Why does bakeries doing artisanal call their bread "rustique" and "peasanty"? If we take a true peasant bread from westfalen, ala pumpernickel, we'd have the ingredients of: rye, water, salt, carraway. No yeast, no sourdough, no wheat (a flour reserved for the wealthy).Call it what you want, it probably tastes great, but it isn't rustique or in any way peasantly.
>it doesn't apply to this one group so it is wrong for the rest of the world to use it even if it does apply to them
>>22223216Pumpernickel wasn't really what your average peasant ate day-to-day. The baking process is too labor and energy intensive for that. It's main use was as rations since it can be stored for a long time.
>>22223216Caraway seeds have no place in pumpernickel, you're thinking of Jewish "rye" bread which is 80--90% wheat.
>>22223229Finnish rye bread: rye, water, salt, sourdough out of rye. Common everyday bread.
The area around my hometown has been eating white-ish bread for over 3000 years of our recorded history now, with elites and the church getting the whitest flours and the rest getting browner stuff. But it was always from soft wheat with the exception of a lesser known variety of hard wheat grown nearby, a landrace version of durum called saragolla.Rye was for the barbarians.
>>22223216There's a town in Canada that was so poor that they could only afford to give visiting priest a tiny loaf of bread to eat. The priest started calling the community 'Pain Court', French for small bread. Doesn't get more peasant than that.
>>22223216>no sourdoughEvery rye bread contains sourdough. Also pumpernickel contains no caraway. Some add sugar beet treacle though.
>>22223231Nah, the caraway seed is the best part, most rye doesn't have enough.
>>22223216Go to some village in Europe where they're using centuries old sourdough and tell me peasants didn't use sourdough.
>>22223216there's no pumpernickel where I live
is this stuff legit? it's the only thing that seems to resemble real pumpernickel that you can get at the average US grocery store
>>22224062That looks grim.Bake your own.
>>22224075'umpernickel isn't baked, it's steamed
>>22223216get that pumper shit el outthe fuuck away from a rustic bread thread
>>22224062It's not really traditional but the same prepackaged shit you also get in Germany.
>>22224100pumpernickel isn't steamed. steamed food comes into direct contact with steam. pumpernickel is cooked with a lid. if I put a chicken in the oven with a lid on it I'm not steaming it.
>>22224062When there's any risk of snow in the southern US, people panic and rush to the grocery store to buy French toast ingredients. The bread aisle gets completely wiped out except for those pumpernickel loafs. The place looks like a war zone but the pumpernickel is untouched.
>>22224455Maybe they should add garlic powder to pumpernickel.
speaking of pumpernickel this shit is great with onion dip
>>22224062Protip: Toast a slice of this and then slather it with butter and Vegemite. It tastes like bacon.
>>22224075>>22224451I baked my own once. You DO need moisture in the oven even if the pan is covered because the proper and correct way to make pumpernickel is baking low and slow for 12-24 hours. The moisture is needed to keep it from drying the fuck out over the super long bake time, and the super long bake time is required for developing the deep dark brown color without having to adulterate it with things like molasses. Also you need to ferment the dough before you bake it too, not full on sourdough but enough to develop some more flavor, so it's like a 2 day process.
>>22224650yeah you put a water pan in a smoker when smoking brisket that doesn't mean the brisket is steamed
>>22224650Isn't the process for non sourdough to just scald it?
>>22224807>scaldHow could you scald a bread?
>>22224831qrd:rye flour, about half of your designated recipe, combine it with 100% of the water of your recipe. but make that water boiling hot. mix and let sit in a fridge or something for 24 hours. then after that mix everything else as usual.gives you a bit more of sweet taste, a different texture and stuff. is very nice.
>>22224847Yeah that's the "ferment" process I talked about. It's not full on sourdough but it's kind of like what you do to pizza dough, keep it in the fridge for 24 hours to kind of sour/sweeten a bit. It makes it more complex.
>>22224847That's not really scalding but soaking. You could also do it at room temperature but it takes longer. Without proper experience chances are also high that you fuck it up. I'd just use sourdough. Pumpernickel in general is extremely complicated to make. I recommend to look up recipes for Schwarzbrot before making pumpernickel. Even most housewifes will make shortcuts by using sourdough and yeast but also sugar beet treacle or malt extract as nobody is going to cook a bread for 24 h.
>>22223364>Every rye bread contains sourdoughwhat?
>>22225020Just look it up. Rye isn't bakeable without it.
>>22224062Mestemacher is legit. Pumpernickel should be kept in the fridge in an airtight container after opening the package.
>>22225266All bread should be refrigerated actually. And if you can't eat it all within 1-2 days you should freeze half of it. 3 day old frozen bread that's been thawed is greatly superior to 3 day old bread that's just sat on the counter.
>>22223216>if we take TRVE PEVSVNT bread from this one specific region it was made with one specific grain>therefore that is all the brokies ate for the entirety of agricultural societyalas
>>22225215retarded, or well informed and enjoying making incorrect posts as a sort of joke? i can go make a "rye bread" at 20 or 30% rye with instant yeast and be just fine without even thinking about acidifying, that will be the "american (jewish) deli rye" style. presumably what that poster has in mind, not the authentic nordic sludge bricks you're talking about. even at that, you can acidify directly without worrying about sourdough fermentation, just use some ACV or the like and go. sourdough is traditional for 100% rye breads, and it's a good idea generally, but>nothing that could be called "rye bread" is possible to make by any means other than sourdoughis a thoroughly Fucking Stupid claim
>>22225521>"rye bread" at 20 or 30% ryeThat's not rye but wheat bread with some rye. I'm talking about actual rye bread made with at least 51% rye.
>>22223216Pumpernickel is the horse feed of breads and bread itself is already horse food.
>>22225269I'm too europoor for a large freezer. I also buy this meme protein bread instead, because the cheap gluten makes it fluffy and soft.
>>22225266Pumpernickel is god tier bread, taste-wise, but I fucking hate it when it starts to crumble.
>>22225797That is fair, but you are autistic or at least intentionally misunderstanding/misrepresenting your claim for not realizing that when commoners refer to rye bread, they mean something like pic related which is probably somewhere 15-25%. In fact, there's not even any kind of legal requirement in the US for rye content (other than non-zero) in order for bread to be labeled as "rye" like these are. 1% rye 99% wheat is entirely possible.
>>22226719Not that guy but no. Only lardgolems look at white bread with a few rye corns in it and call it rye bread. That said, I prefer your "rye bread" over the real stuff. I'm with Pliny the Elder. He famously described rye as a disgusting trashgrain unsuitable for civilised peoples.
>>22224455I turn em into redneck monte cristos
>>22226728Yeah well Pliny also ate fish cum so I wouldn't go with his tastes on everything
>>22226728I said>commonersSo we're on the same page here. Note that 3/4 of the ones in my image also explicitly call it "Jewish". Rye is of course horrible and should be consigned to at best a supporting role in a multigrain formulation, but much like their canned rotten fish and other such traditional foods the nordics embrace it wholly.
