Elli's Sourdough Onion Ficelle
I'm wondering if anyone here has tried to approximate the sourdough ficelle baked by Eli's in New York. I'm not sure it's ever been one of their more popular breads but since I was a little kid growing up blocks from Zabar's where Eli first sold his bread I've just loved these. There were several variations over the years but finally it settled down to plain, onion, and salt. I've never cared for the salt. The onion variety is out of this world. Very, very sour, like a San Francisco sourdough. 100% white flour, I think. A very long, curiously flexible -- springy really -- very skinny bread with a surprisingly thick crust. They don't keep long.
Having come to recognize my own limitations with very wet doughs after a few months of trying to get a Rubaud-like dough to make miches and boules that don't flatten, I am thinking I will try this style of bread as a little break. Anyone want to give me some pointers to get me started?
One way or the other I will report back if I get any good results!