This recipe is only 25% pumpernickel, but it makes a rye sour that will introduce you to a concept that is addictive. The quality of rye sours is unlike any other sourdough in richness and flavor.
RYE SOUR
1 cup rye culture
1 1/2 cups coarse pumpernickel rye
1 cup unbleached all-purpose flour
1 1/2 cups water
Blend all the ingredients and machine mix/knead 5-6 minutes.
Proof 12 hours at room temperature (68-72 degrees).
PROCEDURE
Machine mix/knead for 15 minutes.
Proof 2-3 hours at room temperature.
When double in bulk, move to a floured board, shape into a ball with floured hands and transfer to lightly rye-floured willow basket, smooth side down.
Cover basket with plastic to prevent drying and proof at room temperature until dough rises to or slightly above basket rim.
Tip basket slightly and with fingers gently separate the top portions of the dough from the sides of the basket. Then tip the basket over to drop the dough on a greased baking sheet lightly floured with cornmeal.
Place baking sheet in a cool oven, set temperature at 375 degrees, start oven and bake for 70 minutes. Cool on a wire rack.
Happy baking!