Inspired by another recipe I found on here, I prepared these loaves by hand using a mixture of FWSY and Hammelman's method,
Here's the formula
|Ingredient||Quantity in Mix (g)||Quantity in Levain(g)||Total Quantity (g)||Baker's %|
|Total Mass||1250||300||1550|| |
|Granulated Onion||5|| || || |
|Turmeric||5|| || || |
|Poppy Seed||10|| || || |
Starter was removed from the fridge then all but 30 grams was discarded
-This was fed 200 grams bread flour, 50 grams rye flour and 150 grams of water (60% hydration)
-the starter was allowed to ferment for 4 hours prior to addition to the Initial mix.
-Everything but the salt and the levain were mixed together and allowed to autolyze for 30 minutes
-salt and levain were folded in.
-After mixing the dough was folded six times over a span of 2 hours (every 15 minutes)
-Bulk ferment at R.T. (about 75 F) for 12 hours
-The dough was shaped and placed in proofing baskets seam side up and
-Cold ferment in the fridge for another 12 hours.
-The bread was scored and baked (at 475) in a hot dutch oven for 30 minutes with the lid on and 20 minutes with the lid off.
Crumb was great and I love the color, the bread had a wonderful flavor, tasted like an onion bagel with a strong sourdough tang (likely due to the stiff starter and long fermentation).