If all of you fully accredited food critics had listened to the baker he said in the beginning this was an American style bread usually called Milwaukee Rye, and not the heavy German variety of traditional pumpernickel.
I love making bread,and this chef is the only one I trust,every,and I mean every recipe turns out wonderful.....totally trust his advice..:) this is where I go to learn a new recipe..
this video had me culturally shook at the beginning, -Video on making a German bread -italian music starts playing -Latin last name -unidentifiable mixed british/german/scottish accent -say's he's british
thanks for sharing this amazing video, very well explained, my only wish was you could tell us how many grams of the molasses and black jack is used in the bread
It takes real confidence to make a video and take no effort to hide how messy the work station is. But yeah mess or not he clearly knows what he is doing
If you noticed the volume wasn't much. At home I use about 2 tbsp each or anywhere from 30 to 50 grams for each of the two. What I also noticed is that his bread came out much darker than mine. Almost as if it had some chocolate in it. Grr. That is not a German ingredient. In true pumpernickel the darkness is achieved by baking at low temps for hours.
Would a rye poolish sub well for a sourdough starter for this application? Obviously, I want to work with a starter, but I'm still a beginner, and I haven't applied a sourdough starter to my method quite yet.
Chef to chef I have a few questions , 1st your levain has how much Hydration? I have two types of levain 50% hydration and 120% which one do you use? Does your fermentation takes 4hrs. rest, cut 10 min rest, mold 1hr fermentation 30ºC at 70% humidity, bake at 200ºC for 20 min? I am not lucky with my breads either rye or whole wheat during the fermentation they all start to explode, and crack; I dont know if this is a problem with the flower or I am not hydrating the bread correctly. I am using a 50/50 rye or whole wheat to white flower (W force 265) this is he best I can get here here I move to. 50% hydration, salt at 2,5%, no butter, no eggs. First speed 4 min. Second speed 6 min. What is wrong? Where do you get these baskets?
I make rye and black breads no knead style. Is it common practice to add commercial yeast to a sourdough loaf in Europe? Here in the U.S., it’s frowned upon, but I think it makes a better bread.
Here is my kind of chef. Not afraid of a flour scattered work area. Wore white so no flour specks on his chef-wear. Only one rise on the pumpernickel dough which is a motive for trying it alone.
Can anyone tell me what this type of bread tastes like I've wondered what it tastes like since I was a kid. I really like brown bread and I like granary bread and I love bread in general but I have wondered what this tastes like for years can anyone tell me what it's like?
If it has caraway seeds & mollasses ( black treacle) in it, it has a slightly malty sweet liquorice flavour to it, some bakers also put ground coffee in the mixture.
Bake for only 25 minutes? I've been wanting to try to authentic pumpernickel. Doesn't it take over 12 hours to bake that stuff? My German Great Grandmother (RIP) told me it takes all day to bake it. ??
From what I gather from listening to other bakers is that it helps with the rising because of all the whole grains the bread is so dense sourdough is more for flavor and the yeast is to help it rise better improving the texture making it more airy less dense
Thanks so much for this recipe. In America, my favorite bread at Whole Foods is their pumpernickel bread. I've tried searching for the recipe for so long and have been able to guess the ingredients and quantities - even including the browning- just based on the sticker. As ! heard you describe this bread, I felt this recipe would work. Although molasses is more common here and probably WF uses that, I have treacle and will make it with it. Thanks again for the recipe. I'll pass on the semen, though. ;)
Could someone please write down the recipe in the description or comments? With his English accent I can't make out how much flour of which type he uses
330g bread flour 170g dark rye 10g sea salt 10g bakers yeast 100g rye sourdough levain 40g butter or veg oil 20g egg beaten maybe 1-2 tbsp of treacle/molasses caramel coloring through research they say its carcinogenic and again through research you can use cocoa powder as a sub around 1-2tbsp 230g/ml water
+Lucky San Its a space station.. Sorry we thought you were doing star wars. Thanks for the comment, just quickly we would really appericate the feedback to know where we went wrong.
Scoff Original Pumpernickel has only 3 ingredients! 1. Roggenschrot (I don't know the word in english, this is german) 2. Water 3. Salt It's backed for 24 hours on low heat... I'm sure this bread you've backed tastes also really good, but it's not pumpernickel ;-)
yes indeed this is no pumpernickel bread ,a fake one and he should say it ,the real one has no caramel inside it and it ferments for a day at least and it takes over 12 hours at low temperature
This is not traditional Pumpernickel. White flour and yeast are not used for Pumpernickel. Its coarse wholemeal, its baked in comparatively low heat for many hours.
Great to hear you're a fan of the videos and the chef. And very glad to hear you're enjoying the bread. He really know's his stuff!
If all of you fully accredited food critics had listened to the baker he said in the beginning this was an American style bread usually called Milwaukee Rye, and not the heavy German variety of traditional pumpernickel.
Right
So why call it pumpernickel in the title.
Lesser Spotted Mugwump. Because thats what people call it... ?
Lord forbids people actually listen to an entire video before they react to it...
