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Pumpernickel - Canape’s
The following recipe has been designed for a home baking environment and equipment. If you wish to view our industrial recipe click here.
100 Canape’s
00h 30
00h 50Preparation Time: 30 minutes
Proofing and Resting Time: 220 minutes
Baking Time: 50 minutes
Outcome: 100 Canape’s
Tools needed: Mixer including bowl, Kitchen scale, baking tray, Aluminium foil and 3 ice cubes.
Ingredients and Method
Ingredients
- 500 g Pumpernickel
- 375 ml Water (55-60° C, approx.)
- 0.5 g Instant yeast
Method
- Mix all Ingredients for 30 minutes slow, add instant yeast to the dough during the last 5 minutes of the mixing time and keep the dough temperature at max. 32° C.
- Cover the dough and start the bulk fermentation for 120 minutes.
- After bulk fermentation, Scaling dough 400 grams piece.
- Roll the dough out to a cylinder of 50 cm in length. Wrap the dough in greased aluminium foil. Place onto a baking tray.
- Allow the dough to final proof for 100 – 120 minutes.
- The Oven should have a temperature of 180° C when you put the Canape’s in. We recommend putting 2-3 ice cubes on the bottom of the oven to get a steaming effect.
- After approximately 5 minutes of baking decrease the temperature to 140° C and bake the Canape’s for 50 – 60 minutes or a core temperature of 96° C.
- Once cooled, unwrap from the aluminium foil and slice to 1cm thick.
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