My family love your bread so much, that I wouldn’t change a thing. I just made this tripled this recipe. Thank you for all that you are and have given such a great recipe. I even bought the book that you had mentioned and I love all this seeds that you put together in this bread.
Thankyou! I made two loaves for my first time on the 8 th day of my “ starter” it was ready! I tweaked this a bit more.. used milk mixed with 4 oz of strong coffee instead of water and also used 2 T unsweetened cocoa and 4 t. Brown Sugar and used 1/2 butter along with olive oil and doubled the recipe and did an overnight cold ferment. I wish I could send pics! Came out beautiful brown and So Tasty!! I could taste everything! Will be my go to from here on out!
Oh my goodness, congratulations!! That sounds amazing! I love all of your experimentation and additions, it sounds delicious! Thanks so much for sharing- I’m glad you have a new go-to! 💗
Me again! So I have a "no name" brand of a Romertopf clay pot that I bought over 20 years ago at a thrift shop for $5. When I saw your video I was a bit confused as to what you baked them in. Thanks so much for your quick answer below. That made me do a search on RUclips to see if I could use my generic clay pot & found out that I certainly could. So I wanted to tell you the results of my first bread in my clay pot. I made a cranberry walnut sourdough that I baked last night. OH MY GOODNESS!!! The moistness & the crust were absolutely unbelievable. I started making sourdough 4 years ago & bought a dutch oven for that. I had no idea that I could have used my clay pot. So I have you to thank! Also I put the book you mentioned on hold at the library. I'm looking forward to checking it out. Thanks again!!! ;-)
That is fantastic!! I have a sassafras baker I found at a thrift for $7! Unfortunately I cracked the bottom during a bake but still use the top on a baking stone. I’m so glad you tried yours and love the result. 💗 They bake wonderfully! Your cranberry loaf sounds delicious! The library is the best, isn’t it?!
I have made these loaves now a number of times and it is by far our favorite bread! This summer we even are using it for our blt’s and garden fresh tomato’s! Delicious!! We love havarti too!
I made your bread to use for Reuben sandwich’s with leftover corned beef. It was amazing! I am making another loaf to use for my sandwich’s. Best sourdough bread recipe so far. It’s going to be our go to savory bread. Thank you! ☘️🥖
I made this. I followed your advice with the seeds and the oil. I follow Elaine Boddy's technique of baking for 50 minutes - covered the entire time, however, I did heat the cast iron pan first. It was perfectly done, brown and a much softer crust which I really like. The taste is awesome. I also have the cookbook and did the bulk ferment overnight. Since my kitchen is a bit warm, I cut the starter to 30g. Thanks for your demonstration!
That sounds wonderful, so glad you enjoyed the recipe! Thanks so much for sharing your steps and bake too! It’s always great to hear others techniques and success stories! ☺️
Awsome ! thats the crunch i want .i have 2 loafs in oven presently 6 hr bake at 230f on a pan of water with grates and a more moisture style with oat flakes . so i"ll eat these and bake your recipe next week. we normally do 25 loaf batches of white bread but im going to start doing grains and trying pumpernickle till i get the perfect loaf to my taste. Good job mrs farm bread .
That bread looks delicious. I like the sound of this book and now I have bought it. I have a 50% wholewheat in tins in the fridge ready to bake in the morning. It has to be better than my last on, which did get eaten 😂. The shaping stage is the hardest. I tried using water instead of flour but it was a bit messy. I am praying that it will be alright.
How did it turn out? I think flour would be best when shaping but trust your instincts. Sometimes we just have to feel the dough to know what it needs! Thanks so much! ☺️
@FARMBREAD Thanks for replying. I am still learning 😌 I baked one loaf yesterday and it looked good but some of the non stick coating on the tin has come off onto the bread! This has not happened before so I assume it is because of the high temperature used (220°C). I gave it to my mum because she can't really eat the crust anyway. I told her to that bit off. Today I took the second one out of the tin, reshaped it and put it in another tin. I've just took it out of the oven now so don't know what the crumb is like but it is a good loafon the outside! One thing, I think my first loaves were under baked. I thought they were done when tapping them but the temperature wasn't high enough. Bakers say that the internal temperature should reach at least 95 C but when mine didn't I blamed the thermometer. This loaf I put back in the oven out of the tin for another 10 minutes and now it does feel and sound like a sourdough loaf.
