Holy oven spring, Batman! | The Fresh Loaf

Pumpernickel bread, made with a rye sourdough starter. The first rise and the rise after shaping were a little lackluster. I think the temperature in my house was a little too cool, and with 8 hours of rise time at the 78 degrees specified in the recipe, I really can't let it rise longer if I want a one day bread. I'll have to build myself a proofing box :) Anyway, here's what the loaves looked like sitting on my SuperPeel before popping into the oven. They've probaby grown about 25% since I put them on the sheet.

After about 5 minutes on my Fibrament, it looked like a bomb had exploded inside each loaf. I've never seen oven spring like this! They just kept growing. It was really amazing.

They smell unbelievable. I can't wait to tear into them tomorrow! -Joe

Those look awesome!!! My mouth is watering...; ) Would you share the recipe?

They're on my counter, taunting me. I keep touching them :) I love that about artisan breads: the cool shapes and textures. The recipe is from Bread Alone. Since it's copyrighted, the rules say I can share the ingredients, but not the exact text, so here goes (Floyd, feel free to edit this if it's inappropriate): Dark Pumpernickel with Raisins (I omitted the raisins) 2c raisins 1 1/2c spring water 2c rye sourdough starter 1c brewed espresso or strong coffee 1/2c rye flour 3 1/2c whole wheat flour 1/2c unsweetend cocoa powder 1c unsulphured molasses 1T fine sea salt (I used Kosher) 3-4c 20% bran wheat flour (I used straight bread flour, and I'm sure it was less than 3c. I didn't measure, just kept adding until it felt right) Basically, you mix the liquids and starter. Then add everything but the 20% bran flour. Knead, rise. Punch down, rise. Shape, rise. Bake one a stone at 375 for 90 minutes, or until a thumped loaf sounds hollow. I went until my instant-read thermometer read 205, about 85 minutes (thanksn Mr. Reinhart!). Any suggestions on what would caused the bread explosion I had? I mean, they look cool as all getout, but it would be nice to know what was behind it. I'm thinking I needed more warmth during the rises to exhaust the starter a little more. Those lil buggers were vigorous! -Joe

"They smell unbelievable. I can't wait to tear into them tomorrow!" Isn't this always the case! The warm burst in the oven caused an awakening, and 1 last feeding frenzy IMO. KP

Your directions say to mix the liquids and the starter, then add everything but the bran flour. So I take it that after those ingredients are mixed I start adding the flour?

Once all the ingredients are mixed, you add the 20% bran flour until the dough is how you want it. I went for a firm, but still quite sticky dough. It was delicious, by the way :) -Joe

I am sure it was awesome! That will be the recipe of the weekend next week!!

Finally, a pumpernickel loaf that isn't as dense as a black hole.

-Joe

I don't even like pumpernickel very much, but I gotta say, that is beautiful.