Pumpernickel

• 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).

Final Dough

• 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.

Baking

• 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.