I’m so glad you’re learning from your different trials and now have success! That’s what it’s all about. Sometimes it takes a bit of trial and error but it really pays off, as you can see! Yay! ☺️
I was just making whole wheat bread when I watched this video so I added some caraway seeds. I know you don’t normally unless it’s a rye bread but hey. It turned out yummy 😋☺️
I just discovered your channel. I am considering buying the Ankarsrum. My question is how come you didn't use the machine to mix your dough. Will it not handle it just curious. Really like your videos hope you make more using the machine to show its versatility
Thank you so much! I love and definitely recommend the Ankarsrum! You aren’t the first person to ask me that question- I should probably mention why I don’t use it to mix in my next video! I have always mixed my sourdoughs by hand and so it’s become habitual for me, and usually there is so little mixing it’s easy to do. However, you can definitely use the Ank to mix, it’s a very powerful mixer that can handle large batches with ease. Thanks so much for watching and sharing your kind feedback! ☺️
Thanks for the recipe. I made it today (minus anise seeds). Tasty bread and relatively easy. I didn't get the big rise or an ear on it. And i didn't bake it for the next 30 minutes. Only 15. It gone to 95 C. By that time and starting to be too dark. But it probably is because i don't really know what i am doing yet. Woud definitely bake it again. Thank you.
You’re very welcome! Great to hear you tried it out! If you notice the crust getting too dark, tent it with tin foil so that it can bake longer without burning. For the rise and ear, the dough may have been too wet or proofed too long. When you try it again, add more flour if the dough mixture looks to wet. And make sure your starter is bubbly and about doubled in size from the time you fed it last. Hope that’s helpful! Feel free to reach out with more questions!! It takes a little time but you’ll get there!
I have one suggestion (loved this post) to the operation. Ad your three spices to the liquid before the flours go in it will mix them in very easy and equally…
Gorgeous bread! Can you please tell me what kind of “pans” you baked the bread in? I’ve not seen anything like that. Did you have to prepare those first by getting them wet or steaming them or doing anything? Did you preheat the oven with those inside the oven before you put the bread in them? Thanks for your help!
Hi! Thanks so much!! Yes, I love these bakers. They are “oblong clay bakers”. The shape is great for slicing. I purchased mine at an online shop in Iowa I believe. Breadtopia.com. They have a shop on Amazon as well but I don’t think they carry the terracotta version. You do not put any oils or liquids in them. I always preheat my oven with them inside and then bake, but you can do a cold bake as well from what I understand. They’re wonderful, simple and don’t require any prep! Thanks so much for asking! ☺️
I’ve been recently making rye sourdough bread both with seeds and without. I am loving it! I am looking forward to making this recipe with molasses (my recipe calls for honey). Whats your source for the grains?
Yay! That’s wonderful to hear. I’ll have to try honey sometime! ☺️ When we lived in Chicago I would source from breadtopia.com/. They have an online shop with bread making supplies, grains and flours as well. Now that we’re on the east coast, I’ve ordered shipments through www.azurestandard.com/ to save on cost, but the delivery schedules can be challenging. They are nationwide though which is great. Both provide high quality bulk organic grains. I hope that’s helpful- let me know if you have any other questions!
Hi! That sounds like a great addition. I would add them when you add the oil and seeds. I’d also recommend soaking them first, you can do this right before you make the dough so they soak for an hour or so. Thanks so much for your question! ☺️
Question: I proofed the loaf for 4 hours last night, then put it in the fridge overnight. Can I take it out today and let it proof at room temp for another 4 hours and then go from there, getting a total of 8 hours that way? Great instructions, btw!
