Comments on: Horst Bandel’s Black Pumpernickel, Take One http://www.wildyeastblog.com/2008/11/11/pumpernickel-take-one/ Notes from my kitchen, in which I bake bread and raise a few other matters Thu, 09 Feb 2012 21:53:58 +0000 http://wordpress.org/?v=2.9.1 hourly 1 By: Jo http://www.wildyeastblog.com/2008/11/11/pumpernickel-take-one/comment-page-1/#comment-8054 Jo Mon, 06 Apr 2009 17:47:29 +0000 http://www.wildyeastblog.com/?p=1643#comment-8054 Hi Susan, Did you ever revisit this recipe? Horst is sitting in the oven at the moment. I had exactly the same thing with the bread soaker. The other recipes tell you how much water to use but this one doesn't, so do you think the solution might be to use less water to start with for the soaker, and then top it up if it takes it all in and still feels dry? So far HB BP has had 5 hours in the oven. An electric fan oven. If I turn it off it will go cold in about an hour or so. So I keep turning it down and looking at it and wondering....... guess I won't know what the result is till tomorrow. Hi Susan, Did you ever revisit this recipe? Horst is sitting in the oven at the moment. I had exactly the same thing with the bread soaker. The other recipes tell you how much water to use but this one doesn’t, so do you think the solution might be to use less water to start with for the soaker, and then top it up if it takes it all in and still feels dry? So far HB BP has had 5 hours in the oven. An electric fan oven. If I turn it off it will go cold in about an hour or so. So I keep turning it down and looking at it and wondering……. guess I won’t know what the result is till tomorrow.

]]> By: Jacqueline http://www.wildyeastblog.com/2008/11/11/pumpernickel-take-one/comment-page-1/#comment-5369 Jacqueline Sun, 16 Nov 2008 23:11:21 +0000 http://www.wildyeastblog.com/?p=1643#comment-5369 I'm sorry to hear that your first loaf of black pumpernickel was overhydrated and underbaked, but better luck next time. (At least it tasted fantastic, right?) There's no greater satisfaction than to master a challenging loaf! I’m sorry to hear that your first loaf of black pumpernickel was overhydrated and underbaked, but better luck next time. (At least it tasted fantastic, right?) There’s no greater satisfaction than to master a challenging loaf!

]]> By: Elizabeth http://www.wildyeastblog.com/2008/11/11/pumpernickel-take-one/comment-page-1/#comment-5349 Elizabeth Fri, 14 Nov 2008 20:52:27 +0000 http://www.wildyeastblog.com/?p=1643#comment-5349 You haven't scared me away (very much) but it's given me pause. One thing that I notice about your bread is that it isn't nearly as dark as the black bread we buy. I'm guessing they use molasses to make it so dark - it really is almost black rather than the darkish brown of your bread. (Of course, the real reason I haven't tried making this is because I'm lazy...) You haven’t scared me away (very much) but it’s given me pause. One thing that I notice about your bread is that it isn’t nearly as dark as the black bread we buy. I’m guessing they use molasses to make it so dark – it really is almost black rather than the darkish brown of your bread.

(Of course, the real reason I haven’t tried making this is because I’m lazy…)

]]> By: David Aplin http://www.wildyeastblog.com/2008/11/11/pumpernickel-take-one/comment-page-1/#comment-5344 David Aplin Fri, 14 Nov 2008 03:38:26 +0000 http://www.wildyeastblog.com/?p=1643#comment-5344 Hi Susan, I haven't tried this bread yet but wanted to very much. Your version looks very much like my experiences with making Vollkornbrot, underbaked and over hydrated. Earlier this year when attending the bread course at KA we made Vollkornbrot, I was surprised how dry and stiff the sourdough final build was and the final dough too. The bread was baked off in a single rack gas oven for a brief hour and a half! We let it "cure" overnight wrapped in linen and sliced into it the next day at lunch. Not surprisingly it was perfect. I have had many disappointments with the Voll since that time and have thought long and hard about what I have done wrong. I keep on coming back to three things: hydration, baking temp., and baking time. I think that correct hydration is the key and the other two variables will sort themselves out after the hydration percentage is worked out. Jeffrey has been making Vollkornbrot for a long time, he knows his oven's heat curve really well. He has really nailed the baking time: just long enough. In the formulas for both Voll and HB's Pumpershnickity I think he mentions to roll the loaves out in "log fashion", in order to do that with 100% (or close to it) rye bread you need some cohesiveness, ie, lower hydration! I hope that this helps a little. Hi Susan, I haven’t tried this bread yet but wanted to very much. Your version looks very much like my experiences with making Vollkornbrot, underbaked and over hydrated. Earlier this year when attending the bread course at KA we made Vollkornbrot, I was surprised how dry and stiff the sourdough final build was and the final dough too. The bread was baked off in a single rack gas oven for a brief hour and a half! We let it “cure” overnight wrapped in linen and sliced into it the next day at lunch. Not surprisingly it was perfect. I have had many disappointments with the Voll since that time and have thought long and hard about what I have done wrong. I keep on coming back to three things: hydration, baking temp., and baking time. I think that correct hydration is the key and the other two variables will sort themselves out after the hydration percentage is worked out. Jeffrey has been making Vollkornbrot for a long time, he knows his oven’s heat curve really well. He has really nailed the baking time: just long enough. In the formulas for both Voll and HB’s Pumpershnickity I think he mentions to roll the loaves out in “log fashion”, in order to do that with 100% (or close to it) rye bread you need some cohesiveness, ie, lower hydration!
I hope that this helps a little.

