Kenneth > wrote in message >. ..
> >I am interested in how much water loss other people experience making
> >pumpernickel, and also how sour the dough gets prior to baking, i.e.
> >can you hear the CO2 escaping through the dough, is it a sharp whiff
> >when smelling it?
> >
> >I have tried using extra aluminum foil to retain more water, but I end
> >up with a "doughy" bread.
> >
> >Jan Fure
>
> Hi Jan,
>
> How long are you baking, and at what temp?
>
> When I have done them (following Samartha's technique), the breads are
> dark brown and very sweet smelling. Others have guessed that the bread
> was made with molasses.
>
> All the best,

Hi Kenneth;

I am also following Samartha's technique, but I am not quite sure I am
replicating the amount of leavening correctly.

The time and temperature are 24 hours/250 degree farenheit. I am not
quite sure about my oven calibration.

I have a homemade yoghurt incubator (styrofoam cooler, homemade
thermistor circuit controlling relay which turns on and off work
light) which holds 110 degrees, I will try to tweak it for 90 degrees.
Most of my sourdough refreshing/proofing occurs at room temperature, I
will see if warmer proofing results in better outcomes.

Do you have any measurements of how much weight loss occurs during
baking?

Jan Fure