Thanks so much! 4 hours may not have been enough for the initial proof, but since it rested in the fridge it may be ok. I would almost suggest letting it come to room temperature (1-2 hours ) and then baking. I could be totally wrong but I think if you leave it out for more than that you may over proof it, which is hard to come back from. This is a great experiment- I’d love to hear what you end up doing and how it turned out! Thanks so much for asking/ sharing!
@@farmbread I let the dough proof for 4 hours after taking it out of the fridge. So it was in the fridge overnight after being proofed for 4 hrs. at room temp, and then the 4 hours after refrigeration. The bread was delish! Thank you.
Thank you for sharing....I have one large Sasafrass Baker and one small Emil BAKING BAKERS... (not 3). Will try making two loaves. Hope it works. And I also bake in a COLD OVEN 428 degrees. EEK Too many Changes.
Thank you! I have a sassafras too that I found at a thrift when I was first starting out with sourdough! I’ve never tried baking in a cold oven but from what I’ve read it works just as well! Perhaps that’s something I’ll start experimenting with! I think you can still do that, just modify the timing based on a typical cold bake. Let me know how it goes! ☺️
Began at 8 this morning and it has well doubled in size super fast. It is 1:00 now and I’ve shaped and tucked it away in the fridge. I’m going to bake it tomorrow as I like the flavor from a slower ferment. Now I just have to be patient. Honestly that is the fastest I’ve ever had dough double in size, I wonder why??
That is fast! What is your room temperature? Was it rising in a particularly warm spot? Or perhaps your starter was perfectly active? I’m not exactly sure myself! I’d love to hear how it turns out after fermenting in the fridge!
Hi! When I was in the Midwest I would order from breadtopia.com/product-category/grains-flours/whole-berries/. I’ve since started ordering from Azure Standard which also has high quality organic grains. Here’s a personalized (affiliate) link: www.azurestandard.com/?a_aid=dea16bee20 With Azure, the costs are low because they do large community drops. The downside (at least for me) is that I can’t always be available at the date of the drop. Sometimes folks in the community are willing to hold your items for you until you can get them which is great. But it’s not always possible. Otherwise I find it to be a great company and option. Hope that’s helpful! ☺️
Hi! Good question! I’d use it. It may affect the gluten strength a bit but I don’t think by that much. Especially if you’ll be using a bread flour with it. Once berries have been milled into flour they begin to lose their nutritional value, so I believe that is part of the reason for an expiration date. I think it should be ok to use in your scenario, it’s only 4 months past. Hope that helps! Thanks so much!
Hi! It’s my understanding there needs to be some salt, but you can certainly reduce it by a few grams to see how that works. In comparison to the other ingredients there really isn’t much salt to begin with, and if you use something like a sea salt or pink Himalayan salt versus standard morten table salt it’s much healthier for you. Hope that helps!! Thank you for your question!! ☺️
Hi! Great question. I haven’t experimented too much with the ratios with this recipe but I think if you don’t stray too far it’s worth trying. The bread flour helps with the structure. Perhaps you could incorporate more stretching & folds throughput the bulk rise to help compensate. If you try, I’d love to hear how it goes! ☺️
I mixed the dough last night increasing rye / bread flour to 50/50 had to proof overnight bc it got late . I will be baking later and will let you know results 🤞🏻
Why didn’t you use the Ankarsum mixer? I am a little disappointed because the same name "Pumpernickel" is used in America and Germany for two very different kind of breads. My suggestion: less or no spices will preserve the original taste.
Thanks for your comment! I get asked that question often and honestly, it’s just habit. I love how simple sourdough is and tend to keep the process just as simple by mixing it by hand. But you can definitely use a mixer if you prefer that. Like you say, there are many types of pumpernickel out there! This is an easy version to achieve a close result. Seeds are definitely optional according to preference. Thanks again! ☺️
Appreciate this very detailed, perfectly executed recipe video. I’ve been wanting to make pumpernickel and there are so few visual recipes online so thank you! Question: Would it be possible for a retard in the final proof? So when it was finished bulk proof and shaped into batards, could I put in refrigerator and bake the next day? Thank you for your content!
Thank you so much! 🥰 I think that would work- there are other recipes I’ve tried with a long bulk rise overnight in the fridge. If you give it a try I’d love to hear how it goes!
