Pumpernickel Boule

• μερίδες: 1 loaf
• χρόνος ενεργούς προετοιμασίας: 30 min
• συνολικός χρόνος: 4 hr 40 min

Υλικά

4 cups (480g) King Arthur Unbleached All-Purpose Flour

1 cup (96g) King Arthur Pumpernickel Flour*

3 tablespoons (21g) King Arthur Rye Bread Improver optional

2 tablespoons (11g) black cocoa for dark pumpernickel color

1 teaspoon King Arthur Deli Rye Flavor optional

2 1/4 teaspoons (14g) table salt

2 teaspoons instant yeast

1 3/4 cup + 2 tablespoons (425g) water lukewarm

Οδηγίες

Weigh your flour; or measure it by gently spooning it into a cup, then sweeping off any excess. Combine all of the ingredients and mix and knead — by hand, mixer, or bread machine — until the dough is elastic and slightly sticky., Let the dough rise in a lightly greased, covered bowl for 1 to 2 hours; it should become puffy., Transfer the dough to a lightly oiled surface. Gently deflate it, and shape it into a ball., Place the shaped loaf onto a lightly-greased or parchment-lined sheet pan or into a round lidded stoneware baker (our cloche is a good option here) and cover with the lid., Let the loaf rise for 60 to 90 minutes, until it's almost doubled in size., Preheat the oven to 425°F., Slash the loaf diagonally in several places., Bake the loaf for 35 to 45 minutes until it is crusty, and a digital thermometer inserted into the center reads 190°F to 200°F. If using a stoneware baker, remove the lid for the final 5 minutes of baking for a crusty top., Remove the bread from the oven, and transfer it to a rack to cool completely.