Devil's fart
Posted: Mon Sep 11, 2006 11:50 am
The request for a pumpernickel recipe got me to thinking about what exactly IS pumpernickel. Turns out it's not so clearly difined. Some say it's just highly flavored dark rye bread. According to the Wikepedia,
"Traditional German pumpernickel contains no coloring agents (such as molasses), instead relying on the Maillard reaction to produce the characteristic deep brown color, sweet dark chocolate coffee flavor, and earthy aroma. Loaves produced in this manner require 16 to 24 hours of baking in a low temperature (about 250°F or 120°C) steam-filled oven."
Anyone have any experience baking bread with this technique?
Also, one theory about the name says that it's based on the German "pumpen" or flatulence and Nickel from one of the various names for the devil.
Interesting.
And before you say anything, if I can't be a food geek here, then where?
"Traditional German pumpernickel contains no coloring agents (such as molasses), instead relying on the Maillard reaction to produce the characteristic deep brown color, sweet dark chocolate coffee flavor, and earthy aroma. Loaves produced in this manner require 16 to 24 hours of baking in a low temperature (about 250°F or 120°C) steam-filled oven."
Anyone have any experience baking bread with this technique?
Also, one theory about the name says that it's based on the German "pumpen" or flatulence and Nickel from one of the various names for the devil.
Interesting.
And before you say anything, if I can't be a food geek here, then where?