Hi! Thanks for your comment! I’m having a hard time locating the noise you’re talking about but since I make everything at home my videos are bound to get some background noise with our kids, husband and pets. 😆 I find sourdough takes a longer time to make than yeast breads, but much of it is passive proofing/bulk rising that doesn’t require as much effort on our part.
OK first I want to say those look beautiful and the recipe looks wonderful. But I am surprised that the revioe only put 50 g of starter in each loaf especially when it’s such heavy, dense, rye flour. And also, I am surprised that you didn’t do several rounds of stretch and folds to really get the gluten going and the top of the loaf tight. That being said, the loaves turned out beautiful, so congratulations it was a great success.
Thank you so much! It’s worth playing around with. The bread flour helps with the rise and crumb. Perhaps reducing the bread flour amount while increasing the rye flour and starter along with more stretching would work as well or better, and be closer to a true, whole rye. Thanks for sharing!
Rye doesnt build gluten that easy so people mix it with a flour that does. There is a technique called ‘scalding’ that preps the rye for use in bread and using that method seems like the way to bump the % of rye up in the recipe.
Oh sorry for the confusion! I was following a recipe for one loaf but tripling it as I made the video. So when the recipe called for 120g, I tripled it to 360g. Hope that makes sense! Thanks for asking!!
Oh sorry for the confusion! I was following a recipe for one loaf but tripling it as I made the video. So when the recipe called for 120g, I tripled it to 360g. Hope that makes sense! Thanks for asking!!
I made this bread right now...two loaf...it is very tasty...I love it...thank you so much for sharing this recipe.
Thank you so much! I’m so happy to hear you tried it and love it! ☺️
My family love your bread so much, that I wouldn’t change a thing. I just made this tripled this recipe. Thank you for all that you are and have given such a great recipe. I even bought the book that you had mentioned and I love all this seeds that you put together in this bread.
They are delicious, our favorite sour dough bread.
Thanks so much, I’m glad you enjoy them! ☺️
Thankyou! I made two loaves for my first time on the 8 th day of my “ starter” it was ready! I tweaked this a bit more.. used milk mixed with 4 oz of strong coffee instead of water and also used 2 T unsweetened cocoa and 4 t. Brown Sugar and used 1/2 butter along with olive oil and doubled the recipe and did an overnight cold ferment. I wish I could send pics! Came out beautiful brown and So Tasty!! I could taste everything! Will be my go to from here on out!
Oh my goodness, congratulations!! That sounds amazing! I love all of your experimentation and additions, it sounds delicious! Thanks so much for sharing- I’m glad you have a new go-to! 💗
I’d never seen rye seasoned with anything other than caraway seeds, onion, or dill. So this was an eye-opener. I’ll definitely give it a try. Thanks!
So glad to hear it, thank you! Would love to hear how it turns out! ☺️
I’ve been looking for a recipe like this!!! Finally! I’m so excited to make this!! It looks beautiful!!
I’m so happy to hear that!! Thank you so much! I would love to hear how it goes! ☺️
@@farmbread What a great tasting recipe!! And it was super easy!
Thank you for this. I’m making my second triple batch in a month. It’s a hit
So happy to hear it! ☺️
Great, thank you for your patient.
Thank you so much! ☺️
Me again! So I have a "no name" brand of a Romertopf clay pot that I bought over 20 years ago at a thrift shop for $5. When I saw your video I was a bit confused as to what you baked them in. Thanks so much for your quick answer below. That made me do a search on RUclips to see if I could use my generic clay pot & found out that I certainly could. So I wanted to tell you the results of my first bread in my clay pot. I made a cranberry walnut sourdough that I baked last night. OH MY GOODNESS!!! The moistness & the crust were absolutely unbelievable. I started making sourdough 4 years ago & bought a dutch oven for that. I had no idea that I could have used my clay pot. So I have you to thank! Also I put the book you mentioned on hold at the library. I'm looking forward to checking it out. Thanks again!!! ;-)
That is fantastic!! I have a sassafras baker I found at a thrift for $7! Unfortunately I cracked the bottom during a bake but still use the top on a baking stone. I’m so glad you tried yours and love the result. 💗 They bake wonderfully! Your cranberry loaf sounds delicious! The library is the best, isn’t it?!
