On Fri, 11 May 2007 18:21:13 -0600, Samartha Deva
> wrote:

>Felix Karpfen wrote:
>
>> After 3 experiments to make a Pumpernickel-type bread with
>> readily-available local ingredients, I have arrived at a loaf that has
>> the smell, flavour and texture of pumpernickel and a crust - about 1/8th+
>> inch thick - hard as a rock.
>>
>> I would be grateful to be <told|pointed to> bake schedules that have been
>> used by successful pumpernickel-bakers.
>>
>
>24 hours at 250 F works for me - that's on my web site.
>The only problem with my oven is that it switches off after 12 hours and
> has to be turned on again.
>
>But - you really need to take measures to keep the moisture.
>
>Samartha
>
>Samartha

Howdy,

I use 220F for 24 hours, and put the loaf (in its pan) on a
grate that rests on the edge of a roasting pan. That pan is
filled with water that simmers along...

All the best,
--
Kenneth

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