The Starter Jar's Best Sourdough Pumpernickel Bread: Authentic Dense Texture and Rich Flavor Made Easy

Step 1

In a large mixing bowl, gently whisk together The Starter Jar's active sourdough starter, warm water, molasses, and cocoa powder until well combined.

Step 2

Add the dark rye flour, bread flour, fine sea salt, and optional caraway seeds to the wet mixture.

Step 3

Mix with a sturdy spoon or your hands until no dry streaks of flour remain and a shaggy dough forms. Cover the bowl and let it rest for 30 minutes to an hour (autolyse), allowing the flours to fully hydrate.

Step 4

After autolyse, perform 2-3 sets of stretch and folds over a period of 60-90 minutes, with 30-minute rests in between, to develop gluten. Alternatively, gently knead the dough for 5-7 minutes until it starts to become cohesive.

Step 5

Cover the bowl and let the dough bulk ferment at room temperature (70-75°F / 21-24°C) for 8-12 hours, or until it has visibly increased in size by about 50-75%.

Step 6

Gently turn the dough out onto a lightly floured surface. Shape it into a tight round or oval loaf, applying minimal tension to avoid degassing too much.

Step 7

Place the shaped dough into a floured banneton or a bowl lined with a floured tea towel, seam-side up. Cover it and refrigerate for 12-24 hours for a slow, cold proof.

Step 8

Approximately one hour before baking, preheat your oven to 475°F (245°C) with a Dutch oven or baking stone inside.

Step 9

Carefully remove the hot Dutch oven. Invert the cold dough into it, score the top with a sharp razor or knife, and immediately cover. Bake for 30 minutes covered, then remove the lid and bake for another 25-30 minutes, or until the internal temperature reaches 200-210°F (93-99°C) and the crust is dark and rich.

Step 10

Transfer the baked pumpernickel bread to a wire rack and let it cool completely for at least 2-3 hours before slicing. This allows the internal structure to set and prevents a gummy crumb.