Pumpernickel Bread

For large-quantity measurements.

Ingredients U.S. Metric %
Water 12 oz 375 g 50
Yeast, fresh 0.25 oz 8 g 1
Fermented Rye Starter I or II 10 oz 315 g 42
Rye meal (pumpernickel) 5 oz 150 g 20
Clear flour 1 lb 3 oz 600 g 80
Salt 0.5 oz 15 g 2
Malt syrup 0.25 oz 8 g 1
Molasses 0.5 oz 15 g 2
Caramel color (optional) 0.38 oz 12 g 1.5
Total weight: 2 lb 15 oz 1498 g 199%
Ingredients U.S. Metric
Water 3 lb 1500 g
Yeast, fresh 1 oz 30 g
Fermented rye starter I or II 2 lb 8 oz 1260 g
Rye meal (pumpernickel) 1 lb 4 oz 600 g
Clear flour 4 lb 12 oz 2400 g
Salt 2 oz 60 g
Malt syrup 1 oz 30 g
Molasses 2 oz 60 g
Caramel color (optional) 1.5 oz 45 g
Total weight: 11 lb 15 oz 5985 g

Method

Procedure

Mixing

  1. Dissolve the yeast in the water.
  2. Add the starter and mix to break up the sour.
  3. Add the rye meal, flour, salt, malt, molasses, and color. Develop the dough 5 minutes at low speed. Do not overmix.

Fermentation

Rest 15 minutes, then scale.

Makeup

See Makeup. Give only ¾ proof.

Baking

425°F (218°C) with steam for first 10 minutes.

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