Sourdough Pumpernickel
Sourdough
Dark, dense, and intensely flavoured pumpernickel made with sourdough starter, rye flour, and a long fermentation.
Prep Time
30 min
Proof Time
14h
Bake Time
50 min
Servings
10
Calories
165
Ingredients
- 500 g bread flour
- 350 g water (warm)
- 100 g active sourdough starter
- 10 g fine sea salt
Instructions
- 1
Autolyse
Mix flour and water. Cover and rest 30–60 minutes.
- 2
Add Starter & Salt
Add active starter and salt. Mix using the pinch-and-fold method until incorporated.
- 3
Bulk Ferment
Over 4–5 hours, perform 4–6 stretch-and-folds spaced 30–45 minutes apart.
- 4
Pre-Shape
Turn onto a floured surface. Shape into a loose round and bench rest 20 minutes.
- 5
Final Shape
Shape into a tight boule. Place seam-side up in a floured banneton.
- 6
Cold Proof
Cover and refrigerate 8–16 hours.
- 7
Score & Bake
Preheat Dutch oven to 500°F. Score dough. Bake covered 20 min, then 450°F uncovered 20–25 min.
Baker's Notes
“Your starter must be active and bubbly before you use it. Do the float test — if a spoonful floats in water, it's ready to leaven bread.”
— Baker Thomas Moreau
Nutrition Facts
165
cal
7g
Protein
5g
Fat
35g
Carbs
4g
Fiber
247mg
Sodium
Tips & Tricks
- •Your starter must be active and bubbly — do the float test.
- •The cold proof is where the tangy flavour develops — don't skip it.
- •Steam from the Dutch oven is essential for a crispy, blistered crust.
Reviews (4)
This is now our go-to bread recipe. The house smelled incredible while it was baking. My kids couldn't wait to tear into a warm slice.
Just like from the bakery! The crust is crispy and the crumb is soft. Bravo for this extraordinary recipe.
Easy to prepare and so delicious! Even my picky kids went for seconds. This bread has become a staple in our home.
Excellent recipe. I followed the instructions to the letter and the result was perfect. My wife loved it. The best homemade bread I've made.
Baker Thomas Moreau
Head Baker & Recipe Developer
Red Seal Certified Baker
