The Fresh Loaf

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36Hr Onion and light rye sour

CeciC's picture

36Hr Onion and light rye sour

Total Weight2110       
Weight per Serving2110       
Total Flour 1030      
Total Water 990      
Total Hydration 96.12%      
Multi-grain % 26.70%      
 Build 1Build 2Build 3SoakerFinal DoughAdd-InTotal 
White Starter (100%)20     20 
Wholewheat Starter20     20 
Rye Starter      0 
Yeast Water Levain (100%)      0 
Flour      0 
Bread Flour 65  550 615 
Low Protein Cake Flour    120 120 
AP Flour      0 
Wholemeal Flour      0 
Wholewheat Flour 65  130 195 
Rye Flour    80 80 
Barley Flour      0 
Iced Cold Water      0 
Milk      0 
Dark Ale      0 
Yeast Water      0 
Water 130  840 970 
Others      0 
Yeast      0 
Salt    20 20 
Pumpkin Puree      0 
ADD-IN      0 
Dried Onion    70 70 
Soak dried onion in water the night before        
Mixed all ingridient except salt and refridgerate for 4 hours        
Add Salt        
S&F (2 times @ 30mins Interval)    1Hours   
Cold Bulk Fermentation (4 Fold in between around 2.5 hours in room temp)     24 hours   
Bring it back to room temp (only 70% increased in size), continue to ferment till its double in size (2 hours 24C)        
pre-shape into boule till it relaxed        
Shaped into Boule, Second proof (2:30)        
I pre-heat my oven when it is 75% proof, by the time my oven is ready, it has already fully proof.          

For my last two bakes, I had been having the same prob with testing their doness and pre-heating my oven. When I started to pre-heat my oven when its ready to bake, I ended up with a fully proof loaf, luckily they didnt collaspe on me, but the spring was very disappointing. Is there a way to solve this problem? 

Below is a few pic of the crumb

 Untitled UntitledUntitled Untitled 

This post has been submitted to YeastSpotting


dabrownman's picture

about baking is knowing when the proof is 85% and ready for the oven and having he oven ready to go at that time!   Every time I get a new basket it seems I forget to try to figure out what 85% would be and end up over proofing the first couple of bakes  Sometimes, if you final proof in the fridge, it will over proof while you sleep.  Sometimes the levain is very active and poof - over proofed before you know it

I like to cut back the levain amount to the point where  dough proofs to 85% in the fridge in 12 hours  That way if something happens you can just leave it in the fridge an hour or two more when it it as cold and slow as it will be.  Your longer proof will require much less than the 15% of the total flour and water wieight I use.

The crumb on your bread is very good, open, glossy soft and moist - doesn't get much better than that,  The outside is boldly baked and the crust is nicely browned and thick just the way we like it  Catching it at 85% proof consistently will get you the spring and bloom you want, 

Well done and Happy baking CeciC

CeciC's picture

I totally agree with ya, they always catch me off guard!!!

Overnight retard is a bit easier than room temp proof, as it gives u a margin of an hour or two. 

This loaf I think is 95% -100% proof. It would be better if I didnt score it though. Next time when its close to fully proof i would refrain myself from scoring it.

Happy Baking DA 

BTW you have been baking a lot and they all are very lovely rolls n bread!!! 

dabrownman's picture

wholegrain garlic, cilantro and green onion naan going for some chicken Thai Red Curry dinner Lucy pinched of SallyBR's blog  Sounded too good not to make something similar and some bread to go with it like the Indians do!

The past 3 bakes have been flat or not opening up  but they all tasted fine and were pretty much the same dough using the same levain - just like these naan witch are the 1:2:3 recipe with 50% whole grain plus the add ins.  Seem o be baking smaller but more often....

CeciC's picture

Really love your 50% whole grain naan, Im hoping to have sth like your to complement with my Lamb rogan Josh dinner tonight. I guess I will have to stick with Basmatti  Rice. 

Do you refrigerate your dough for all those bakes? why arent they opening up like they used to?

Im considering breaking up my bake as well, but then I will need to stay home two weeknights in a row.  


golgi70's picture

That's a stunning loaf there Cecic.  And unless I'm reading the formula wrong you did this with just 2 % prefermented flour.  Amazing.  The crumb is just shreddable.  Let me ask.  Does it have the eating characteristics of something like a ciabatta?  

Different types of dough desire different proof all depending on what you desire in the outcome.  The poke test is for a relatively standard dough at standard hydration but really i think each formula has its very own particular demands.  This is why its great to pick 1 formula and repeat it until you have every step just as you want it.  Easier said than done with all the inspiration here at TFL pushing you to a new recipe every other day.  In this case you have a very highly hydrated and well fermented dough so a long final proof is not gonna jump for you.   If you wanted some spring and bloom I think you could have put this in the oven an hour sooner.  I think the results are stunning though and wouldn't change a thing myself (but then again I am only eating with my eyes).  Think of it as a naturallly levained,  multi grain Pugliese of sorts.  The profile is excellent and the crumb structure is awesome.  

My best suggestion would be to pre heat your oven long before this way if the dough is ready your oven is too.  So when your about to preshape would be a safe time to get the oven ready and then you can load as the dough is ready and not when your oven is ready.  

Excellent Bake


CeciC's picture

Thats very encouraging Josh, i was a bit disappointed when it didnt bloom. N I didnt have much hope with its crumb either. 

I use very little seeds and build my levain overnight and mix it with the dough. 

When I did the S&F it feels like a ciabatta dough around 85%+ hydration, which barely holds its shape, but I added some flour along the way and bring the hydration down to around 80+% with the soaked onion it gives a lovely moist n chewy crumb and it surely taste like one. It should make a very nice bruchetta with the complementary onion flavor in bread. 

Like you said hanging around here is a absolutely disaster to a armature like me, with all these nice bake, formula that push me to try different things, different fermentation schedule is not helping. But I really have problems of not checking in here everyday for new inspiration. SIGH~~ 

I would take your suggestion of having my oven ready n wait for my dough but not the other way around. I should give this one another go this weekend .


andychrist's picture

Looks good enough to eat!

What temperature did you set the oven to bake ?  


CeciC's picture

Its onion smell is really nice n strong. 

I can finish the whole thing without butter~~ 

I baked it in dutch oven at 240C (possibly a little less but thats as far as my mini oven would go)

Glad that you like it


Mebake's picture

Looks delicious, Ceci. Nice work!


CeciC's picture

Thanks Khalid so is your bake for market. 

Continue your good work for the market, surely u have lots returning customers very soon. 


Isand66's picture

I love onions in my breads and yours looks excellent. Next time caramelize a fresh onion and add that instead and I guarantee you won't be disappointed.  Anyway, great job.


CeciC's picture

Hi Ian,

I wanna make caramelised onion bread for quite sometime, but since I ordered dried onion online so I better use them quick. I think baking a 3 onions bread would be interesting.

What do you reckon?



Isand66's picture

I love it....caramelized onions, green onions and ???  can't go wrong!