Pumpernickel Batard

Ingredients

In Baker’s Percent: (%)

• Bread Flour – 80%
• Pumpernickel Flour – 20 %
• Salt – 2%
• Dry Yeast – 1%
• Canola Oil – 2%
• Gluten – 2%
• S500 Green – 1%
• Soft grain Amber – 20%
• Water – 62%

Method

1. Mix spirally, 5 minutes for the first speed the 5 minutes for the second speed.
2. The dough temperature should 75 – 78.
3. Set aside for bulk fermentation for 10 minutes.
4. The scale is about 18 oz.
5. Intermediate proof in 10 minutes.
6. The make is a batard.
7. For the final fermentation, leave for overnight, one hour at a room temperature, the 90 minutes proofer at 95°F, with 85% humidity.
8. For the final step, bake it for 28 minutes at 425°F the drop to 375°F.