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