I recently got a new gadget for my KitchenAid (a BeaterBlade
, replaces the flat blade with a silicone-edged one that is supposed to scrape the bowl). Naturally, I had to try it out and so decided to make Egret's pumpernickel bread.
I followed Egret's recipe
exactly except that I could not find pumpernickel flour and used his recommended substitute of rye with oat bran (specifically, Hodgson Mill stone ground organic rye flour and their 100% oat bran hot cereal). I did not add any gluten nor do a crust wash.
The BeaterBlade works pretty well, but the bread was disappointing: tough, dense and chewy with poor crumb. There were clear strata in the final cut slices. :(
It did have good flavor and the rising dough smelled so good that I want to fix what went wrong. I certainly did not get a loaf looking anywhere near as nice as Fidel's gorgeous results
I'd like to make this work. I'm used to making pumpernickel with rye and cocoa, but this dough smelled great from the onion powder and fennel in the mix. The bread has no smoke flavor (I stabilized temp at 400ºF with a Guru for 45 minutes before putting the dough on) so I'm wondering what I gain from doing it on the Egg.
(1) maybe pumpernickel flour is really essential for this (where to buy?)
(2) use all rye instead of the 2/3 rye plus 1/3 oat bran option.
(3) use some other kind of oat bran
(4) need to adjust my punchdown/kneading technique somehow, especially with 2nd knead?
(5) need to borrow Egret's boa for baking to turn out right :ohmy: (I'm hoping it's not this one! :silly: )
Here's how it went down:
Initial dry ingredients (rye flour, oat bran, sugar, salt, cocoa, dried onion, instant coffee, carraway, fennel, yeast) mixed in bowl:
Initial mix with BeaterBlade incorporating warm water, oil, molasses and vinegar:
Switching to dough hook, then after three cups bread flour added:
After first 1 minute hand knead:
After first rise:
After second rise:
(I'm thinking something went wrong here-was hard to shape at this point)
Egg rigged with platesetter legs down, ceramic feet, and pizza plate, preheated to 400ºF, stabilized with Guru, and with parchment underneath dough for first 10 minutes of cook:
I thought it was done after 30 minutes, but when I removed it and cut a slice it was doughy and heavy, so I put it back for another 10 minutes.
The final results (poor texture, intriguing flavor nevertheless):
Oh, Gurus of Pumpernickel, what say ye?