Comments on: Pumpernickel Bread

By: Daniel

Daniel — Sat, 20 Mar 2010 19:48:21 +0000

The pumpernickel bread looks like mine, but yours was baked in a loaf pan, no? Which would mean that I think the bread looks fantastic. This version of pumpernickel is closer to the variations sold in Germany, by the way.

I actually loved this one, especially because my bread crumbs were from another bread and I didn’t crush them all the way through. The bread was dense and flavorful but not sour, or, at least I don’t remember it being sour.

By: Janice

Janice — Thu, 18 Mar 2010 15:44:31 +0000

Danielle, have you made the PR hearth bread yet? Would love to trade notes on it.

Cindy, that’s too funny! We’ve learned so much, and yet so much about bread baking remains a mystery.

Oggi, your breads are looking so amazing these days!

By: Oggi

Oggi — Wed, 17 Mar 2010 22:14:04 +0000

Sorry about the pumpernickel. The hearth bread looks fantastic!

By: Cindy

Cindy — Wed, 17 Mar 2010 15:49:04 +0000

Wow, I had the opposite experience with my pumpernickel bread. Mine was too light and fluffy and not dense enough for my taste. Perhaps if we mated your dense bread with my fluffy one we might get a hybrid we’d both love!
P.S. I’m jealous of your carb coma experience with PR!

By: Danielle

Danielle — Tue, 16 Mar 2010 19:11:39 +0000

It was so nice to finally meet you so thanks again for letting me know about the class Sorry to hear about how the bread turned out, but the white loaf in your second picture looks pretty darned good!