The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

roasted onions

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dabrownman

The last two bakes were a lower and then a higher percentage of whole grains  and more complex that this one at 48% whole grains.   We also used the KA mixer on speed 3 to knead the dough for 8 minutes instead of using French slap and folds and we baked the bread in a DO instead of on a stone with steam.

 

The rye sour and YW combo levain consisted of dark whole rye and water that was built over 10 hours with (2) 1 hour stages and one of 8 hours. After the levain had doubled we refrigerated it for 12 hours and then let it come to room temperature the next day for 2 hours as we autolysed the flours.

  

The AP, spelt, whole wheat, rye, potato flakes, oat flour ground flax seeds, baked potato, malts and Toady Tom’s Toasted Tidbits were autolysed with the Baltika #6 Porter and home made red wine vinegar for 2 hours before combining with the salt and the levain in the KA for kneading.

  

The dough was rested for 20 minutes and then 4 sets of S&F’s were done on 20 minute intervals.  The caraway and coriander seeds along with a new ingredient; caraway leaves and roasted re=hydrated onions were incorporated on the 3rd set.

 

The rye, spelt and ww sprout chits were incorporated on the 4th set.  Don’t forget to start your ww sprouts 48 hours ahead and the rye and spelt seeds 24 hours ahead to make sure they all chit together and are ready when needed.  Also take the 1 T of dried onions and roast them for a couple of minutes at 350 F to get them dark, not burned like I did the first time,  and then re-hydrate them in 3 T of water 4 hours ahead of time.

 

After the 4th set of S&f’S the dough was allowed to develop and ferment for 1 hour before being pre shaped and shaped into a boule and placed into a rice floured basket inside a trash can liner where it was allowed to ferment for another hour before being retarded for 8 hours in the fridge.

 

The dough was then allowed to come to room temperature and ferment and develop some more on the counter the next day for 6 hours since the temperature in the kitchen is only 67 F. 

 

The oven was preheated to 450 F.  The basket was upended into the cold DO, poorly scored (can’t seem to ever do it right in a DO), and placed into the hot oven that was immediately turned down to 425 F where the bread steamed itself for 25minutes.  Then the lid was removed and the bread baked for another 20 minutes.

  

10 minutes after the lid came off the bread was removed from the DO and continued to bake directly on the oven rack.  The bread was also rotated 180 degrees every 5 minutes until it reached 205 F on the inside.  The bread was allowed to crisp on the oven rack for 10 minutes with the oven off and door ajar before being moved to the cooling rack.  It sure smells tasty.

 

The crumb came out open and moist with a great chew due to the sprouts.  The taste was very good.  Instead of the dominate onion taste like last time, we had a caraway flavor that came through due to the caraway leaves and not the caraway seeds.  This is what Americans would call rye bread even though rye only makes up about 27% of the flours used in the bread.  We really like the way this bread tastes.  It is complex and earthy.  The combination of whole rye being twice as much as whole spelt and WW and the whole grains making up 50% of the flours is one we like very much.  The YW and SD levain combination also helps to lighten the crumb and open it up thanks to the YW while still getting a SD taste to come through too.

Formula

Mixed Starter

Build 1

Build 2

 Build 3

Total

%

SD Starter

10

0

0

10

1.75%

Yeast Water

0

60

0

60

13.73%

Dark Rye

30

60

40

130

29.75%

Water

30

0

40

70

16.02%

Total Starter

70

120

80

270

61.78%

 

 

 

 

 

 

Starter

 

 

 

 

 

Hydration

100.00%

 

 

 

 

Levain % of Total

23.62%

 

 

 

 

 

 

 

 

 

 

Dough Flour

 

%

 

 

 

Spelt

42

9.61%

 

 

 

WW

42

9.61%

 

 

 

Dark Rye

34

7.78%

 

 

 

Toady Tom's Toasted Tidbits

10

2.29%

 

 

 

Red Malt

2

0.46%

 

 

 

White Malt

2

0.46%

 

 

 

Potato Flakes

10

2.29%

 

 

 

Ground Flax Seed

10

2.29%

 

 

 

Oat Flour

10

2.29%

 

 

 

AP

275

62.93%

 

 

 

Dough Flour

437

100.00%

 

 

 

Salt

9

2.06%

1.67% total weight of flour

Baltika Porter

290

66.36%

 

 

 

Dough Hydration

66.36%

 

 

 

 

 

 

 

 

 

 

Total Flour

572

 

 

 

 

Porter 290 & Water

425

 

 

 

 

Total Dough Hydration

74.30%

 

 

 

 

 

 

 

 

 

 

Hydration w/ Adds

76.92%

 

 

 

 

Total Weight

1,193

 

 

 

 

 

 

 

 

 

 

Whole Grains

48.43%

 

 

 

 

 

 

 

 

 

 

Sprouts

 

%

 

 

 

WW

15

3.43%

 

 

 

Rye

30

6.86%

 

 

 

Spelt

15

3.43%

 

 

 

Total Sprouts

60

13.73%

 

 

 

 

 

 

 

 

 

Add - Ins

 

%

 

 

 

Barley Malt

10

2.29%

 

 

 

Caraway and Coriander

12

2.75%

 

 

 

Total

32

7.32%

 

 

 

 

 

 

 

 

 

1 tsp Dried Minced Onion - Baked

 

 

 

 

Brown @ 350 F, Re-hydrated & Drained

 

 

 

 

 

 

 

 

 

 

1/2 tsp Caraway Leaves

 

 

 

 

 

 

 

 

 

 

 

50g of Baked Potato with Skin - included in weights

 

 

 

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