Submitted by: Craig Ponsford – Ponsford’s Place – San Rafael, CA
|Prefermented Dough||Final Dough||Total Formula|
|Metric/kg||Bakers %||Metric/kg||Metric/kg||Bakers %|
|Hard Red Winter Wheat Flour||1.073||1.073||30.00|
|Natural Raisin Paste||0.268||0.268||7.50|
- 12 hours prior to final mixing, take sourdough seed and mix with sponge ingredients until a cohesive dough is formed. Let rise, covered, for 12 hours at 75°F.
- Also, 12 hours in advance, macerate raisins in enough water*, just until covered. Drain well prior to mixing (ideal macerated weight is reflected in the formula).
- Mix pumpernickel, salt, yeast, raisin paste and water on low for 2 minutes.
- Break the mature sour into small pieces and mix on low for 15 minutes more (desired dough temperature is 75°F).
- Add drained raisins and mix to disperse evenly.
- Remove dough from mixer and place in a covered container to bulk ferment for 45 minutes.
Shaping and Proofing
- After fermenting for 45 minutes, divide with thoroughly wet hands, smooth into a round shape and coat with a medium grind pumpernickel rye, sunflower seeds or cornmeal and press evenly into a small loaf pan.
- Proof for 1 hour, even though it is a dense bread there will be noticeable expansion.
- Bake at 400°F for 15 minutes, lower the oven to 350°F and bake for approximately 45 minutes.
- After the first 45 minutes, remove bread from the pans in order to firm up the side walls and finish the bake on sheet pans.
- Cool on rack. Traditional pumpernickel has a seven day shelf life, it is best after at least 12 hours.
*To add character, consider accenting with a dash of P.X. Sherry, balsamic vinegar or caraway liqueur.
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