❤
I have made these loaves now a number of times and it is by far our favorite bread! This summer we even are using it for our blt’s and garden fresh tomato’s! Delicious!! We love havarti too!
Oh that sounds so delicious! So glad to hear it’s become your favorite! ❤️ Thanks so much for sharing this!!
I enjoyed your video! I love the instructions! Thank you!
So happy to hear it! Thank you!! ☺️
I made your bread to use for Reuben sandwich’s with leftover corned beef. It was amazing! I am making another loaf to use for my sandwich’s. Best sourdough bread recipe so far. It’s going to be our go to savory bread. Thank you! ☘️🥖
Yay! I’m so glad you enjoyed it! That sounds amazing!! Thanks so much! 💗
I made this. I followed your advice with the seeds and the oil. I follow Elaine Boddy's technique of baking for 50 minutes - covered the entire time, however, I did heat the cast iron pan first. It was perfectly done, brown and a much softer crust which I really like. The taste is awesome. I also have the cookbook and did the bulk ferment overnight. Since my kitchen is a bit warm, I cut the starter to 30g. Thanks for your demonstration!
That sounds wonderful, so glad you enjoyed the recipe! Thanks so much for sharing your steps and bake too! It’s always great to hear others techniques and success stories! ☺️
Really nice video. This will be on my short list to bake. So glad I found your channel.
Thank you so much for your kind words! I’m so happy you found it too! Would love to hear how it turns out once you’re able to make it! ☺️
Thank you for sharing your wonderful recipe. I am making it right now and I already know that it’s going to be tasty. Much blessings.
Awwww, thank you so much! How did it turn out? 💗
Thank you so much, I plan on trying it.
Wonderful! Would love to hear how it turns out and what you think! ☺️
Awsome ! thats the crunch i want .i have 2 loafs in oven presently 6 hr bake at 230f on a pan of water with grates and a more moisture style with oat flakes . so i"ll eat these and bake your recipe next week. we normally do 25 loaf batches of white bread but im going to start doing grains and trying pumpernickle till i get the perfect loaf to my taste. Good job mrs farm bread .
Thanks so much! Would love to hear how it turns out! A batch of 25 - wow! I’m impressed!! Best of luck- thank you for watching! ☺️
That bread looks delicious.
I like the sound of this book and now I have bought it.
I have a 50% wholewheat in tins in the fridge ready to bake in the morning. It has to be better than my last on, which did get eaten 😂. The shaping stage is the hardest. I tried using water instead of flour but it was a bit messy. I am praying that it will be alright.
How did it turn out? I think flour would be best when shaping but trust your instincts. Sometimes we just have to feel the dough to know what it needs! Thanks so much! ☺️
@FARMBREAD Thanks for replying. I am still learning 😌
I baked one loaf yesterday and it looked good but some of the non stick coating on the tin has come off onto the bread! This has not happened before so I assume it is because of the high temperature used (220°C). I gave it to my mum because she can't really eat the crust anyway. I told her to that bit off.
Today I took the second one out of the tin, reshaped it and put it in another tin. I've just took it out of the oven now so don't know what the crumb is like but it is a good loafon the outside!
One thing, I think my first loaves were under baked. I thought they were done when tapping them but the temperature wasn't high enough. Bakers say that the internal temperature should reach at least 95 C but when mine didn't I blamed the thermometer. This loaf I put back in the oven out of the tin for another 10 minutes and now it does feel and sound like a sourdough loaf.
@@farmbread it worked. It came out brilliant. I'm so happy 😊
I’m so glad you’re learning from your different trials and now have success! That’s what it’s all about. Sometimes it takes a bit of trial and error but it really pays off, as you can see! Yay! ☺️
I bake mine as the recipe says but it is always at 108 almost every time. I’ve never had underdone bread. It is the best bread I’ve ever made. 🥰
Yay! So happy to hear it! 💗
Thanks for the recipie its so easy and the loafe is very tasty, my family loved it
So happy to hear it!! 💗
Thank you for sharing I’m eager to do it now thanks again
Marcelle
Thank you so much, glad to hear it! Let me know how it goes!!
