Pumpernickel

[What it takes to bake bread at home]

Pumpernickel

Category: Sourdough bread

Kitchen: german

Ingredients
leaven
whole grain wholemeal rye flour	105 g
water	105 g
mature rye sourdough	5 g
grain lobe
rye beans	70 g
water
bread lobe
black rye rusks	70 g
water
dough
fine rye flour	88 g
rye meal	88 g
leaven	210 g
water from the bread lobe	70 ml
whole grain lobe
whole bread lobe
salt	7 g

Cooking method

• Pumpernickel (German Pumpernickel) is a widespread variety of rye bread in Germany. It is originally from Westphalia, it was mentioned in the 15th century. It has the shape of a dark brick, very dense, moist, slightly sweetish in taste and without crust. It is made from coarse rye flour with inclusions of parts of unmilled grain (Folkornbrot).
• The exact origin of the name "Pumpernickel" is not known for certain, but there are three popular theories.
• The first is connected with the city of Osnabrück. During a famine in 1450, local officials ordered special bread for the poor. The bread was called bonum paniculum, which means "good bread." Since people did not understand Latin, they pronounced it "Bompernickel", and over time it became known as "Pumpernickel." In Osnabrück there is still a tower (Pernickelturm) where bonum paniculum is believed to have been baked.
• Another story involves a French soldier who rode through Westphalia on his Nickel horse and when the farmers offered him this dark bread, the Frenchman refused, saying that the bread was good only for his horse Nickel "C'est bon pour" Nickel.
• The third theory is deeply rooted in the German language. Nickel is an abbreviated version of the name Nikolaus. "Pumper" - flatulence (gas). If you combine these words, it turns out - Pumpernickel - farting Nikolaus (pumpernickel has a positive effect on the digestive process).
• The real Westphalian pumpernickel has a complex baking process.The bread is baked in square tins at 200 ° C. After that, it languishes at 100 ° C for another 16-24 hours. This allows the ingredients to caramelize (Maillard reactions), giving the bread a dark color, slightly sweet taste and a distinctive aroma.
• Today, such a long, “traditional” process is inconvenient for the daily baking and sale of bread, especially considering the availability of Sundays and holidays. Therefore, a simplified method was developed, lasting from 12 to 16 hours. In this accelerated cooking, sourdough and / or yeast is added to the dough. To give the bread the desired dark shade, sugar beet syrup (concentrated juice) is added.
• The oldest pumpernickel bakery in operation today is located in the East Westphalian town of Soest and was opened in 1570 by master Jorgen Haverlant. It still belongs to the descendants of Haverlant.
• What it takes to bake bread at home
• To bake pumpernickel at home, the best way is to use a wood burning stove. If you bake bread in the oven, it must be done at a constantly decreasing temperature. For example, Jeffrey Hamelman offers this algorithm for baking pumpernickel: at 177 ° C -190 ° C for an hour, 135 ° C for 3 or 4 hours, and then turning off the oven on the remaining heat (baking with a stone) for several more hours. But he warns that you will have to experimentally select the best baking parameters in each case.
• Using these recommendations, I made an attempt to bake this bread at home. Since I could not find anything more suitable, I took as a basis the recipe from Misha (crucide) according to Hammelman's book, excluding yeast, molasses and wheat flour from it, in order to get as close as possible to the traditional recipe, which contains only coarse rye flour, rye grain (whole and crushed), water, salt and sourdough.
• Bread making process
• 1. Prepare the starter and let it mature for 14-16 hours at room temperature.
• 2 .. Soak the grain overnight. The next day, boil it in three volumes of water for about an hour, until the grains are soft and pliable, and drain in a colander.
• 3.Soak bread (preferably dark, aromatic) with a crust in hot water and leave for at least 4 hours. Squeeze out the water as much as possible and save it for dough.
• 4. Mix all ingredients, but do not add water. Knead the dough and add water as needed, you may not need additional water. The dough should be of medium consistency, slightly sticky, but not soggy. Knead with a mixer - 10-12 minutes at low speed.
• 5. Cover and leave in the mixer for 1 hour.
• 6. To maintain the required moisture content, bread should be baked in a closed form with a lid (pullmane). If there is no such form, you can wrap the usual metal form with two layers of foil. Grease the baking dish and lid with oil and sprinkle with meal or rye flour. Shape the dough into a loaf and place in a mold, close the lid.
• 7. Proofing for 60-90 minutes at 27-28 ° C.
• 8. When the dough comes 2 cm to the edge of the mold, the bread can be put into the oven.
• Since the bread is baked for 12-16 hours, it is important that the temperature decreases slowly as it bakes. Ideally, this bread should be baked at a slowly decreasing temperature overnight. At home, of course, this is almost impossible, and since all ovens are different, the exact baking mode can only be established empirically.
• I baked like this: 190⁰C - 1 hour with steam, reduced to 130⁰C - 4 hours, reduced 45 ⁰C - 4 hours, 40⁰C - 4 hours.
• Left to cool completely in the oven.
• Immediately after baking and before slicing, it is recommended to soak the pumpernickel for at least 24 hours in a tightly closed container. This is necessary so that the moisture is evenly distributed throughout the loaf.
• 
• 
• What I ended up with.
• The result is a solid rye bread, tasty, slightly moist, rather dense, although slightly porous (possibly due to the use of sourdough). It was not possible to achieve a characteristic sweetish aftertaste, this indicates insufficient caramelization, most likely, due to an inaccurately selected temperature regime.
• Where problems can arise
• 1. In the correct selection of temperature.
• 2. Bread may have a very dry crust
• 3. Bread may be too moist.
• In general, I was satisfied with the bread, although I did not achieve complete authenticity. There is enthusiasm and a desire to experiment more to get as close as possible to the original.

