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Pumpernickel

Ingredients coarse grain sour

Coarse rye, medium ground 3.500 kg
Basic sour, dough yield 160 0.500 kg
Water (approx. 25° C) 3.200 l
Total weight 7.200 kg

Processing

Standing time: 16 – 18 hours

Ingredients soaked grain

Coarse rye, coarsely ground 3.000 kg
Water (approx. 50° C) 3.000 l
Total weight 6.000 kg

Processing

Swelling time: approx. 4 hours

Ingredients dough

Coarse grain sour 7.200 kg
Soaked grain 6.000 kg
Coarse rye, medium ground 3.500 kg
Pumpernickel, soaked (1:1) 2.000 kg
ROGGENA 0.200 kg
BACKEXTRAKT 0.200 kg
Salt 0.220 kg
Yeast 0.070 kg
Water, approx. 2.800 l
Total weight 22.190 kg

Processing

Mixing time: approx. 30 minutes slow, spiral mixer
Dough temperature: approx. 30° C
Bulk fermentation time: approx. 50 minutes
Scaling weight: 0.800 – 1.500 kg, depending on the size of the tin
Intermediate proof: none
Processing: in closed tins
Final proof: approx. 30 minutes
Baking temperature: deck oven: 150° C, dropping to 110° C
steam baking chamber: 110° C
Baking time: minimum 16 hours

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