[The fermented doughs (white and pumpernickle) right before punching and make up.]
This is one of those things / recipes I had always wanted to make but never found the time to actually do thinking it would be too complicated... but it actually wasn't that bad.
This is a Viennese bread called: "Zweifarbiges Kastenbrot" or Two-colored box bread or Twisted Box Bread.
The recipe comes from a very old cookbook published by: Gourmet circa 1959 called: Gourmet's Old Vienna Cookbook. (excellent book).
The white bread is excellent in texture and flavor unfortunatelly the pumpernickle bread recipe wasn't good at all. The recipe was not well proportionate and ended up needing more water and the final product didn't rise and was tough, too chewy and compact textured.
I plan to do another one in the near future and use my own pumpernickle recipe plus make it a bit more eye bewildering by twisting 3 ropes one white, one pumpernickle and one whole wheat.
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