Durum Semolina Roasted Onions Sourdough
This is the second bread I made for Rosh Hashana to bring to my Cousin's house for dinner. The other loaf was hearty multi-grain with Farro and Toasted Lager so I wanted to make something a little lighter for this loaf. I used some Durum Semolina, Italian Style 00 flour, whole grain Spelt flour and roasted onions and greek yogurt. I wanted to use the yogurt to try to make the crumb more delicate along with the 00 Italian style flour.
I used a scissor to make the prickly long loaf which is similar to something I saw on a video on Youtube. Overall the bread came out nice and light but not quite as moist as I would have thought. Next time maybe the hydration needs to be increased a bit.
227 grams AP Flour
71 grams AP Seed Starter
151 grams Water at Room Temperature (80-90 degrees F.)
Mix ingredients in a bowl until thoroughly combined. Cover the bowl and let it sit at room temperature for around 8 hours. The starter should almost double when ready to proceed. You can either mix in final dough or put in refrigerator for at most 1 day before using. If your kitchen is warmer than mine which is usually about 70-72 degrees with my air-conditioning you can proceed sooner.
Main Dough Ingredients
425 grams Refreshed AP Starter (65% hydration) from above
300 grams Durum Semolina Flour
100 grams Spelt Flour (Bob's Red Mill brand)
100 grams Italian 00 Flour (KAF)
65 grams Bread Flour (KAF)
95 grams Roasted Onions
70 grams Greek Style Plain Yogurt
20 grams Olive Oil
18 grams Sea Salt or Table Salt
397 grams Heavy Cream (Room temperature)
792 grams Total Flour
548 grams Total Liquid
Saute 1/2 or about 100 grams of a sweet onion in olive oil. I cut the onion into rounds and cooked at medium low until starting to brown and sweating its liquids. Let cool in a bowl until ready to add to dough. Make sure it is cooled off and not hot.
Mix the flours with the heavy cream (leave out about 50 grams for later) and yogurt in your mixer or by hand for 1 minute. Let it rest covered in your bowl for 20 minutes. Next cut the starter into small pieces and put in bowl and also add oil, salt and the rest of the heavy cream. Mix for 1 minute to incorporate all the ingredients. Let the dough autolyse for 20 minutes to an hour in your bowl and make sure to cover it. Next add in the salt, and the soaker and mix on speed #1 for 2 minutes or by hand and on speed #2 for 2 minutes. Now add the onions in and mix on speed #1 for 1 minute until the onions are incorporated. The dough should have come together in a ball and be tacky but not too sticky.
Next take the dough out of the bowl and place it on your work surface. Do a stretch and fold and rest the dough uncovered for 10 minutes. After the rest do another stretch and fold and cover the dough and let it rest for 10 minutes. Do one more stretch and fold and put the dough into a lightly oiled bowl and let it sit at room temperature covered for 2 hours. After 2 hours you can put the dough into the refrigerator for 24 hours or up to 2 days before baking. Feel free to do some additional S & F's if you feel it is necessary. I baked the bread about 24 hours later.
The next day (or when ready to bake) let the dough sit out at room temperature for 1.5 - 2 hours.
Next, form the dough into your desired shape and put them in floured bannetons, bowls or on a baking sheet and let them rise covered for 2 hours or until they pass the poke test. I made one in a circle shape and another in a prickly shaped crescent shape.
Score the loaves as desired and prepare your oven for baking with steam.
Set your oven for 500 degrees F. at least 30 minutes before ready to bake. When ready to bake place the loaves into your on your oven stone with steam and lower the temperature immediately to 450 degrees. When both loaves are golden brown and reached an internal temperature of 200 degrees F. you can remove them from the oven.
Let the loaves cool down for at least an 6 hours or so before eating as desired.
Please be sure to visit my other website at www.mookielovesbread.wordpress.com for all of my posts.