The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

4Lb Onion Rye

ehanner's picture
ehanner

4Lb Onion Rye

4 Pound Onion Rye
4 Pound Onion Rye

The image doesn't give the scale of this loaf justice. This was the last batch I baked today and I wanted to make a statement. I mixed 8 Pounds of Sour Rye starting with 1000 grams of rye sour that had 5% WW included. I stayed with the rye percentage of my usual loaf. Staying with my theme of onion rye breads with various seed combinations, onion and garlic chips. I made 2 2lb loaves in bannetons and one 4Lb loaf free form. Managing the slack dough from counter to pan was a trick let me tell you. Once it's down on the parchment, that's it, you don't get a second chance to adjust it.

This might be a little dark for some people but I'm shooting for a crispy crunchy hearty loaf that's loaded with after taste. I haven't cut into it yet but it smells really good.

I also baked 2 loaves of SD with Onions today similarly topped with abundant seeds and what not. That was just my daily bread with the dough made up with onion water and a handful of re hydrated onions in the dough. My daughter who says she doesn't like onions is drooling over her 3rd piece. Here's a close up.
SD-Onion close
SD-Onion close

So it was a fun day of baking. That re hydrated onion trick I learned from Norm is a real winner!
Thanks Norm !

Eric 

Comments

Stephanie Brim's picture
Stephanie Brim

Put something next to it so that we can get a sense of the scale.  I just can't imagine.

ehanner's picture
ehanner

onion rye scale
onion rye scale

This may help! Hehe

Eric 

Paddyscake's picture
Paddyscake

You are too funny!  How long did that baby take to bake? That's a lot of bread..having a party ?

PS:  My husband is still laughing!!

Betty

ehanner's picture
ehanner

And he is always whining about how a loaf only lasts one meal. This should slow them down some.

Eric 

Eli's picture
Eli

In a beautiful, gorgeous boat anchor way!!! It is a beauty and with that presence you may have to name her!

Eric, both look great and the onions on that SD are making my mouth water. Was the SD made with Rye or WW?

Eli

Just saw the scale with Lady Lib...too funny!!!!

ehanner's picture
ehanner

The SD was just 5% rye for flavor, otherwise AP flour. My usual 500G preferment.

Eric 

ehanner's picture
ehanner

Thanks Eli,

The starter came from my white starter that gets fed 85% AP: 10% Rye: 5% WW.

Thanks for your kind words. I may be done with onions for a few days.

Eric 

dmsnyder's picture
dmsnyder

Hi, Eric.

You are having too much fun! Getting a bit goofy.

BTW, that lady in picture appears to have a cutting board in one hand and a toaster in the other.


David

ehanner's picture
ehanner

Yes David, Goofy would be one word to describe my sense of humor. I'm always looking to find a way to raise the smile factor. How boring would a proper scale be anyway? Some things are better left in speculation, don't you think?

Eric 

audra36274's picture
audra36274

And Eric this whole thread is too funny! If ole' Lady Liberty says "give me your tired, your Hungry...." well we have a rye for you!!! I have been snickering ever since you started this! I was watching TV with my family and thought about it again and started laughing- they thought I was loosing it! Mini Oven is also a quick sense of humor, maybe she'll chime in! 

                                                            Audra

LindyD's picture
LindyD

Eric, I don't like onions either but your bread looks wonderful - especially that beautful dark crust.

The TFL needs a teleport function for distributing samples!