Adapted Brinna's Pugliese Bread from "The Bread Bible" by Rose Levy Beranbaum (who credits it to Brinna Sands of King Arthur Flour) to baker's % for use with two dutch ovens per some of the techniques from Ken Foley's book, "Flour, Water, Yeast, Salt." The original recipe calls for kneading the dough in an electric mixer, and I've maintained that portion; this is not a no-knead bread.
Once the final mixing is done, I did add a couple of folds in the first hour of the bulk fermentation. Because of the large kernels of pumpernickel in this dough, I recommend handling it very gently when it comes to dividing and shaping the loaves, so that the pumpernickel doesn't slice the gluten sheets that will give the bread its loft.
Tools required: a stand (Kitchen Aid) mixer, bannetons for the final rise, a lame or sharp razor or knife for scoring the bread, and two 4qt. or slightly larger dutch ovens for baking. —Rebecca Zicarelli