 |
|
| Sourdough (rec.food.sourdough) Discussing the hobby or craft of baking with sourdough. We are not just a recipe group, Our charter is to discuss the care, feeding, and breeding of yeasts and lactobacilli that make up sourdough cultures. |
| Reply |
|
|
LinkBack | Thread Tools | Display Modes |
|
|
|||
|
|||
Pumpernickel (without tears...)
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." |
|
|
|||
|
|||
|
Pumpernickel (without tears...)
Kenneth wrote: > 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. I'm wondering if it might make sense with this kind of bread to let it sit sealed in the pan until it has cooled, to keep it as moist as possible. David |
|
|
|||
|
|||
|
Pumpernickel (without tears...)
Feuer wrote:
> > Kenneth wrote: > > > 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. > > I'm wondering if it might make sense with this kind of bread to let it > sit sealed in the pan until it has cooled, to keep it as moist as > possible. sure - it also would come out of the pan easier because it will shrink. I leave them in until they are coming out easy i. e. there is a small gap between bread and pan. Samartha -- remove -nospam from my email address, if there is one SD page is the http://samartha.net/SD/ |
|
|
|||
|
|||
|
Pumpernickel (without tears...)
On Fri, 02 Jan 2004 03:29:04 -0500, Feuer > wrote:
> > >Kenneth wrote: > >> 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. > >I'm wondering if it might make sense with this kind of bread to let it >sit sealed in the pan until it has cooled, to keep it as moist as >possible. > >David Hi David, It is an interesting question... Perhaps without cause, I had been worried about the loaf sticking in the pan. Also, I can tell you that the loaf is incredibly moist in any case. I may give your suggestion a try on the next attempt. All the best, -- Kenneth If you email... Please remove the "SPAMLESS." |
|
|
|||
|
|||
|
Pumpernickel (without tears...)
On Fri, 02 Jan 2004 01:35:18 -0700, Samartha Deva
> wrote: >sure - it also would come out of the pan easier because it will shrink. > >I leave them in until they are coming out easy i. e. there is a small >gap between bread and pan. > >Samartha > Hi Samartha, Do you use a pan with a slide-on lid? Removing that lid had been one of my concerns should the loaf stick to it. Thanks, -- Kenneth If you email... Please remove the "SPAMLESS." |
|
|
|||
|
|||
|
Pumpernickel (without tears...)
What are "rye chops"? Is it something you buy, or something
you make? Also, my recipe lllllll(not sourdough) calls for molasses and cocoa to darken the final product. TIA On Mon, 29 Dec 2003 17:01:12 -0500, Kenneth > ewrote: > >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!) > >>SNip>> >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." |
|
|
|||
|
|||
|
Pumpernickel (without tears...)
Kenneth wrote:
> Hi Samartha, > > Do you use a pan with a slide-on lid? > no - not yet, that stuff is expensive && me thinks it needs 2 b stainless. > Removing that lid had been one of my concerns should the loaf stick to > it. Well, it's always worth a try and if it sticks, it gets more interesting. I think it shrinks as it cools down and should not b a problem. Samartha -- remove -nospam from my email address, if there is one SD page is the http://samartha.net/SD/ |
|
|
|||
|
|||
|
Pumpernickel (without tears...)
|
|
|
|||
|
|||
|
Pumpernickel (without tears...)
On Wed, 07 Jan 2004 07:37:16 -0500, Kenneth
> wrote: >On Wed, 07 Jan 2004 05:07:01 GMT, wrote: > >>What are "rye chops"? Is it something you buy, or something >>you make? Also, my recipe lllllll(not sourdough) calls for >>molasses and cocoa to darken the final product. >>TIA >> >>On Mon, 29 Dec 2003 17:01:12 -0500, Kenneth > ewrote: >> >>> >>>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!) >>> >>>>SNip>> >>>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." > >Howdy, > >Rye chops are just very coarsely ground rye... You can (sometimes) buy >it, or, of course, can grind it yourself... > >The other ingredients you mention are not necessary, and (in Germany) >wou8ld render the bread other than pumpernickel... > >Have fun, And a few other thoughts... The real thing, that is, pumpernickel made only with rye, water, salt, and starter, is spectacular. It has a remarkable sweer-sour taste that I cannot easily describe. Everyone who has tasted those that I have made has commented on the sweetness, and several have thought that there was molasses in the bread. I mention all this not to criticize the approach you have used. If you enjoy it, keep baking it. But if you want to try the authentic approach, you will find that it is something different, and very special. All the best, -- Kenneth If you email... Please remove the "SPAMLESS." |
|
|
|||
|
|||
|
Pumpernickel (without tears...)
On Tue, 06 Jan 2004 23:42:07 -0700, Samartha Deva
> wrote: > >Well, it's always worth a try and if it sticks, it gets more >interesting. > Hi Samartha, I will let the next one cool in the pan... "Interesting" huh? All the best, -- Kenneth If you email... Please remove the "SPAMLESS." |
| Reply |
| Thread Tools | Search this Thread |
| Display Modes | |
|
|
Similar Threads
|
||||
| Thread | Forum | |||
| Salt Made From Tears | General Cooking | |||
| The Tears Of Finding The Truth | General Cooking | |||
| Tips on peeling onions without tears | General Cooking | |||
| TN: Tears of Christ and a Felsina CC | Wine | |||
| No Tears Cutting Onions | General Cooking | |||
Linear Mode