I was just making whole wheat bread when I watched this video so I added some caraway seeds. I know you don’t normally unless it’s a rye bread but hey. It turned out yummy 😋☺️
I love that!! You never know until you try! It’s hard to go wrong with caraway! 😁
I just discovered your channel. I am considering buying the Ankarsrum. My question is how come you didn't use the machine to mix your dough. Will it not handle it just curious. Really like your videos hope you make more using the machine to show its versatility
Thank you so much! I love and definitely recommend the Ankarsrum! You aren’t the first person to ask me that question- I should probably mention why I don’t use it to mix in my next video! I have always mixed my sourdoughs by hand and so it’s become habitual for me, and usually there is so little mixing it’s easy to do. However, you can definitely use the Ank to mix, it’s a very powerful mixer that can handle large batches with ease. Thanks so much for watching and sharing your kind feedback! ☺️
thank you for doing this video. It’s very thorough and interesting. . Where did you get your ceramic bakeware?
Thank you so much! ☺️
I bought the cloche bakers at breadtopia.com, here is a link:
breadtopia.com/store/breadtopia-cloche-bread-baker-oblong/
I have this book. And was thinking out trying this recipe next!!!
That’s awesome! Would love to hear what you think! Do you have any favorite recipes from the book?
Thanks for the recipe. I made it today (minus anise seeds). Tasty bread and relatively easy. I didn't get the big rise or an ear on it. And i didn't bake it for the next 30 minutes. Only 15. It gone to 95 C. By that time and starting to be too dark. But it probably is because i don't really know what i am doing yet. Woud definitely bake it again. Thank you.
You’re very welcome! Great to hear you tried it out! If you notice the crust getting too dark, tent it with tin foil so that it can bake longer without burning.
For the rise and ear, the dough may have been too wet or proofed too long. When you try it again, add more flour if the dough mixture looks to wet. And make sure your starter is bubbly and about doubled in size from the time you fed it last. Hope that’s helpful! Feel free to reach out with more questions!! It takes a little time but you’ll get there!
I have one suggestion (loved this post) to the operation. Ad your three spices to the liquid before the flours go in it will mix them in very easy and equally…
Oh I hadn’t thought about that! Great idea, thank you for sharing!! ☺️
Gorgeous bread! Can you please tell me what kind of “pans” you baked the bread in? I’ve not seen anything like that. Did you have to prepare those first by getting them wet or steaming them or doing anything? Did you preheat the oven with those inside the oven before you put the bread in them? Thanks for your help!
Hi! Thanks so much!! Yes, I love these bakers. They are “oblong clay bakers”. The shape is great for slicing. I purchased mine at an online shop in Iowa I believe. Breadtopia.com. They have a shop on Amazon as well but I don’t think they carry the terracotta version.
You do not put any oils or liquids in them. I always preheat my oven with them inside and then bake, but you can do a cold bake as well from what I understand. They’re wonderful, simple and don’t require any prep! Thanks so much for asking! ☺️
I’ve been recently making rye sourdough bread both with seeds and without. I am loving it! I am looking forward to making this recipe with molasses (my recipe calls for honey). Whats your source for the grains?
Yay! That’s wonderful to hear. I’ll have to try honey sometime! ☺️
When we lived in Chicago I would source from breadtopia.com/. They have an online shop with bread making supplies, grains and flours as well. Now that we’re on the east coast, I’ve ordered shipments through www.azurestandard.com/ to save on cost, but the delivery schedules can be challenging. They are nationwide though which is great. Both provide high quality bulk organic grains. I hope that’s helpful- let me know if you have any other questions!
I want to add raisins to this recipe. Would you recommend doing it at the stage where you add the oil and seeds, or during the pre-shaping?
