Hello to all,
I'm usually good with my notes, but...
Years ago, I made a few loaves of a German style black bread and now cannot find the details of the technique.
Here's what I recall of the process:
It used a rye sourdough starter, to which was added (nearly) 100% coarse rye, salt, and water. The dough was impossibly soft and sticky. The dough was coaxed into a loaf pan, and was smoothed out for proofing.
The baking was unlike anything else I had ever done.
The pan was put into a larger pan to which water had been added, and that water-jacketed arrangement went into a cool oven (something about 225F.) The whole arrangement "baked" at that temperature for something on the order of 20 hours. The instructions I had (at the time) warned that the "stuff" in the pan would, at this point, be liquified, or close to it. The "bread" then had to sit undisturbed for about 24 hours, so that it would set up into something firm.
Then, it having solidified, it was removed from the pan, and was cut into very thin slices. The taste was rather complex and very sweet, the texture super moist. The crumb was fine, and its color very dark brown...
That's everything I can recall, and I am writing now to ask if anyone here can provide further detail so that I can make this extraordinary bread again.
Sincere thanks for any help,
Lothar
Meanwhile, how about this one?
http://www.thefreshloaf.com/node/17254/horst-bandel039s-balck-pumpernickel
You wouldn't have to add the "extras."
This one bake like you remember....
https://spiceandmore.wordpress.com/2011/12/10/danish-inspired-100-rye-sourdough-bread-part-2/
Hi Mini,
I sincerely appreciate your assistance. You have given me a lot to work with.
All the best,
Lothar
Lothar,
I make this bread on occasion from Hammelman's "Bread" book Horst Bandel Black Pumpernickel pp221-4. It is by far the best tasting and most challenging bread I make.
I start with soaking Rye berries and then boiling them and leaving them overnight. I save some of my old sour Rye crumbed & toasted and start a soaker. Day 2 is build a leaven from Rye Meal, Water and my Starter. I grind some Rye Chops to add to the recipe later.
Hope this is all understandable. It is a complicated process but well worth it. I usually bake a double recipe and it yields enough bread to keep in the freezer (after cooling) to last me for months. It is really super with your favorite cheese.
Happy Baking,
Big Crusty
Google it. There is a wikipedia page for it.
OP Here with my thanks for all for the great tips,
Lothar