Hi;

I have made pumpernickel following the samartha.net instructions a few
times. The problem I have is that the final bread appears to be dough
like, whereas I would like it to be more gel like, if those terms make
any sense.

With dough like bread, I mean a bread that is very difficult to cut,
because it is clinging to the knife.

I have tried giving it some extra time in the oven without the foil,
and that only transforms the problem of cutting from bread sticking to
bread being stone like.

I have varied the dough hydration from 70%, which is in the recipe,
down to 65%, and this does not appear to solvethe problem.

The oven temperature appears to be calibrated well, and I have tried
both 250 degrees F for 24 hours, and also 300 degrees the first few
hours.

Any suggestions for what parameter to vary?

My mixer is a Bosch, 700W with a large bowl, and dough hook.

How do I know when the fermentation is optimal?

Jan Fure wrote:

Any suggestions for what parameter to vary?

I have used Samartha's approach a number of times. Your missing link
may simply be time. The finished bread needs to rest a LONG while after
baking. My last batch was sampled every day, beginning the day AFTER
the bake. Day 4 was best for flavor and texture. The bread definitely
has a maturing phase post bake. The fruit flavors begin to emerge about
day 2.

I use small covered loaf pans about 6" x 3" x 2"... in a water bath.

Will

Jan Fure wrote:
Hi;

I have made pumpernickel following the samartha.net instructions a few
times. The problem I have is that the final bread appears to be dough
like, whereas I would like it to be more gel like, if those terms make
any sense.

Initially, after baking, the inner part is quite plastic, almost like
dough. It hardens as it cools down.

With dough like bread, I mean a bread that is very difficult to cut,
because it is clinging to the knife.

Have you tried wetting the knife by dipping it into water?

I have tried giving it some extra time in the oven without the foil,
and that only transforms the problem of cutting from bread sticking to
bread being stone like.

I think that's drying it out more.

I have varied the dough hydration from 70%, which is in the recipe,
down to 65%, and this does not appear to solvethe problem.

Makes it even dryer.

I found the main issue to be the loss of moisture by the long baking
time and then hardening and cracking of the outer crust - 1". What I did
last time was to put extra water into the baking pans about 1/2 time
into baking, right onto the loafs - that helped somewhat.

To get it out of the pans, without breaking, I oiled the pans before I
put the dough in.

The oven temperature appears to be calibrated well, and I have tried
both 250 degrees F for 24 hours, and also 300 degrees the first few
hours.

Any suggestions for what parameter to vary?

Moisture retention and time - as Will mentioned.

My mixer is a Bosch, 700W with a large bowl, and dough hook.

How do I know when the fermentation is optimal?

Fermentation is secondary. If it's not too sour for your taste, you are ok.


Samartha