For those who don’t like onions, this one’s not for you!
I made caramelized onions in my sluggish cooker and used the water left over from the crying onions as a part of the dough liquid. I used contemporary milled spelt and Marquis complete wheat.
I positively went overboard with the hydration on this bake, and I additionally let the majority go too far. Spelt doesn’t do properly if overhydrated, and it made shaping a bit tough.
Total, the flavour is superb, and with a number of changes, this might be a keeper. If you’ll do that I recommend you decrease the water quantity by round 60-70 grams, relying in your flour.
The entire wheat was milled in my MockMill 200 and sifted with a #30 drum sieve, then re-milled and sifted with a #40 drum sieve. The spelt was milled and sifted with a #30 sieve and re-milled, however no extra sifting was carried out.
The dough was blended utilizing my trusty Ankrusrum and open-baked with steam.
This was baked as a big miche weighing a complete of 1766 grams earlier than baking.
System
Levain Instructions
Combine all of the levain elements collectively for about 1 minute and canopy with plastic wrap.
Let it sit at room temperature for round 6-7 hours or till the starter has virtually doubled. Both use in the primary dough instantly or refrigerate for as much as 1 day earlier than utilizing.
Most important Dough Process
Notice: I exploit an Ankarsrum Mixer so my order of blending is barely completely different than if utilizing a Kitchenaid or different mixer. Add all of the water to your mixing bowl besides the 70 grams of water. Add all of your flour to the bowl and blend on low for a minute till it types a shaggy mass. Cowl the blending bowl and let it relaxation for 20 – Half-hour. Subsequent, add the levain, salt, bitter cream, and half the remaining water and blend on medium-low (about pace 3) for a couple of minutes till the water is absorbed, and switch the pace up a few notches for a couple of minutes till the dough begins to return collectively. Let it relaxation for an additional 20-Half-hour and add the remainder of the water provided that you’re feeling you want it. Combine for an additional 8-10 minutes till you’ve a reasonably utterly developed dough, after which add the onions and blend till included. You may also laminate the dough in your work floor and add the onions that manner when you favor.
Take away the dough out of your bowl and place it in a frivolously oiled bowl, and do a number of stretch and folds. Be certain the dough is as flat as doable in your bowl/container, and measure the dough in millimeters and take the temperature of the dough as properly. Based mostly on the chart from http://www.thesourdoughjourney.com, decide what % rise you want and make an observation. You probably have a proofer, determine what temperature you need to set it at and what rise you’re aiming for. If the dough is totally developed, you don’t have to do any stretch and folds, but when it’s not, do a number of units 15-20 minutes aside.
As soon as the dough reaches the specified bulk rise, pre-shape and let relaxation for 15-20 minutes. End shaping and place in your banneton, bowl, or in your sheet pan, and canopy it so it’s fairly hermetic. You’ll then place it in your fridge so that you don’t need the dough to get a crust on it. I normally don’t go away the dough within the fridge for greater than 12 hours due to all of the contemporary milled flour however it’s doable to go longer.
When you find yourself able to bake, an hour beforehand, preheat your oven to 540°F and put together for steam. Let your dough sit at room temperature whereas the oven is warming up. When able to bake, rating as desired. Put together your oven for steam. I’ve a heavy-duty baking pan on the underside rack of my oven with 1 baking stone above the pan and one on the highest shelf. I pour 1 cup of boiling water into the pan proper after I place the dough within the oven. I then decrease the temperature of the oven to 450°F for a miche or 455°F for smaller particular person loaves. Bake till they’re good and brown and the interior temperature is at the very least 205 – 210°F.
Take the bread(s) out of the oven when carried out and allow them to cool on a baker’s rack for so long as you possibly can resist.
