"Double-fermented pumpernickel" from Tartine Book No3
Recipe is from Tartine Book No 3 (p194) with small changes.
Cracked grains:
- 125g cracked rye kernels
- 250g water
- teaspoon of starter.
Combine everything and let sit overnight. The next morning, drain the excess liquid and weight the soaked berries. It should be approx. 250g.
Main dough (500g flour):
- 250g bread flour (50%)
- 250g high extraction wheat flour (I used half bread flour and half whole wheat) (50%)
- 375g water (original recipe calls for 85%) (75%)
- 250g soaked cracked rye berries (50%)
- 100g levain (20%)
- 10g salt (2%)
- 25g blackstrap molasses (5%)
- optional: 7% wheat bran (I omitted since I didn't have any)
Instructions:
- autolyse: water, molasses, flour.
- Mix the levain and let rest 30min.
- Add salt and mix to develop gluten. Once the dough feels strong, Incorporate the soaked grains.
- 2 or 3 sets of stretch and fold.
- Bulk ferment until +50% increase in volume.
- Pre shape and bench rest.
- Shaped using Caddy clasp technique.
- 8h cold proof in a rattan banneton.
- Open baked with oven pre heated at 450F, oven off once loaf has been loaded. Turn oven back on to 450F after 20min. Continue baking for 30min. Be careful: the crust darkens really fast necause of sugar from molasses.