About This Recipe
This is a beautifully simple sourdough loaf with a long, slow fermentation that builds real depth of flavour. The extended cold proof gives it a bright tang and a crumb that's tender yet substantial — nothing like the flat, flavourless loaves you get at the grocery store.
Canadian home cooks love this recipe because it rewards patience. You'll end up with a loaf that has a crackly, blistered crust, a dark golden interior, and that unmistakable sourdough aroma that fills your kitchen.
Tips for the Best Sourdough Pumpernickel
Assurez-vous que votre levain est vraiment actif avant de mélanger — s'il ne passe pas le test de flottaison, votre pain ne lèvera pas correctement. La preuve froide est où se développe le goût acidulé, alors ne la sautez pas. Et gardez le couvercle du faitout pendant les 20 premières minutes pour piéger la vapeur.
What to Serve With It
Slice thick and serve with house-made butter, smoked salmon, or sharp cheddar. It pairs beautifully with a bowl of French onion soup or a simple salad dressed with olive oil and lemon. Toasted slices make an excellent base for avocado toast topped with everything bagel seasoning.
Storage & Reheating
Keep the loaf in a paper bag at room temperature for up to three days — this preserves the crust better than plastic. Slice only what you need each morning. For longer storage, wrap tightly and freeze for up to a month; toast straight from frozen for best results.
