Let me state something here: bread #34 of the BBA Challenge is NOT a pumpernickel. Maybe it’s an American pumpernickel, but it has nothing, absolutely nothing to do with German pumpernickel. I was relieved about the baking result, though, because I can’t stand real pumpernickel.
If you want to see what real pumpernickel looks like just follow this link. Real pumpernickel is a really heavy, extremely dense rye bread with whole rye-berries inside and no crust. It has a REALLY long shelf-life. I’ve never seen a pumpernickel loaf in Germany, only pre-sliced bread in small packets. Anyway, after having told you now that the BBA pumpernickel doesn’t have any similarity with German pumpernickel (Reinhart kind of “admits” that in the pumpernickel introductory section) I’ll let you know how I baked this bread. There’s not really that much to say about it: 1st day rye starter, 2nd day final dough to which I added some bread crumbs of the Poilâne-style miche (oh, I know, the famous miche is used as bread crumbs for pumpernickel – what a sacrilege!). The dough was rising nicely, the scoring worked like a charm, the smell that came out of the oven was wonderful, the taste was, hmm, well, the hubby and 3 kiddos asked me to please not make it again. Okaaaaayyyyyy….. I didn’t think it was THAT bad. Definitely not my favorite bread, but not the worst either… A LOT better than REAL pumpernickel! 😉