The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Onion-Poppyseed SD

Susan's picture

Onion-Poppyseed SD


75g firm starter

210g water

25g ww or rye flour

275g high-gluten flour (if using bread flour or AP, adjust the water)

1/2 ounce dried onions (soaked in hot water for a couple of hours, then drained; use the water drained from the onions as part of the water in the dough)

3 tbsp poppy seeds

6g salt

Mix starter and water, add the rest and mix, wait 20 minutes, *fold in the bowl, wait 10 minutes (3 or 4 times from *), cover and refrigerate overnight.  Remove from fridge, flatten on lightly oiled counter, *envelope fold, cover with bowl, wait until dough relaxes, maybe 15 minutes (3 or 4 times from *), let rise until when snipped with scissors you see a holey network (thanks, Dan Lepard, for that hint).  BTW, the last two times the dough is folded, round it up well.  Turn the dough ball to create surface tension, let rest for 5 minutes to seal the bottom, then overturn into a banneton.  Let rise for ~3 hours at room temp.  Turn out onto parchment, slash, spray with water, load into 500F oven, cover, bake for 20 minutes, remove cover, lower heat to 460F and bake for 10 minutes.  Turn off oven and leave for 5 minutes.

If you'll notice, this recipe is basically the same as the Faux Deli Rye, I just twisted things a bit here and there.


SylviaH's picture

Susan, you are so creative with your recipes!  This is a lovely loaf of bread the crust and crumb look so good and nicely written! 


Shiao-Ping's picture

This is a very attractive sourdough.  I saw this post a long time ago and had just read it again and felt the same way.  I imagine the rehydrated onions (with the water in which the onions were soaked) would add a wonderful aroma to the sourdough.

I noticed you do a lot of foldings.  I guess when you don't actually knead your dough, the foldings act like kneading - or, some would say, the dough is doing its own kneading in between resting (a contradition in terms? No.).   Some would also say with the high gluten flour you used, the dough didn't need as many folds as you gave.  But I guess the folds served to even out the fermentation, and all round produced a better result than would otherwise.