Howdy,

I received a request for the pumpernickel I mentioned earlier...

Though (very) time consuming, it could not be much easier:

Though the specifics are my own, I extend my sincere thanks to
Samartha for his help.


Mix fully 530g Rye Starter (200% hydration) + 800g finely ground rye +
460 Rye Chops + 60g Salt + 936g Water. (Yes, it is 90% hydration!)

Put the mixture into a standard "Pullman" pan. (These are about
4"x4"x16" and have a slide-on lid. I lightly spray the pan and lid
with a release such as Pam, but, in truth, don't know if that is
necessary.)

Push the mixture into the pan to completely fill the bottom, and to
remove "seams" that could otherwise appear on the outer surface. I
experimented a bit and found it best to use a rubber spatula dipped
frequently in cold water.

Proof in the pan for 6 hours at 68°F.

Bake at 215°F for 20 hours with steam.

I put a roasting pan in the oven in such a position that I could
easily add water to it. I put the Pullman pan nearby. I had the
roasting pan at a simmer for the whole bake.

After the bake, allow the pan to cool for several minutes, then gently
remove the loaf. Do not attempt to cut it until it has cooled to room
temperature at the center.

If you have questions, please just let me know...

If you give it a try, please let us know of your results.

All the best,

--
Kenneth

If you email... Please remove the "SPAMLESS."