Method

1. Soaked Grain: Mix pumpernickel with hot water, cover and place in a fridge overnight.
2. Dough: Mix all the dough ingredients with a spiral mixer for 2 minutes slow and 7 minutes fast. We recommend using cold water to keep the dough temperature at max. 26°C.
3. Once all ingredients mixed, scale the dough into 440 g pieces, cover the dough pieces and start the intermediate proof for 20 minutes.
4. Mould the dough in your preferred shape. We recommend long and oval shape and place into greased baking tins.
5. Allow the dough to final proof for 45-50 minutes, we recommend covering the baking tins with a plastic or cling film to keep the moisture in the dough. If you press your finger in the dough and it comes back halfway it is ready to bake.
6. The oven should have a temperature of 230°C when you put the loaves in then decreasing to 200°C after 5 minutes of baking.
7. Bake the loaves for 40-45 minutes.