Poppy seed, turmeric, and onion loaf
Inspired by another recipe I found on here, I prepared these loaves by hand using a mixture of FWSY and Hammelman's method,
Here's the formula
| Ingredient | Quantity in Mix (g) | Quantity in Levain(g) | Total Quantity (g) | Baker's % |
| Bread Flour | 450 | 150 | 600 | 65.8 |
| WW | 250 | 0 | 250 | 27.4 |
| Rye | 25 | 37.5 | 62.5 | 6.8 |
| Total Flour | 725 | 187.5 | 912.5 | 100.0 |
| Water | 525 | 112.5 | 637.5 | 69.9 |
| Total Mass | 1250 | 300 | 1550 | |
| Sea Salt | 25 | 0 | 25 | 2.4 |
| Levain | 300 | 300 | 300 | 24.6 |
| Granulated Onion | 5 | |||
| Turmeric | 5 | |||
| Poppy Seed | 10 |
Starter was removed from the fridge then all but 30 grams was discarded
-This was fed 200 grams bread flour, 50 grams rye flour and 150 grams of water (60% hydration)
-the starter was allowed to ferment for 4 hours prior to addition to the Initial mix.
-Everything but the salt and the levain were mixed together and allowed to autolyze for 30 minutes
-salt and levain were folded in.
-After mixing the dough was folded six times over a span of 2 hours (every 15 minutes)
-Bulk ferment at R.T. (about 75 F) for 12 hours
-The dough was shaped and placed in proofing baskets seam side up and
-Cold ferment in the fridge for another 12 hours.
-The bread was scored and baked (at 475) in a hot dutch oven for 30 minutes with the lid on and 20 minutes with the lid off.
Crumb was great and I love the color, the bread had a wonderful flavor, tasted like an onion bagel with a strong sourdough tang (likely due to the stiff starter and long fermentation).
Comments
With the 24 hour total fermentation and the onions, it must taste amazing!! Love the crumb too!
Thanks! Its amazing with a little butter
why so much salt? In America, according to the food police, people eat 3 times more salt than they should and 80% of it comes from bread..... and that is with 2% salt not 2.4%. You need to tell folks that this bread is a salt bomb that could be dangerous for them if they are on a salt restricted diet.....
I like it except for the salt.
Happy baking
Higher salt content allows for a longer fermentation