Bread Machine Sourdough Pumpernickel Recipe

Sourdough Pumpernickel Bread Recipe King Arthur …

WEBThis bread, made without the help of commercial yeast, is a great accompaniment to borscht or any other hearty soup. It's made with …

Rating: 4.2/5(104)
1. To make the sponge: Measure the starter into a bowl. Add the water, coffee, or potato water; the pumpernickel, and onion. Stir together, cover, and let rest at room temperature overnight., To make the dough: The next day, stir the oil, salt and molasses into the sponge. Stir in the flour 1 cup at a time, until the dough comes together., Turn the dough out onto a lightly floured surface and knead, adding only enough additional flour to keep it from sticking to your hands., Once the dough has come together, shape it into a ball (boule). Place the boule smooth side down in a flour-dusted or lined brotform or bowl.
2. Cover and let rise in a draft-free spot until puffy. This will take anywhere from 1 to 3 hours depending on the temperature of the space where the dough is rising and the strength of your starter. , About an hour before the boule is finished rising, preheat the oven to 425°F with a baking stone on the center rack. Place an empty cast-iron skillet on the lowest rack., Turn the boule, smooth side up, very gently onto a baker's peel dusted with semolina or cornmeal, or onto a piece of parchment. Use a lame or very sharp knife to make several slashes across the top of the loaf. , Transfer the boule to the hot stone, and add steam to the oven: Pour about 1 cup of boiling water into the cast iron frying pan. Steam will billow from the pan upwards to envelop the baking bread; be sure to wear good oven mitts to shield your hands and arms. Quickly close the oven door to trap the steam., Bake the boule for 40 to 45 minutes. It's done when the center temperature is 200°F when measured with a digi
3. Store any leftover bread, loosely wrapped, at room temperature for several days; freeze for longer storage.

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Sourdough Pumpernickel Bread [Dark Rye Sourdough Recipe]

WEBAug 9, 2023 · Sourdough pumpernickel bread has an intense color and flavor from using dark rye flour alongside your active sourdough starter.

Rating: 5/5(17)

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Sourdough Pumpernickel Bread Recipe Food.com

WEBAug 29, 2008 · Add the rye barm, bread crumbs and oil and mix on low speed with paddle attachment until the ingredients form a ball. Add …

1. The day before making the bread:.
2. Mix proofed starter, rye flour, and water in a bowl.
3. This will make a wet, pasty barm (starter).
4. Cover the bowl with plastic wrap and ferment at room temperature for 4 to 5 hours or until the the sponge becomes bubbly and foamy.

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Pumpernickel Sourdough Bread Cultured Food Life

WEBPumpernickel bread is made with whole grain rye flour or the whole rye berry. Other rye breads are made with white rye flour ground from the …

1. You need to make sure your sourdough starter is bubbly and ready to go. If it has not been fed recently, take a few spoonfuls of sourdough starter from your fridge and give it that much flour and water and let it ferment for 6 - 8 hours. Here is more help for a bubbly sourdough starter. How to care for your sourdough starter
2. Gather ingredients and materials.
3. Use your spatula and gently pull the dough from the bowl onto a lightly floured work surface. Dust your hands with flour and start at the top and fold the dough over to the center, repeating on all sides (add more flour if needed).

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