On May 11, 4:38 pm, Felix Karpfen > wrote:

> I would be grateful to be <told|pointed to> bake schedules that have
> been used by successful pumpernickel-bakers.

I pretty much follow the process Samartha laid out but opted for a
water bath instead of a low temperature oven. I use very small loaf
pans so the loaves can more easily dry afterward (or cure or whatever
the buzz word is <g>).

And I use a 20 quart tabletop roaster oven. This is analagous to a
humongous rectangular crock pot. It will hold 4 loaves. The water
simmers for 12 to 14 hours. The loaf pans are loaded about 80% full
and well sealed with foil. It's been quite good so far and does not
need attention once the simmer point is established and the thermostat
adjusted to maintain it.

I hope you get your crust issue solved. Pumpernickel is one of the
most interesting breads you can make.