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1. berrp (berrp@mastodon.xyz)'s status on Friday, 07-Oct-2022 23:19:09 UTC berrp

   in reply to

   • Conspiracy-addled GenX'er

   @Viking

   • Conspiracy-addled GenX'er (viking@noagendasocial.com)'s status on Friday, 07-Oct-2022 23:19:11 UTC Conspiracy-addled GenX'er

     in reply to

     Flavor is great.

     Good crumb, is kind of gooey inside, which is why the recommendation is to let pumpernickel rest for at least 24 hours.

     But end pieces and the one slice from farther in gets firm enough when toasted.

   • Conspiracy-addled GenX'er (viking@noagendasocial.com)'s status on Friday, 07-Oct-2022 23:19:12 UTC Conspiracy-addled GenX'er

     in reply to

     In addition to the closed pan, I wrapped everything in aluminum foil.

     Looking at about 16 hours at 250F/120C.

     I am hoping 3 is a charm, the first 2 times, it dried out.

   • Conspiracy-addled GenX'er (viking@noagendasocial.com)'s status on Friday, 07-Oct-2022 23:19:12 UTC Conspiracy-addled GenX'er

     in reply to

     Lost 430 grams of water out of 990 grams total.

     Previous iterations had about 2/3 of water lost, also starting with 85% baker's hydration before, this was 90%.

     Top is not that hard.

     Seems like a success!

   • Conspiracy-addled GenX'er (viking@noagendasocial.com)'s status on Friday, 07-Oct-2022 23:19:13 UTC Conspiracy-addled GenX'er

     Another attempt at authentic sourdough pumpernickel.

     http://brotgost.blogspot.com/2018/01/pumpernickel.html
     (click translate on top!)

     https://en.wikipedia.org/wiki/Pumpernickel

     This time, I have a Pullman bread loaf pan.