Sourdough Pumpernickel Bread

Sourdough Pumpernickel Bread ingredients

• 100 g Active Sourdough Starter
• 250 g Dark Rye Flour
• 150 g Bread Flour
• 300 ml Warm Water (90-95°F)
• 2 tbsp Blackstrap Molasses
• 1 tbsp Cocoa Powder (unsweetened)
• 2 tsp Salt
• 1 tbsp Caraway Seeds
• as needed Cornmeal or Rice Flour

How to make Sourdough Pumpernickel Bread

1. **Prepare the Dough**: In a large mixing bowl, combine 100g active sourdough starter, 250g dark rye flour, 150g bread flour, 300ml warm water, 2 tablespoons blackstrap molasses, 1 tablespoon unsweetened cocoa powder (if using for deeper color), and 2 teaspoons salt. If using, incorporate 1 tablespoon of caraway seeds for traditional flavor.
2. Mix thoroughly with a sturdy spoon or your hands until all ingredients are well combined and no dry pockets of flour remain. The dough will be very sticky, dense, and will not feel as elastic as a pure wheat dough.
3. Cover the bowl with plastic wrap or a damp towel and let it bulk ferment at room temperature (around 70-75°F) for 8-12 hours. The dough should show some subtle signs of activity, such as a slight increase in volume and a few bubbles on the surface, though it will not double in size like a typical wheat dough.
4. **Shape the Loaf**: Lightly flour your work surface with bread flour or rye flour. Gently turn the fermented dough out onto the surface. Using floured hands, carefully shape the dough into a tight round or oval loaf, using gentle tension to create a relatively smooth surface.
5. Generously dust a proofing basket (banneton) or a bowl lined with a well-floured towel with cornmeal or rice flour to prevent sticking. Carefully transfer the shaped dough into the prepared banneton, placing it seam-side up.
6. Cover the banneton with plastic wrap or a shower cap and proof in the refrigerator for 2-4 hours. This brief cold proof helps firm up the dough, making it easier to score and handle before baking, and further develops flavor.
7. **Bake the Bread**: Preheat your oven to 450°F (230°C) with a Dutch oven or heavy lidded baking pot inside for at least 30 minutes. This ensures the pot is piping hot, which helps create a great crust and initial oven spring. Carefully remove the hot Dutch oven from the oven using oven mitts.
8. Invert the proofed dough directly into the hot Dutch oven. Score the top of the loaf with a sharp knife or bread lame in a desired pattern, about 1/2 inch deep. Immediately cover with the lid and return the Dutch oven to the preheated oven.
9. Bake with the lid on for 30 minutes. After this time, reduce the oven temperature to 400°F (200°C), carefully remove the lid, and continue baking for another 30-45 minutes, or until the internal temperature of the bread reaches 200-210°F (93-99°C) and the crust is dark, firm, and thoroughly baked.
10. Carefully remove the bread from the Dutch oven and transfer it to a wire rack to cool completely for at least 2-3 hours before slicing. Pumpernickel bread greatly benefits from a long cooling period to allow its unique flavors and dense texture to fully develop and settle.

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