Seven Years Later, I Try Again.
Aug. 1st, 2022 08:21 am![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
madbakerThis week's Resolution Recipe: Pumpernickel Sourdough Rye.
"Pumpernickel rye is coarsely ground rye berries with the reputation, first, of being difficult to work with, and second, of producing a rye flavor well worth the effort."
This is a remake of this recipe. It is a Jewish deli rye rather than a Westphalian dark rye.
1 cup sourdough starter, activated for at least a day
300 grams strong white flour (65%)
160 grams pumpernickel rye flour (35%)
1 cup water
1 Tbsp caraway seeds (I used 1 tsp each: caraway, black caraway, and black cumin. I like the depth of flavor the three add together. Even if it is more of a Jewish rye thing.)
I added: a handful fresh dill from our CSA box, minced)
1 Tbsp vegetable oil
1 1/2 tsp salt
Mix all together. Proof overnight at room temperature. Transfer to a well-floured board and rest briefly (15-30 minutes). Knead briefly, form a ball or batard, and place in baking container. (I used a wicker brotform.) Proof 1 1/2 to 3 hours at room temperature.
One hour before baking, heat oven to 450 with a covered Dutch oven inside.
Place round loaf inside Dutch oven and bake for 20 minutes covered. Remove lid and bake for 20-30 minutes longer.
What worked: This was still right in my happy place, flavor-wise. Quite sour and rye-y. It went extremely well with house-made pastrami in Reuben sandwiches. It also makes really good toast. Most importantly for redo purposes, this was much lighter and fluffier with the rebooted sourdough starter and higher percentage of strong white flour.
I baked using the no-knead method, which produces a chewier crust with its steam. This worked well here, although the loaves were nowhere near as brown as I like after the second 20 minutes. They were fully baked though so I took them out.
What didn't: I made a double batch since we have two deep Dutch ovens, and as long as we're heating the oven for one we might as well bake two. However, we only have one round brotform. (The second is a straight-ish sided cylinder that produces a shape I call a bicycle helmet.) So I let one rise without a basket and it was much flatter and less attractive.
Will I make it again? Yes. This is the version I wanted. Also, I am getting rid of the bicycle helmet brotform and buying a second round.
"Pumpernickel rye is coarsely ground rye berries with the reputation, first, of being difficult to work with, and second, of producing a rye flavor well worth the effort."
This is a remake of this recipe. It is a Jewish deli rye rather than a Westphalian dark rye.
1 cup sourdough starter, activated for at least a day
300 grams strong white flour (65%)
160 grams pumpernickel rye flour (35%)
1 cup water
1 Tbsp caraway seeds (I used 1 tsp each: caraway, black caraway, and black cumin. I like the depth of flavor the three add together. Even if it is more of a Jewish rye thing.)
I added: a handful fresh dill from our CSA box, minced)
1 Tbsp vegetable oil
1 1/2 tsp salt
Mix all together. Proof overnight at room temperature. Transfer to a well-floured board and rest briefly (15-30 minutes). Knead briefly, form a ball or batard, and place in baking container. (I used a wicker brotform.) Proof 1 1/2 to 3 hours at room temperature.
One hour before baking, heat oven to 450 with a covered Dutch oven inside.
Place round loaf inside Dutch oven and bake for 20 minutes covered. Remove lid and bake for 20-30 minutes longer.
What worked: This was still right in my happy place, flavor-wise. Quite sour and rye-y. It went extremely well with house-made pastrami in Reuben sandwiches. It also makes really good toast. Most importantly for redo purposes, this was much lighter and fluffier with the rebooted sourdough starter and higher percentage of strong white flour.
I baked using the no-knead method, which produces a chewier crust with its steam. This worked well here, although the loaves were nowhere near as brown as I like after the second 20 minutes. They were fully baked though so I took them out.
What didn't: I made a double batch since we have two deep Dutch ovens, and as long as we're heating the oven for one we might as well bake two. However, we only have one round brotform. (The second is a straight-ish sided cylinder that produces a shape I call a bicycle helmet.) So I let one rise without a basket and it was much flatter and less attractive.
Will I make it again? Yes. This is the version I wanted. Also, I am getting rid of the bicycle helmet brotform and buying a second round.
