Pumpernickle Bread

Graham's picture
Graham

The Dough

Ingredient Metric Imperial Baker's Percentage
Coarse Rye Flour 5000 grams 176.5 oz 100.00%
Salt 55 grams 1.94 oz 1.10%
Starter 1000 grams 35.3 oz 20.00%
Total Flour Weight:
5000 grams

Percentages are relative to flour weight (flour equals 100%) and every other ingredient is a percentage of this. Flour from the starter is not counted. This recipe was originally in grams and has been automatically converted to other measures.

Method: 

(30 April 2012 note: this recipe is still in production...bread is still proving, needs 20 hour bake, then 1 day minimum maturation)

 

 

 

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