ภาษาอังกฤษ / English
Pumpernickel - Dark Bread
Mr. Suthep Chaijirakorn (Chef Nun)
The following recipe has been designed for a home baking environment and equipment. If you wish to view our industrial recipe click here.
1 Loaf
02h 00
00h 40Preparation Time: 2 hours
Proofing and Resting Time: 60 minutes
Baking Time: 40 minutes
Outcome: 1 Loaf
Tools needed: Mixer including bowl, kitchen scale, baking tin
Ingredients and Method
Ingredients
- 500 g Pumpernickel
- 375 ml Water
- 1 g Instant yeast
Method
- Mix all Ingredients for 2 minutes slow and 6 minutes fast. The dough temperature should also remain between 29 - 32° C. We recommend to warm up the paddle and bowl with hot water before mixing.
- Once mixed, cover with a kitchen towel or plastic foil and start the swelling time for 20 minutes.
- Scale the dough 500 g pieces and mould the dough in your preferred shape, we recommend long and oval. Place into a greased baking tin.
- Start the final swelling time for 40 - 50 minutes, we recommend covering the baking tin with a plastic foil or cling film to keep the moisture in the dough.
- The oven should have a temperature of 190°C when you insert the loaf.
- After approximately 5 minutes of baking, decrease the temperature to 160°C and bake the bread for 40 - 50 minutes
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