temperature, or steamed, and for a very long time: 16 to 24 hours The loaf develops only a thin crust, and turns a dark chocolate-brown and takes on a rich flavor thanks to the long cooking time and high concentration of free sugars and amino acids, which undergo browning reactions Because the abundant starch-digesting enzymes are active for a long time during the slow baking, pumpernickel may end up very sweet, with a sugar content of 20% Food Words: Pumpernickel, Bagel, Pretzel, Brioche, Panettone, Pandoro Three of these bread names are German in origin, three from Romance languages Pumpernickel comes from Westphalian dialect words for the devil (St Nick) and for “fart”: this is a high-fiber bread Bagel comes via Yiddish from a German root meaning “ring,” and pretzel directly from a German word of Latin origin meaning “little bracelet,” so both are named for their shape Brioche is French, its root apparently broyer, meaning to grind or knead It first appears in the 15th century to name breads enriched with butter but not yet with eggs Panettone and pandoro are 19th-century Italian coinages meaning “grand bread” and “golden bread.” The distinctive, complex flavor of rye bread comes largely from the grain itself, which has mushroom, potato, and green notes (from octenone, methional, nonenal) The traditional sourdough fermentation adds malty, vanilla, fried, buttery, sweaty, and vinegar notes Sweet and Rich Breads: Brioche, Panettone, Pandoro Bread doughs that contain substantial amounts of fat and/or sugar pose special challenges to the baker Both fat and sugar slow gluten development and weaken it, sugar because it binds up water molecules and ... which has mushroom, potato, and green notes (from octenone, methional, nonenal) The traditional sourdough fermentation adds malty, vanilla, fried, buttery, sweaty, and vinegar notes Sweet and Rich Breads: Brioche, Panettone,... Sweet and Rich Breads: Brioche, Panettone, Pandoro Bread doughs that contain substantial amounts of fat and/ or sugar pose special challenges to the baker Both fat and sugar slow gluten development and weaken it, sugar because it binds up water molecules and. .. with eggs Panettone and pandoro are 19th-century Italian coinages meaning “grand bread” and “golden bread.” The distinctive, complex flavor of rye bread comes largely from the grain itself, which has mushroom, potato, and green notes