Hi Heather,
you wrote:
I have seen your recipe and will try it soon. The recipe I am trying calls
for an oven temperature of 350 degrees Fahrenheit, if I remember correctly,
and a time of 1 1/2 hours or more.
Depending, if the "more" is over ten times as much, you are in the
pumpernickel realm. With the 1 1/2 hours you mention, you won't get the
pumpernickel effect i. e. taste, color and structure-wise.
That's why some shorter recipes have coffee, molasses and who knows what
else.
Btw. the recipe is not "mine", I did not come up with it. The
pumpernickel process is around and is long baking times of coarse rye
dough in a steamed environment with low temperature and low sourdough
contents.
The reason I think the center is uncooked
is because after one or two days the center still feels like and looks like
and smells like soft raw dough. The crust, about 1/2 - 1 inch, is cooked,
and I have been peeling it off the raw dough center and eating it : -) The
internal temperature of the bread does rise to over 200 degrees F, perhaps
the center is "cooked", just not to my taste.
If it's above 180/190 F, it's cooked.
I love the
flavor, but can't seem to get the texture right! I am gearing up for a
third
try this weekend : -)
What do you use as a reference for your texture so you say it is "not
right"?
My reference is my taste. The texture of that raw-ish center is even softer
than what your photos seem to show. When I slice it, the crust becomes
almost separate from the center. At some point I will borrow my work camera
and take a picture or two to post on the web, for interested parties. But
probably the next time around the bread will be better.
See, I don't know what you are getting, when you bake the coarse rye
dough you seem to make with ?? sourdough content and bake it for 1 1/2
hours at 350 F. That's probably not something which resembles the "real"
pumpernickel.
I was hoping you had a "reference" experience, like an authentic one you
got somewhere before.
I find it hard to buy real pumpernickel in US. The one's at the
supermarket (if it's not the wonderbread like dark fluffy shrinkwrapped
stuff) are mostly done with yeast. Sometimes, they can be found at the
deli section and are more expensive.
I think, I should make a picture of slice of the cooled down
pumpernickel. The only problem is the color. It does not come out right
with the camera on the web site.
I am grinding my own flour from whole rye berries for the recipe I am
trying. I also have whole wheat berries on hand for the other sourdough
bread I have made, which is 50% rye 50% wheat. That had good rise and nice
texture, but not that wonderful taste I am getting with the rye "bricks".
As I said before, with the 1 1/2 hours baking, you won't get the
pumpernickel taste. You get probably a strong rye taste. With the 50/50,
I get really good tastes and decent structure with long starter grow
times. What surprises me is that it seems that 8 % flax seeds (baker's
%) change the crumb and make better rise.
I have just found a local whole foods store that will order for me from
United Northeast (formerly Northeast Cooperatives, purveyor of dry goods and
groceries to the earthy crunchy coops). I can get 50 lb bags of organic
wheat or rye berries for $.52 and $.56 per pound, respectively. (Thanks Dick
for your helpful suggestions regarding the search for supplies.) That is the
best price I have found so far for organic.
The o. rye berries I got were surprisingly cheap: 50 @ $.27 but somehow
the berries were smaller and kinda soft and clog my mill stone. The red
o. wheat b, I got for 50 @ $.36 and they mill much better. Prices vary,
the rye was over $ 25 a bag two years ago.
I think you are doing just fine, enjoy!
Samartha
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