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).
- Ramborambo555's Blog
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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