Pumpernickel Style Sourdough
Directions
- 1In a bowl, add molasses and active starter.
- 2In a bowl, add molasses and active starter.
- 3In a bowl, add molasses and active starter.
- 4Add warm water and coffee.
- 5Add warm water and coffee.
- 6Add warm water and coffee.
- 7Mix all dry ingredients in a separate bowl.
- 8Mix all dry ingredients in a separate bowl.
- 9Mix all dry ingredients in a separate bowl.
- 10Add the dry ingredients to the wet ingredients.
- 11Add the dry ingredients to the wet ingredients.
- 12Add the dry ingredients to the wet ingredients.
- 13Mix everything together.
- 14Mix everything together.
- 15Mix everything together.
- 16Cover and let it rest in a warm place for 45 minutes. You can use your oven with the light on.
- 17Cover and let it rest in a warm place for 45 minutes. You can use your oven with the light on.
- 18Cover and let it rest in a warm place for 45 minutes. You can use your oven with the light on.
- 19Add olive oil and seeds.
- 20Add olive oil and seeds.
- 21Add olive oil and seeds.
- 22Mix everything together again.
- 23Mix everything together again.
- 24Mix everything together again.
- 25Place dough in a container where you can see it had doubled in size after 5 hours or more depending on temperature.
- 26Place dough in a container where you can see it had doubled in size after 5 hours or more depending on temperature.
- 27Place dough in a container where you can see it had doubled in size after 5 hours or more depending on temperature.
- 28After 24 hours in the fridge, take the dough out.
- 29After 24 hours in the fridge, take the dough out.
- 30After 24 hours in the fridge, take the dough out.
- 31Shape the dough into two round loaves.
- 32Shape the dough into two round loaves.
- 33Shape the dough into two round loaves.
- 34Score the loaves.
- 35Score the loaves.
- 36Score the loaves.
- 37Bake at 450F with lid on for 30 minutes and 425F for 15 minutes.
- 38Bake at 450F with lid on for 30 minutes and 425F for 15 minutes.
- 39Bake at 450F with lid on for 30 minutes and 425F for 15 minutes.
Ingredients
- 365 g warm water & coffee
- 365 g warm water & coffee
- 365 g warm water & coffee
- 50 g active starter
- 50 g active starter
- 50 g active starter
- 40 g molasses
- 40 g molasses
- 40 g molasses
- 120 g rye flour
- 120 g rye flour
- 120 g rye flour
- 380 g bread flour
- 380 g bread flour
- 380 g bread flour
- 9 g sea salt
- 9 g sea salt
- 9 g sea salt
- 20 g olive oil
- 20 g olive oil
- 20 g olive oil
- 15 g fennel, caraway, & herbs de provence
- 15 g fennel, caraway, & herbs de provence
- 15 g fennel, caraway, & herbs de provence
Equipment
bowlscalespoonplastic wrapcontainerbread lame