Peter Reinhart's Wild Rice and Onion Bread
P.R. new book 'artisan breads every day' just arrived and I have 3 lbs. of wild rice and plenty of organic dried onions. So what better reason to bake this bread. I added a little extra hydration for the dried onions and changed only one ingredient ..the salt I used is Italian sea salt and summer truffle. The aroma from this bread was intoxicating as was the flavor. I over proofed the batards but they baked up without deflating. I froze some extra wild rice so it will be ready for my next batch of maybe some rolls, they would be delicious with Thanksgiving dinner! The recipe was very easy to make and I retarded the bulk dough for a little more than 24hrs. though it will keep longer. Recipes like these that are bulk retarded make my wood fired oven baking so much easier. Timing bread and oven to ready at the same becomes so much easier. These batards were not baked in the wfo.