Thought it was time I join the yellow mellow bandwagon, at least with one yellow add-in, with little flavor impact.
200g white starter (100% hydration)
400g flour 200g guisto's bakers choice 200g BRM spelt
11 hr RT ferment @ ~71F
1000g leavin (all of the above)
1240g cool water
2000g guisto's bakers choice
25g poppy seeds
175g finely minced red onions
45 min autolyse (flour water leavin and onions)
2 hours bulk with S/F every 30 min @ 73F
3 hour retard in the fridge @ 36F
Scaled, shaped and tranfered to proofing baskets.
19 hour cold ferment @ 36F
Baked for 30 minutes with steam (THANK YOU Sylvia) @ 465F lowered to 450 for around 15-20 minutes.
For steaming I used Sylvia's towel method with three loaf pans, producing a wondeful blistered crust.
Although well balanced, I think the flavor would have beinfited from twice as much onion and a few cloves of garlic along with 5-10% dark rye in the leavin.
I'm still working on/playing with different scoring, the simple single slashed loaf came out the best.