Note

There are also American versions of pumpernickel, which are very different from the German one. To make bread have the same dark color as German pumpernickel, bakers in America add dyes such as molasses, coffee, or cocoa powder to the dough. Wheat and yeast are also added. American pumpernickel is most often baked without a bread form, in the form of a loaf, it looks more like ordinary dark rye bread.

You're just a heroine! To portray such

[Lerele]

Lerele , yes, I have been getting close to him for a long time, but then everything just happened

Well, finally someone made it!

[+ Gala +]

+ Gala +, well, I ate such bread, but it would not even have occurred to me to make it, it’s so much work, very few people are capable of such. Hostess !!!

[Galya]

Galya, great performance! And what a neat bread - a picture!

I am always amazed at people who do such miracles at home - heroes !!!

[Galina]

Galina, there in the recipe "rye sourdough 5" which put)

[Lerele]

Girls, in fact, everything is not so difficult. The hardest part was putting everything together: the recipe, growing the sourdough, finding the rye and choosing the time to bake. There is no possibility during the day and on weekends, I had to bake at night.
I am pleased that you have noticed and appreciated my work.
Lerele
NataliARH
Admin
marmelad

This is YES-aaaaa! Thank you so much! I will definitely try ... where else can I find rye? ... we only sell rye flakes ... maybe try with them?

[Galya]

Galya, so you got to the leaven! : girl_haha: Great bread. And it didn’t burn! Well done.

[Angela]

Angela, I already got to leavens long ago.But from time to time I abandon this business, and then I come back again: they demand time and respect for themselves, and, as always, there is not enough time

[lowered 45 C]

What about me pumpernickel impressed with his cooking process.

Oh, he, he is dear ... You, Galinka, are just great !!!
ahead of me, I matured for a long time, despite the fact that Misha-crucide described everything in detail. Either one slowed down, then the other I was especially fixated on the form - "pullmane" decided that without it, crustless bread would not work. Recently ordered. But it looks like it will take a couple of months to wait.

Since you are a pioneer, I will torture you

I baked like this: 190 C - 1 hour with steam, reduced to 130 C - 4 hours, lowered 45 C - 4 hours, 40 C - 4 hours.

Reduced to 45 or to 45?
And what did you use for the bread lobe? Misha wrote about the unsuccessful Borodinsky, did you?
And what kind of leaven do you have? - such a heavy dough sooo loosened
I still use molasses for the first time, I do not agree without sweetness, but when everything else in the recipe is worked out, then I will try caramelization. In general, I want to get such bread with less baking time, it's too expensive if you bake it often

Irisha, I answer questions.

Reduced to 45 or to 45?
And what did you use for the bread lobe? Misha wrote about the unsuccessful Borodinsky, did you?
And what kind of leaven do you have? - loosened such a heavy dough soooo

1.decreased to 45, then (after 4 hours) to 45
2. made rusks from rye and Borodino bread.
3. For these purposes, she brought out the leaven, as Misha writes, then overfed it into rye (whole grain + ordinary rye).
I will bake in the near future. But I want to buy a stone (baked without a stone), most of the time I will languish at a temperature of 100 ⁰S. For the first time I was afraid, did not know how the oven would behave, did not really believe what would happen.
As for the molasses. I have it, but I didn't add it on purpose.
I specially bought German pumpernickel. Looked at the composition. As I wrote above

Today such a long, “traditional” process is inconvenient for the daily baking and sale of bread .... Therefore, a simplified method was developed, lasting from 12 to 16 hours. In this accelerated cooking, sourdough and / or yeast is added to the dough. To give the bread the desired dark shade, sugar beet syrup (concentrated juice) is added.

They contain rye flour, sourdough and sugar beet juice.

1. Everything became clear, Galinka
3.semyonsemyonich ... did not even think ... decided that you brought some kind of your own thermonuclear

Will it not come out that a crust appears from the bottom of the stone? And about 100 C, I agree that it will be better, just the temperature of caramelization. Why I asked again about 45 and 40 ... it seemed a little low.
And beetroot concentrate is a replacement for molasses, it turns out ... interesting ... it also gives color ...
Oh, here we are discussing, but I have such a desire to repeat your feat where is my pullman
By the way, there are still problems with rye flour and even more so, rye, I have to go far, but I’m all in the camps ... I’ll come and take care of it first.
You poisoned my darling, Gala! This bread is so tempting

And beetroot concentrate is a replacement for molasses, it turns out ... interesting ... it also gives color ...

You know, I felt it in the bread The composition was not written on the package, I then looked at the website of the company that makes this bread. Maybe I'll buy some bread from another company later for comparison.

Irin, you can do without a pullman for a start. Moisture holds very well under two layers of foil.

The composition was not written on the package

Vooot it is something. And then I thought that Samara was deprived of real pampernickel, I have never seen beets in the composition. True, I only bought in such packs, and similar ones, but from another manufacturer.

Irin, you can do without a pullman for a start. Moisture holds very well under two layers of foil.

If my order does not arrive in half a month, I will try to follow in your footsteps

That's what I'm talking about.There is no composition on the pack, but there is a website. I read on their website, but the picture is different. I think this is no longer essential, the principle is the same.

Well, sly ones, I thought that with such a small number of ingredients, everything should be listed .. Naive ...
Well done, you looked at the site, something did not occur to me to clarify

Hello, I finally baked.
Question: bread moisture: turned out with high moisture, what are my mistakes?
When I made a lobe (left it until morning), I was able to give 1 tsp of water.
Baking according to your recipe, I had one mistake - I confused 135 ° by 100 ° and was reinsured, baked at 100 ° -6h.
And the bread turned out to be breathtaking, with caramel sweetness, but moist.
Everybody wants this bread now, but how to fix the moisture