Comments on: pumpernickel bread http://smittenkitchen.com/2006/10/the-last-of-the-loafing/ Sat, 11 Feb 2012 18:32:23 +0000 http://wordpress.org/?v=2.9.2 hourly 1 By: Rick Rasmussen http://smittenkitchen.com/2006/10/the-last-of-the-loafing/#comment-1338915 Rick Rasmussen Fri, 23 Dec 2011 04:11:27 +0000 http://smittenkitchen.com/2006/10/the-last-of-the-loafing#comment-1338915 Your work is a delight! I baked my second loaf of your Pumpernickel (w/raisins) recipe today with the following substitutions: Bread instead of all purpose flour; add 1/2 tsp ground ginger; increase cocoa to 1.5 TB; add 1.5 tsp. instant espresso; increase molasses to 3 TB. I found that cooking at 450 for 30 minutes brought the internal temp to 110-120, which was perfect. The result: I love your bread! Your work is a delight! I baked my second loaf of your Pumpernickel (w/raisins) recipe today with the following substitutions: Bread instead of all purpose flour; add 1/2 tsp ground ginger; increase cocoa to 1.5 TB; add 1.5 tsp. instant espresso; increase molasses to 3 TB. I found that cooking at 450 for 30 minutes brought the internal temp to 110-120, which was perfect.

The result: I love your bread!

]]> By: military electronics http://smittenkitchen.com/2006/10/the-last-of-the-loafing/#comment-1114203 military electronics Fri, 11 Nov 2011 01:55:30 +0000 http://smittenkitchen.com/2006/10/the-last-of-the-loafing#comment-1114203 One of my favorite posts. One of my favorite posts.

]]> By: Mike B http://smittenkitchen.com/2006/10/the-last-of-the-loafing/#comment-521426 Mike B Mon, 03 Jan 2011 19:03:47 +0000 http://smittenkitchen.com/2006/10/the-last-of-the-loafing#comment-521426 A New Year's Day success; the dough really came toghether nicely and the finished loaf's texture was good - dense but not heavy. Mine was <i> avec raisins </i> and, relying upon "hand spritzing" (flicking water into the inferno with my fingers) during the first quarter hour of baking, the loaf sported an acceptably crisp but not overdone crust. The loaf, upon close inspection, more resembled a giant mushroom than a sphere as the bottom seemed to form a "foot;" it might be that I need a bit more work on the final shaping for the oven - I dunno. A New Year’s Day success; the dough really came toghether nicely and the finished loaf’s texture was good – dense but not heavy. Mine was avec raisins and, relying upon “hand spritzing” (flicking water into the inferno with my fingers) during the first quarter hour of baking, the loaf sported an acceptably crisp but not overdone crust. The loaf, upon close inspection, more resembled a giant mushroom than a sphere as the bottom seemed to form a “foot;” it might be that I need a bit more work on the final shaping for the oven – I dunno.

]]> By: deb http://smittenkitchen.com/2006/10/the-last-of-the-loafing/#comment-401027 deb Thu, 24 Jun 2010 19:14:50 +0000 http://smittenkitchen.com/2006/10/the-last-of-the-loafing#comment-401027 Sorry, I've never used a bread maker before so I cannot say how to adapt it. Sorry, I’ve never used a bread maker before so I cannot say how to adapt it.

]]> By: Nicole http://smittenkitchen.com/2006/10/the-last-of-the-loafing/#comment-401005 Nicole Thu, 24 Jun 2010 17:27:57 +0000 http://smittenkitchen.com/2006/10/the-last-of-the-loafing#comment-401005 Hi Deb, Is this a bread that you could put in a bread maker? If so, which directions would differ? Hi Deb,

Is this a bread that you could put in a bread maker? If so, which directions would differ?

]]> By: Chris http://smittenkitchen.com/2006/10/the-last-of-the-loafing/#comment-355474 Chris Tue, 09 Mar 2010 20:42:57 +0000 http://smittenkitchen.com/2006/10/the-last-of-the-loafing#comment-355474 My problem...scoop and shake. I now have a scale. My problem…scoop and shake. I now have a scale.

]]> By: Chris http://smittenkitchen.com/2006/10/the-last-of-the-loafing/#comment-355224 Chris Tue, 09 Mar 2010 01:32:49 +0000 http://smittenkitchen.com/2006/10/the-last-of-the-loafing#comment-355224 I haven't tried the black bread yet. I'm working my way their though. Thanks for the tips. I haven’t tried the black bread yet. I’m working my way their though. Thanks for the tips.

]]> By: deb http://smittenkitchen.com/2006/10/the-last-of-the-loafing/#comment-355209 deb Tue, 09 Mar 2010 00:43:43 +0000 http://smittenkitchen.com/2006/10/the-last-of-the-loafing#comment-355209 Chris -- Too much flour could make it tough. It's hard to feel comfortable with sticky doughs but if you can keep a hold on the mass, the stickier doughs do make more moist breads. Good luck. And oh, have you checked out the <a href="http://smittenkitchen.com/2009/04/black-bread/" rel="nofollow">Black Bread</a>? A tooon of ingredients but a very intense, flavorful and ridiculously delicious pumpernickel. Easily my favorite bread. Chris — Too much flour could make it tough. It’s hard to feel comfortable with sticky doughs but if you can keep a hold on the mass, the stickier doughs do make more moist breads. Good luck. And oh, have you checked out the Black Bread? A tooon of ingredients but a very intense, flavorful and ridiculously delicious pumpernickel. Easily my favorite bread.

]]> By: Chris http://smittenkitchen.com/2006/10/the-last-of-the-loafing/#comment-355198 Chris Tue, 09 Mar 2010 00:05:10 +0000 http://smittenkitchen.com/2006/10/the-last-of-the-loafing#comment-355198 Could be. My house runs about 68 but I'm heating my mixing bowl with warm water and keeping the bowl in water while the yeast proofs. I'm letting the bread rise in the oven with the light on. Maybe too much flour? Maybe my dough isn't sticky enough. Could be. My house runs about 68 but I’m heating my mixing bowl with warm water and keeping the bowl in water while the yeast proofs. I’m letting the bread rise in the oven with the light on. Maybe too much flour? Maybe my dough isn’t sticky enough.

]]> By: deb http://smittenkitchen.com/2006/10/the-last-of-the-loafing/#comment-355160 deb Mon, 08 Mar 2010 21:57:40 +0000 http://smittenkitchen.com/2006/10/the-last-of-the-loafing#comment-355160 It might be a yeast issue or it might be that the loaves needed to rise longer. Sometimes -- especially in a cooler kitchen, house or season -- breads can take longer than they did when tested in, say, an overly warm restaurant kitchen. Maybe a little more "poofing" time will help next time? It might be a yeast issue or it might be that the loaves needed to rise longer. Sometimes — especially in a cooler kitchen, house or season — breads can take longer than they did when tested in, say, an overly warm restaurant kitchen. Maybe a little more “poofing” time will help next time?

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