Scallion and Sesame Bread
I was inspired by a loaf made by breadmakingbassplayer that sounded very good. I began by calculating a 75% hydration dough. With the water content from the scallions, and the addition of some sesame oil, I'm not sure how much higher than that it wound up. Parchment paper and rice flour are your friends in a case like this.
The levain was about 12% of the total weight of the dough. I bulk fermented the dough for three hours, probably too long at almost 80F, with a set of about 20 strokes in the bowl every hour. I proofed the loaf for about 45 minutes, as the kitchen was heating up from the oven.
Unmolded onto a piece of parchment covered with sifted rice flour. To form, lifted from the bottom four times, turning the loaf a quarter turn each time, sort of like a kaiser roll. I like the shape.
Baked covered for the first ten minutes.
The sesame oil adds even more richness to the sourdough. The scallions make the whole thing very onion-y. The crumb is soft but resilient. The crust is somewhat crumbly. Very full flavored and delicious. I had some as a tuna fish sandwich last night.
The crumb looked like this throughout. However, as the result of the forming motion on the rice flour-covered parchment, a small seam of uncooked flour turned up here and there, which is not attractive for photos.