Made this today and love it. Used malt extract in place of molasses. Very light and soft crumb, mopped up the lamb shank stew juices beautifully. Thanks!
I want to make this bread for my husband who is on a low salt diet. But when I started to do the math, 167 mg per slice, 28 slices, approx4700 mg. You start with 10,000 mg of salt. Am I missing something?
excellent bread recipe. I rested the sponge overnight. The bread stays soft with an excellent texture. I will make this recipe often and share with friends
Coming off of a bad experience with carob powder and espresso, I was very happy that this recipe turned out so tasty. I would definitely recommend this to other bakers. For the flour, I used all rye flour except for 1 C. of bleached all-purpose flour.
This is very good pumpernickel bread but not as light as I had hoped. The flavor is wonderful and loved it with corned beef and swiss. I had never used the stretch and fold method before so that was fun to try.
This is a GREAT recipe! My starter must have been wetter than yours as I found myself kneading in more and more bread flour. I use the KAF sourdough starter and have turned one batch into rye. I used 1/2 cup rye flour along with the bread flour; I used the KAF pumpernickel instead of whole wheat and added 1/2 cup raisins and 2 T caraway seeds. (Those of us who have made bread for years can't leave well enough alone can we?) I couldn't believe how well the dough raised! Have never read about your method of rising for 40 minutes then stretching and folding, but I followed those directions and it works very well - am interested in the reasoning behind this ---
I turned my oven down halfway through as it was going too quickly, but that's a small adjustment. Took notes all the way through and can't wait to make it again!! Thank you.