]]> By: Susan http://www.wildyeastblog.com/2008/11/11/pumpernickel-take-one/comment-page-1/#comment-5334 Susan Thu, 13 Nov 2008 15:18:14 +0000 http://www.wildyeastblog.com/?p=1643#comment-5334 Well, I've been eating and enjoying this loaf all week, despite the shortcomings. I have to remember to save a bit to use in the next one. I really hope I didn't scare anyone away from this. For me, part of the fun is playing around with something to make it better; give me a challenging loaf and I'm a happy camper. Well, I’ve been eating and enjoying this loaf all week, despite the shortcomings. I have to remember to save a bit to use in the next one. I really hope I didn’t scare anyone away from this. For me, part of the fun is playing around with something to make it better; give me a challenging loaf and I’m a happy camper.

]]> By: Bart Van Mulders http://www.wildyeastblog.com/2008/11/11/pumpernickel-take-one/comment-page-1/#comment-5333 Bart Van Mulders Thu, 13 Nov 2008 14:08:18 +0000 http://www.wildyeastblog.com/?p=1643#comment-5333 Wow! That is bold! I would not even consider trying to bake this bread. I am sorry to read that the result was not that good. But every (home) baker has had his ups and downs, so better luck next time. Like I mentioned, there are a few formulas in the 'Bread' book that I find too intimidating(like this one) to make. Maybe some day. Good luck next time! Wow! That is bold! I would not even consider trying to bake this bread. I am sorry to read that the result was not that good. But every (home) baker has had his ups and downs, so better luck next time.
Like I mentioned, there are a few formulas in the ‘Bread’ book that I find too intimidating(like this one) to make. Maybe some day. Good luck next time!

]]> By: Abbey http://www.wildyeastblog.com/2008/11/11/pumpernickel-take-one/comment-page-1/#comment-5332 Abbey Thu, 13 Nov 2008 11:07:12 +0000 http://www.wildyeastblog.com/?p=1643#comment-5332 Susan, I was just thinking that I wish you would post something about 100% rye as I have been trying these sorts of breads lately but I find that the books leave a lot to be desired in terms of direction. Have you tried ABAA's Dutch Regale Korn Bread? I've had the best luck (if you can call it that) with that particular bread. Susan,
I was just thinking that I wish you would post something about 100% rye as I have been trying these sorts of breads lately but I find that the books leave a lot to be desired in terms of direction. Have you tried ABAA’s Dutch Regale Korn Bread? I’ve had the best luck (if you can call it that) with that particular bread.

]]> By: MyKitchenInHalfCups http://www.wildyeastblog.com/2008/11/11/pumpernickel-take-one/comment-page-1/#comment-5308 MyKitchenInHalfCups Wed, 12 Nov 2008 14:37:54 +0000 http://www.wildyeastblog.com/?p=1643#comment-5308 Obviously, 1. I can't read or 2. I was blind the day I passed over the story page on this bread. That is the essence of baking breads with and for others! Thanks for the knock on the head! Obviously,
1. I can’t read or
2. I was blind the day I passed over the story page on this bread.
That is the essence of baking breads with and for others! Thanks for the knock on the head!

]]> By: MyKitchenInHalfCups http://www.wildyeastblog.com/2008/11/11/pumpernickel-take-one/comment-page-1/#comment-5302 MyKitchenInHalfCups Wed, 12 Nov 2008 12:18:22 +0000 http://www.wildyeastblog.com/?p=1643#comment-5302 Oh good heavens . . . you mean this is the bread I've been longing to find a recipe for all these years and it's in a book I have. Susan I love you! This looks like one tough cookie!! Oh good heavens . . . you mean this is the bread I’ve been longing to find a recipe for all these years and it’s in a book I have. Susan I love you!
This looks like one tough cookie!!

]]> By: javapot http://www.wildyeastblog.com/2008/11/11/pumpernickel-take-one/comment-page-1/#comment-5294 javapot Wed, 12 Nov 2008 03:40:27 +0000 http://www.wildyeastblog.com/?p=1643#comment-5294 I've not tried this type of bread before. I'm sure you'll nail it with your next attempt. I've been very inspired with yr blog and all your bakes. I’ve not tried this type of bread before. I’m sure you’ll nail it with your next attempt. I’ve been very inspired with yr blog and all your bakes.

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