Onion Poppy Seed Sourdough

Name: Onion Poppy Seed Sourdough
Ingredients: g 4500 g red onion, 1000 water; g 135g onion fermented water, 135g unbleached flour; g Starter, onion fermented water, salt, sweet onion (sauteed), poppy seeds

St Petersburg, Vereinigte Staaten

Auf der Karte anzeigen

Drucken

REGINA JEFFRIES

Alter

8Jahre

Farbe

Ursprungsland Vereinigte Staaten

Geschmack
und Aroma

aus der ganzen Welt

3005 sauerteige
112 länder
2502 Städte

Mischung

Unbekannt

Flüssigkeit Mehl Weitere

Onion Poppy Seed Sourdough

Bewahren Sie Ihren Sauerteig für die Zukunft auf

Kreieren Sie Ihren eigenen Sauerteig Entdecken Sie die Bibliothek

seit 2016

The desire to create a more flavorful bread without commercial yeast.

Charakteristische Eigenschaften

This sourdough produces a delicious bread for savory sandwiches and toast. Crispy crust and medium soft crumb. The aroma is fantastic.

Viscocity

Geschmack und Aroma

Rezept

Zutaten für den Starter

g 4500 g red onion, 1000 water
g 135g onion fermented water, 135g unbleached flour
g Starter, onion fermented water, salt, sweet onion (sauteed), poppy seeds

Zutaten für die Auffrischung

Mix the starter ingredients 30g onion-fermented water/30g flour together and let sit at RT until doubled in size then discard 15g of the starter and feed 35g/35g (w:f) at 12 hour intervals discarding 15g before each feeding for 2 more days with the last 2 feedings 40/40 Yield: about 250g starter (use 200g starter for the dough and maintain the remainder)

Aufarbeitung

ONION WATER FERMENTATION: 2 - 2250g red onions, cut into 12 wedges 1000g water Shake and release gases for 3 - 4 days. Yeast water is stronger beyond 4 days.

g 4500 g red onion, 1000 water

STARTER: 135g onion fermented water 135g unbleached all purpose flour Mix the starter ingredients 30g onion-fermented water/30g flour together and let sit at RT until doubled in size then discard 15g of the starter and feed 35g/35g (w:f) at 12 hour intervals discarding 15g before each feeding for 2 more days with the last 2 feedings 40/40 Yield: about 250g starter

g 135g onion fermented water, 135g unbleached flour

DOUGH: 400g unbleached bread flour 342g onion-fermented water 200g starter 10g salt 75g diced, sautéed sweet onion, drained on paper towels 50g poppy seed

g Starter, onion fermented water, salt, sweet onion (sauteed), poppy seeds

METHOD Dissolve the starter in the onion-fermented water; add the bread flour and mix to a shaggy state Autolyse 2 hours then add the salt, sautéed onion and 10g poppy seeds by pinching in Transfer the dough to a clean bowl and perform 5 stretch and folds at 20 minute intervals Let bulk rise at room temp about 2 1/2 hours until ready for shaping.

Turn the dough onto a floured surface and pre-shape by turning the edges up to the center, flipping the enough over, and then using the bench scraper to push the edges under in order to round up the loaf. Bench rest 20 - 30 minutes, shape into desired style and roll the top in the remaining 40g of poppy seeds before placing into banneton or basket (poppy seeds down).

Cover with plastic and refrigerate overnight (12 hrs) Preheat oven and clay baker or DO to 500°F for 1 hour Turn the loaf out onto a sheet of parchment paper, score in desired pattern then place in the preheated clay baker or DO Spritz the loaf with water and add a scant 1/8 cup of water under the parchment paper.

Bake covered at 500°F 30 minutes, then uncovered for 20 – 30 minutes more or until desired color is achieved.

Ergebnis