I have been in search for a light pumpernickel formule for quite sometime, until DAB sent me the one posted by our TFLer dmsnyder. You can find the original post here.
below is the formula i used, which is basically the same as his but I have left out on Altus and did all the mixing n kneading by hand
| Original Formula | |||||||||
| NY Jewish Rye | |||||||||
| Source | http://weightloss-slim.fit/node/13350/pumpernickel-bread-george-greenstein039s-quotsecrets-jewish-bakerquot%3C/a%3E%3C/td%3E%3Ctd%3E%E3%80%80%3C/td%3E%3Ctd%3E%E3%80%80%3C/td%3E%3Ctd%3E%E3%80%80%3C/td%3E%3Ctd%3E%E3%80%80%3C/td%3E%3Ctd%3E%E3%80%80%3C/td%3E%3Ctd%3E%E3%80%80%3C/td%3E%3Ctd%3E%E3%80%80%3C/td%3E%3C/tr%3E%3Ctr%3E%3Ctd%3E%E3%80%80%3C/td%3E%3Ctd%3E%E3%80%80%3C/td%3E%3Ctd%3E%E3%80%80%3C/td%3E%3Ctd%3E%E3%80%80%3C/td%3E%3Ctd%3E%E3%80%80%3C/td%3E%3Ctd%3E%E3%80%80%3C/td%3E%3Ctd%3E%E3%80%80%3C/td%3E%3Ctd%3E%E3%80%80%3C/td%3E%3Ctd%3E%E3%80%80%3C/td%3E%3C/tr%3E%3Ctr%3E%3Ctd%3ETotal Weight | 961.5 | |||||||
| Serving | 1 | ||||||||
| Weight per Serving | 961.5 | ||||||||
| Total Flour | 590 | ||||||||
| Total Water | 365 | ||||||||
| Total Hydration | 61.86% | ||||||||
| Multi-grain % | 39.83% | ||||||||
| Levain % | 0.42373 | ||||||||
| Build 1 | Build 2 | Build 3 | Soaker | Final Dough | Add-In | Total | |||
| Levain | |||||||||
| White Starter (100%) | 0 | ||||||||
| Wholewheat Starter | 0 | ||||||||
| Rye Starter | 10 | 10 | |||||||
| Yeast Water Levain (100%) | 0 | ||||||||
| 10 | |||||||||
| Flour | 0 | ||||||||
| Extra-High Protein Flour (>14%) | 0 | ||||||||
| Bread Flour (350-400) | 350 | 350 | |||||||
| AP Flour | 0 | ||||||||
| 0 | 0 | 0 | 350 | 0 | 350 | ||||
| Wholemeal Flour | 0 | ||||||||
| Rye | 120 | 115 | 235 | ||||||
| Wholewheat Flour (3.33%) | 0 | ||||||||
| 0 | |||||||||
| 120 | 0 | 0 | 0 | 115 | 0 | 235 | |||
| Liquid | |||||||||
| Water | 120 | 240 | 360 | ||||||
| Milk | 0 | ||||||||
| Dark Ale | 0 | ||||||||
| Yeast Water | 0 | ||||||||
| 0 | |||||||||
| 0 | |||||||||
| 0 | |||||||||
| 120 | 0 | 0 | 0 | 240 | 0 | 360 | |||
| Others | 0 | ||||||||
| Yeast | 7.5 | 7.5 | |||||||
| Salt | 8 | 8 | |||||||
| Honey | 0 | ||||||||
| Shortening/vegetable oil | 0 | ||||||||
| 0 | |||||||||
| 0 | 0 | 0 | 0 | 15.5 | 0 | 15.5 | |||
| ADD-IN | 0 | ||||||||
| Choco Powder (1TBS) | 1 | 1 | |||||||
| Minced Onion, Raisin, Sunflower seeds or flax | 0 | ||||||||
| caraway seeds | 0 | ||||||||
| 0 | |||||||||
| 0 | 0 | 0 | 0 | 1 | 0 | 1 | |||
| Direction | |||||||||
| - Autolyse all ingridient (except Salt & Yeast ) | 0h 30m | ||||||||
| - Add the rest and Knead till Smooth and silky | |||||||||
| Put in Oiled Bowl till double in volume | |||||||||
| First Proof | 90 Mins | ||||||||
| Second Proof | 60 Mins | ||||||||
| Baked with preheated oven @ 220C (with Steam) | 15 Mins | ||||||||
| Without Steam lower the temp to 190C | 20-30Mins | ||||||||
| When its cooling brush with Cornstarch mixture |
Ive created lots of sourdough discard as a result of changing my starter to a Rye sour, I have used the discard with added flour and baking soda made them into a "nooks and crannies" English muffins. since the dough is really wet and it can hardly hold its shape, they arent shaped very nicely.
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