Now that I finally made the famous Phil's 100% Whole Wheat Desem bread I figured it was time to push the envelope and put my own twist on it. I love onions so I added some toasted onions and figured I would try to mix up the flour a bit by adding a small percentage of Quinoa and Barley flour. Both of these flours impart a nice nutty flavor to the dough along with the toasted wheat germ I also added. I also added some dehydrated onions since I ran out of the toasted onions and wanted to make sure I used enough in the recipe. Just for the hell of it I added some pistachio oil to make it even more nutty tasting.
I refreshed my whole wheat starter I built for the last bake of 100% Whole Wheat Desem bread and the next day away we went with mixing the final dough.
Please see Phil's original recipe for his formula for 100% Whole Wheat and his original procedures here http://www.thefreshloaf.com/node/27999/honest-bread-100-wholewheat-desem-bread-and-some-country-bread.
243 grams (refreshed) Desem Starter
650 grams Whole Wheat (KAF 100% Organic)
130 grams Quinoa Flour
119 grams Barley Flour
20 grams Roasted Wheat Germ
838 grams Water (90 degrees F.)
20 grams Sea Salt (or table salt)
11 grams Toasted Onions
4 grams Dehydrated Onions (I ran out of the toasted so used this instead)
11 grams Pistachio Oil (you can omit if desired or use any nut oil or olive oil)
Like the last bake I decided to change his procedures by using my Bosche Mixer as follows:
I mixed the flours and wheat germ together with all the water except for 50 grams and let them autolyes for 1 hour. I added the dried toasted onions to the remaining 50 grams of water. After an hour I added the levain and the water with onions, pistachio oil and salt and mixed on speed #1 for 1 minute and #2 for 4 minutes. I then did a stretch and fold, rested the dough uncovered for 10 minutes. I then did another stretch and fold, covered the dough and let it rest for 10 minutes. I did one more stretch and fold and put it in a lightly oiled bowl for 1.5 hours. I then put it in the fridge overnight.
The next day I let the dough sit out at room temperature for 1.5 hours. After 1.5 hours I formed it into loaves and put them in floured bannetons and let them rise covered for 2 hours. Score the loaves as desired and prepare your oven for baking with steam.
I then baked on my oven stone with steam at 450 degrees until both loaves were golden brown and reached an internal temperature of 200 - 210 degrees F.
The bread had a great nutty flavor and you can taste the barley and quinoa flours for sure along with the onions. The crumb was nice and moist and open with a nice dark medium hard crust.