I love making bread,and this chef is the only one I trust,every,and I mean every recipe turns out wonderful.....totally trust his advice..:) this is where I go to learn a new recipe..
This has got to be Austin Powers dad.
Yes..😍😍
Oh behave...lol
this video had me culturally shook at the beginning,
-Video on making a German bread
-italian music starts playing
-Latin last name
-unidentifiable mixed british/german/scottish accent
-say's he's british
@ look in the mirror buddy.
@ what a stupid comment
@@haydenkonstantinopoulos7111, wieso ist das dumm?
Bit rude, innit?
No kidding! I love this guy! I can't wait to make this. It's my wife's favorite!
thanks for sharing this amazing video, very well explained, my only wish was you could tell us how many grams of the molasses and black jack is used in the bread
you can tell he loves his job
One of these Jobbies 😂😂 brilliant language. Hot bread and butter 100% heaven food.
I giggled too. Enjoy !
It takes real confidence to make a video and take no effort to hide how messy the work station is. But yeah mess or not he clearly knows what he is doing
Can you please tell us the weight of the Molasses and the Black Jack?
If you noticed the volume wasn't much. At home I use about 2 tbsp each or anywhere from 30 to 50 grams for each of the two. What I also noticed is that his bread came out much darker than mine. Almost as if it had some chocolate in it. Grr. That is not a German ingredient. In true pumpernickel the darkness is achieved by baking at low temps for hours.
Very nice presentation!
Thank you
5:05 I love that pause he takes after he realizes he just said "semen"
Dude I’m dying bawhahahahaha 🍻🍻🍻
I was looking for this comment
@ 5:00 Did he just say...
Seam end
"With the good side"
Bawhahaahaa seemen running up there 👆
Would a rye poolish sub well for a sourdough starter for this application? Obviously, I want to work with a starter, but I'm still a beginner, and I haven't applied a sourdough starter to my method quite yet.
Let us know how you get on making up the bread. Tweet us a picture to @VideojugFood if you're on Twitter!
at what temperature do I heat it in?
I like this
thank you!
Who’s watching this while eating pumpernickel bread
i see u figured out what the secret ingredient is in pumpernickel :D
How much molasses and blackjack are used?
What is blackjack? sorry, Im mexican.
Carmen he said in the video. It’s burned (or caramelized sugar)
Lol..I would never have such a messy work area and I wouldn't set my glasses down in the flour, however, good job.
Chef to chef
I have a few questions , 1st your levain has how much Hydration? I have two types of levain 50% hydration and 120% which one do you use?
Does your fermentation takes 4hrs. rest, cut 10 min rest, mold 1hr fermentation 30ºC at 70% humidity, bake at 200ºC for 20 min?
I am not lucky with my breads either rye or whole wheat during the fermentation they all start to explode, and crack; I dont know if this is a problem with the flower or I am not hydrating the bread correctly.
I am using a 50/50 rye or whole wheat to white flower (W force 265) this is he best I can get here here I move to. 50% hydration, salt at 2,5%, no butter, no eggs. First speed 4 min. Second speed 6 min.
What is wrong?
Where do you get these baskets?
Lol. I love how he justhas his glasses sitting on the flour
White flour as in all purpose or strong bread flour?
It looks so Yummy where do I find the recipe so I can make some, I am in Spokane WA USA and can not buy this kind of bread.
Not me although I love pump bread❤
I wouldn't call caraway "sweet". It has a very unique flavour though It's used to encourage an appetite I think.
There is a cookbook called "Natural Harvest" by Fotie Photenhauer that uses said ingredient, so not too crazy an idea it seems
I make rye and black breads no knead style. Is it common practice to add commercial yeast to a sourdough loaf in Europe? Here in the U.S., it’s frowned upon, but I think it makes a better bread.
Chef l would like to join in your company.
Beautifully done! Thank you.
Here is my kind of chef. Not afraid of a flour scattered work area. Wore white so no flour specks on his chef-wear.
Only one rise on the pumpernickel dough which is a motive for trying it alone.
I do not have carmel so I use balsamic vinegar 😊
nice pun at 0:52, ingredients which you will be needing, yup you will be kneading them alright
Those glasses in the midle of it all just killed me 😢😅😮
Where can you get the recipe...using standards cups and tsps and ounces please?
HeyWatchMeGo breads are best measured by weight and not by volume. Just buy an $8 kitchen scale.
Is this recipe written anywhere? You missed some measurements and times
Sad you did not cut the loaf in half... no happy ending :(
5:05 There was semen on top. What are you talking about
Those glasses sitting in the floor and then having "semen running up there" cracked me up! Love it ;)
Can anyone tell me what this type of bread tastes like I've wondered what it tastes like since I was a kid. I really like brown bread and I like granary bread and I love bread in general but I have wondered what this tastes like for years can anyone tell me what it's like?
If it has caraway seeds & mollasses ( black treacle) in it, it has a slightly malty sweet liquorice flavour to it, some bakers also put ground coffee in the mixture.
