Pumpernickel

Dough
Water 2360g
High Gluten Flour 2800g
Rye Flour 800g
Whole Wheat Flour 400g
Salt 88g
Brown Sugar 200g
Molasses 160g
Cocoa Powder 200g
Butter 360g
O-tentic Origin 180g
Sapore Aroldo 120g
Working Method:
  • Mixing Spiral - 4 min. 1st speed / +or- 5 min. 2nd speed _ 
  • Dough Temperature - 75-80°F 
  • Bulk fermentation - 15 min. ambient temperature 
  • Scale - 750g 
  • Intermediate proof - 15 min. ambient temperature 
  • Make Up - Shape as desired 
  • Final Fermentation - Retard overnight 
  • Decoration before baking - Score 
  • Oven temperature °C - 400F 
  • Baking Time - 25-30 min.

About this recipe:

Complexity level: