Sourdough Pumpernickel Bread

Here we go again, bread baking and its the sourdough stuff.  I've had a bread machine for years and love the results with it, but this sourdough starter I have just rocks and actually makes manual bread making fun again.

Just a note I do use regular all purpose flour for the starter maintenance.  The bread flour when specified is there to achieve a crumb texture different than regular all purpose will yield.  It is higher in gluten and delivers a larger, stronger crumb.

This recipe is an original from me.  It's a combo of flavor ideas and ingredient proportions from other recipes.  I liked the end result, very much a sour taste to the rye.  Can't wait to use it for some pannini's later today.

Sourdough Pumpernickel Bread

• 2 1/2 C starter sponge
  
• 2- 2 1/2 cups bread flour
  
• 1/2 C rye flour
  
• 2 T Dark baking cocoa 
  
• 1 T caraway seed
  
• 2 T olive oil
  
• 4 t sugar
  
• 2 t salt 
  
• kosher salt for sprinkling 
  

Before adding ingredients did you remember to reserve starter for the future?

To the sponge add 2C flour,rye flour, cocoa powder, caraway seed, olive oil, sugar and salt.  Knead with dough hook until a ball forms (called a boule).  This is a wet dough but if too wet add additional flour 1 heaping Tablespoon at a time until it forms a tight ball.   Very important that you touch and poke this dough.  Knead about 5 minutes with dough hook.  Even though wet it should have the feel of regular white or french style bread.  Do not over knead.

Oil your hand, take the dough and roll it into the middle several times until you have a smooth ball.  Place in a well oiled bowl.  Cover with plastic wrap.  Allow to rise in warm spot 2-3 hours until doubled in size.  

Remove and punch down the dough, knead a couple of times and start rolling folding into a tight smooth ball.  At this point in time you can do one of two things.  First is let it rise to bake now or allow it to sit refrigerated overnight to develop a stronger "sour" taste.  

Bake now.  Preheat oven with a pizza stone to 500F.  Place the newly formed boule on a piece of parchment paper cut to about 1" wider than the boule. Cover and allow to rise about 1 hour or until doubled in size.  When double slash top with a razor blade or cut with sharp scissors a series of gashes.  Brush dough with water and sprinkle on the kosher salt.

 Place the boule on its paper in the oven on the pizza stone.  Reduce heat to 400F and bake 60-75 minutes until golden brown and instant read thermometer reads 200F.

Bake Later:  Return the boule to the oiled bowl and place in refrigerator overnight.  Remove and give it a quick need then reform the boule by rolling itself into the middle until a tight smooth ball forms.  

Place the newly formed boule on a piece of parchment paper cut to about 1" wider than the boule. Cover and allow to rise about 1 hour or until doubled in size. When double slash top with a razor blade or cut with sharp scissors a series of gashes.  Brush dough with water and sprinkle on the salt of choice.

Preheat oven with a pizza stone to 500F.  Place the boule on its paper in the oven on the pizza stone.  Reduce heat to 400F and bake 60-75 minutes until golden brown and instant read thermometer reads 200F.