My only gripe with this video is that he does not say what temp the oven should be. What temp!!!
Bake for only 25 minutes? I've been wanting to try to authentic pumpernickel. Doesn't it take over 12 hours to bake that stuff? My German Great Grandmother (RIP) told me it takes all day to bake it. ??
It takes a while to prove and kneed it but this recipe only needs 25 minutes to cook. Let us know what you think of the bread if you make it up!
+Ken Scherer different Pumpernickel. This here is an American version. German Pumpernickel indeed takes all day to bake.
+Ken Scherer German pumpernickel isn't so much baked as steamed - and, again, it's not so much "baked" as "set".
how do you make the caramel color
Take one camel and give it a good shave. Might make the loaf a bit hairy but you will have the right colour 😋
The man likes his bread.
why do you use yeast and add sourdough starter later on?
From what I gather from listening to other bakers is that it helps with the rising because of all the whole grains the bread is so dense sourdough is more for flavor and the yeast is to help it rise better improving the texture making it more airy less dense
Temperature?
There is a bag at the end of the video shaking on top of the commercial oven then disappears :s. 6:55
lolz 5:05
i know, right?
Can’t find the recipe
5:04 I'm confused, when am I supposed to add semen to the dough?
Thanks so much for this recipe. In America, my favorite bread at Whole Foods is their pumpernickel bread. I've tried searching for the recipe for so long and have been able to guess the ingredients and quantities - even including the browning- just based on the sticker.
As ! heard you describe this bread, I felt this recipe would work. Although molasses is more common here and probably WF uses that, I have treacle and will make it with it.
Thanks again for the recipe.
I'll pass on the semen, though. ;)
WHAT???!!
@@mcwooshie3886 Listen for it... you'll hear it. 😂😂😂
Ah in the end the table was clean!
Austin powers?
Remember--always start off with a filthy countertop.
No salt?
10g watch it again
Where's the salt?
PLEASE CAN YOU SEND ME A BUCK WHEAT RECEPIE.i APRICIATE IN ADVANCE.
How much semen do I put it's not in the ingredient list. I think you forgot it
I tried this.
Its. Not. That. Great. :(
😋 thanks for the warning!
De gustibus non est disputandum. LOL
THE SEMEN RUNNING UP THERE??? MUTHAFUCKA WHAT??? I don’t want no demon semen bread
Can't do pumpernickel without caraway seeds
Could someone please write down the recipe in the description or comments? With his English accent I can't make out how much flour of which type he uses
330g bread flour
170g dark rye
10g sea salt
10g bakers yeast
100g rye sourdough levain
40g butter or veg oil
20g egg beaten
maybe 1-2 tbsp of treacle/molasses
caramel coloring through research they say its carcinogenic and again through research you can use cocoa powder as a sub around 1-2tbsp
230g/ml water
@@m.robinson5872 Thank you! I appreciate you taking the time.
What temp should I bake it in?
That is no Pumpernickel...
+Lucky San Its a space station.. Sorry we thought you were doing star wars. Thanks for the comment, just quickly we would really appericate the feedback to know where we went wrong.
Scoff Original Pumpernickel has only 3 ingredients!
1. Roggenschrot (I don't know the word in english, this is german)
2. Water
3. Salt
It's backed for 24 hours on low heat...
I'm sure this bread you've backed tastes also really good, but it's not pumpernickel ;-)
+ravvraj I was disappointed it wasn't a traditional German recipe.
Well, nothing is written in holy book, we can create, taste...
Lucky San he never claimed this was german pumpernickel you crouton
I like vortkorn bread (sp?) better
Vollkorn Brot
I hate watching cooks who wear jewelry , bracelets, anything that's not a wedding band. Don't wear a wristwatch. That's gross.
a basket
Only 20 seconds to mention three times that his bread is artisan.
There is no artisan bread, there's bread and factory produced mock-up.
the work surface is too messy
Thats not Pumpernickel. As a german i am offended like an italian watching pizza hawaii.
His kitchen is just messy and disorganized. 😖😩
My ocd can't handle that messy workstation 🙅🏻♀️
Did he say semen?!
talzO9 yes and no. Obviously he did not mean semen...
Couldn't he clean the table
Fortnite
230 gram of water!?! ..gram? ahah
Kent Curlew, one milliliter of water weighs one gram.
It’s almost like a milliliter and a gram weigh the same thing!?! ..ahah
yes indeed this is no pumpernickel bread ,a fake one and he should say it ,the real one has no caramel inside it and it ferments for a day at least and it takes over 12 hours at low temperature
renoux yvon he fucking did say it you god damn fucking brainlet
Who’s here because of fortnite??
He was talking about the seams....
Thinking about seams, talking about semen.
Jesus!!!!! LOL....
I'm not going to try this one!
But where's the rough Rye Meal? Pumpernickel without it isn't pumpernickel for me.
This is not traditional Pumpernickel. White flour and yeast are not used for Pumpernickel. Its coarse wholemeal, its baked in comparatively low heat for many hours.
Thats not PUMPERNICKEL!!!!!