Below is a formula I found from my files dating back to baking school. It’s taken me years to follow up on it. One thing, I didn’t understand why the pumpernickel didn’t have the percent of water in the final dough. I asked one of my former instructor and he suggested I adjust. Intuitive trials commenced. Below are shots of the first try. It tasted fine. There will be tweaking.

Pumpernickel bread

Starter:

Rye Flour          1540g

Water               2950g                            1/2 hr proof

Liquid starter   5770g               

Dough:

Salt                   230g

Yeast                180g

Caraway seed     10g

High gluten        3850g

Pumpernickel   2050g   

caramel color     200g