Hi! That sounds like a great addition. I would add them when you add the oil and seeds. I’d also recommend soaking them first, you can do this right before you make the dough so they soak for an hour or so. Thanks so much for your question! ☺️
Question: I proofed the loaf for 4 hours last night, then put it in the fridge overnight. Can I take it out today and let it proof at room temp for another 4 hours and then go from there, getting a total of 8 hours that way? Great instructions, btw!
Thanks so much! 4 hours may not have been enough for the initial proof, but since it rested in the fridge it may be ok. I would almost suggest letting it come to room temperature (1-2 hours ) and then baking. I could be totally wrong but I think if you leave it out for more than that you may over proof it, which is hard to come back from. This is a great experiment- I’d love to hear what you end up doing and how it turned out! Thanks so much for asking/ sharing!
@@farmbread I let the dough proof for 4 hours after taking it out of the fridge. So it was in the fridge overnight after being proofed for 4 hrs. at room temp, and then the 4 hours after refrigeration. The bread was delish! Thank you.
excellent news! So happy to hear it turned out well. Thanks for sharing an update! Happy New Year!
@@farmbread Happy New Year to you as well, and THANK YOU!
Thank you for sharing....I have one large Sasafrass Baker and one small Emil BAKING
BAKERS... (not 3). Will try making two loaves. Hope it works. And I also bake in a COLD
OVEN 428 degrees. EEK Too many Changes.
Thank you! I have a sassafras too that I found at a thrift when I was first starting out with sourdough! I’ve never tried baking in a cold oven but from what I’ve read it works just as well! Perhaps that’s something I’ll start experimenting with! I think you can still do that, just modify the timing based on a typical cold bake. Let me know how it goes! ☺️
Instead of kneading by hand can it be kneaded in the stand mixer ?
Absolutely! I’ve always mixed my sourdough by hand so it’s become habit for me, but you can definitely use a mixer.
Began at 8 this morning and it has well doubled in size super fast. It is 1:00 now and I’ve shaped and tucked it away in the fridge. I’m going to bake it tomorrow as I like the flavor from a slower ferment. Now I just have to be patient. Honestly that is the fastest I’ve ever had dough double in size, I wonder why??
That is fast! What is your room temperature? Was it rising in a particularly warm spot? Or perhaps your starter was perfectly active? I’m not exactly sure myself! I’d love to hear how it turns out after fermenting in the fridge!
Where do you get your wheat berries from?
Hi! When I was in the Midwest I would order from breadtopia.com/product-category/grains-flours/whole-berries/.
I’ve since started ordering from Azure Standard which also has high quality organic grains. Here’s a personalized (affiliate) link:
www.azurestandard.com/?a_aid=dea16bee20
With Azure, the costs are low because they do large community drops. The downside (at least for me) is that I can’t always be available at the date of the drop. Sometimes folks in the community are willing to hold your items for you until you can get them which is great. But it’s not always possible. Otherwise I find it to be a great company and option.
Hope that’s helpful! ☺️
I used a see starting matt to proof my bread it raises room temperature 20 degrees found on Amazon
Wonderful- thank you so much for sharing!!
My Pumpernickel flour is 4 months out of "best by" date. Do you think that would matter in the end results?
Hi! Good question! I’d use it. It may affect the gluten strength a bit but I don’t think by that much. Especially if you’ll be using a bread flour with it. Once berries have been milled into flour they begin to lose their nutritional value, so I believe that is part of the reason for an expiration date. I think it should be ok to use in your scenario, it’s only 4 months past. Hope that helps! Thanks so much!
@@farmbread Thank you....I used the flour and the bread turned out great!
Awesome, glad to hear it! ☺️
Can you make this recipe with less salt or no salt?
Hi! It’s my understanding there needs to be some salt, but you can certainly reduce it by a few grams to see how that works. In comparison to the other ingredients there really isn’t much salt to begin with, and if you use something like a sea salt or pink Himalayan salt versus standard morten table salt it’s much healthier for you. Hope that helps!! Thank you for your question!! ☺️
Hi I am wondering if I could increase the ratio of rye to white?
