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 95F, with 85% humidity.
  8. For the final step, bake it for 28 minutes at 425F the drop to 375F.