Hi! Great question. I haven’t experimented too much with the ratios with this recipe but I think if you don’t stray too far it’s worth trying. The bread flour helps with the structure. Perhaps you could incorporate more stretching & folds throughput the bulk rise to help compensate. If you try, I’d love to hear how it goes! ☺️
Thank you so much for your response 🙂
I mixed the dough last night increasing rye / bread flour to 50/50 had to proof overnight bc it got late . I will be baking later and will let you know results 🤞🏻
Excellent! Thanks for the update- can’t wait to hear how it turns out! ☺️
So the 50/50 worked well . As expected lest spring and denser crumb but definitely tasty
Why didn’t you use the Ankarsum mixer?
I am a little disappointed because the same name "Pumpernickel" is used in America and Germany for two very different kind of breads. My suggestion: less or no spices will preserve the original taste.
Thanks for your comment! I get asked that question often and honestly, it’s just habit. I love how simple sourdough is and tend to keep the process just as simple by mixing it by hand. But you can definitely use a mixer if you prefer that.
Like you say, there are many types of pumpernickel out there! This is an easy version to achieve a close result. Seeds are definitely optional according to preference. Thanks again! ☺️
Is there a purpose to adding molasses
Hi! Good question! It adds flavor and a darker coloring. You could certainly try the recipe without it if you’re not a molasses fan. Thanks!
👍👍👍👍👍
Appreciate this very detailed, perfectly executed recipe video. I’ve been wanting to make pumpernickel and there are so few visual recipes online so thank you!
Question:
Would it be possible for a retard in the final proof? So when it was finished bulk proof and shaped into batards, could I put in refrigerator and bake the next day?
Thank you for your content!
Thank you so much! 🥰
I think that would work- there are other recipes I’ve tried with a long bulk rise overnight in the fridge. If you give it a try I’d love to hear how it goes!
What is all that background noise please. & this type of bread is time consuming, but it looks very good I do like that type of bread
Hi! Thanks for your comment! I’m having a hard time locating the noise you’re talking about but since I make everything at home my videos are bound to get some background noise with our kids, husband and pets. 😆
I find sourdough takes a longer time to make than yeast breads, but much of it is passive proofing/bulk rising that doesn’t require as much effort on our part.
You look like Tilda Swinton!
Ha! Thanks, I have heard that before! 😁
OK first I want to say those look beautiful and the recipe looks wonderful. But I am surprised that the revioe only put 50 g of starter in each loaf especially when it’s such heavy, dense, rye flour. And also, I am surprised that you didn’t do several rounds of stretch and folds to really get the gluten going and the top of the loaf tight. That being said, the loaves turned out beautiful, so congratulations it was a great success.
Thank you so much! It’s worth playing around with. The bread flour helps with the rise and crumb. Perhaps reducing the bread flour amount while increasing the rye flour and starter along with more stretching would work as well or better, and be closer to a true, whole rye. Thanks for sharing!
I never understand these "rye" breads that are 3/4 wheat flour
Rye doesnt build gluten that easy so people mix it with a flour that does. There is a technique called ‘scalding’ that preps the rye for use in bread and using that method seems like the way to bump the % of rye up in the recipe.
Which is it? You say 120 grams of rye flour, then say as you are weighing it and adding it in 360 grams of rye flour. The written recipe says 120.
Oh sorry for the confusion! I was following a recipe for one loaf but tripling it as I made the video. So when the recipe called for 120g, I tripled it to 360g. Hope that makes sense! Thanks for asking!!
Oh sorry for the confusion! I was following a recipe for one loaf but tripling it as I made the video. So when the recipe called for 120g, I tripled it to 360g. Hope that makes sense! Thanks for asking!!
Переведіть свої рецепти на інші мови:грецьку,російську,українську.Я буду дуже вдячна.Буду пекти випічки по ваших рецептах з переводом.♥️♥️♥️
Thanks so much, I will look into this for sure! ☺️
too much talking its annoying
Yes I’m working on that, thanks!
Keep up the good work!
@@sharkguyjean thank you! ☺️
Yes I agree
Awesome video..an your the best a beautiful bread... wonderful recipe.. thanks 😊😊