This was supposed to be a high extraction whole wheat loaf but I’m having trouble milling my flour course enough to actually have much bran left to sift out. So, instead I basically used freshly milled whole wheat and added some fresh whole rye flour along with some whole spelt and a whole bunch of caramelized onions.
Usually I would only bulk ferment the dough for around 12 hours but I ended up bulk fermenting this one for around 36 hours which caused the onions to meld together in the final dough. In hindsight I should have folded the onions in at a later time but I wasn’t originally planning on baking this one 2 days later.
I built the starter up in 2 stages starting off with my AP 66% hydration mother starter and added WW and Rye.
The final bread came out very tasty with an unbelievably moist crumb from all of the onions and the high amount of water added to the dough.
Mix all the levain ingredients together for about 1 minute and cover with plastic wrap. Let it sit at room temperature for around 7-8 hours or until the starter has doubled. I used my proofer set at 83 degrees and it took about 4 hours.
Mix the flour and water with all of the levain from step 1 and let it sit at room temperature again until it is doubled. At this point you can either use it right away or put it in the refrigerator and use it the next 1 to 2 days.
Main Dough Procedure
Mix the flours with the main dough water for about 1 minute. Let the rough dough sit for about 20 minutes to an hour. Next add the levain and salt and mix on low for 3 minutes and speed #2 for another 2 minutes or by hand for about 5 minutes. Now add the caramelized onions and mix on low for 1 minute to incorporate them completely into the dough. You should end up with a cohesive dough that is slightly tacky but very manageable. Remove the dough from your bowl and place it in a lightly oiled bowl or work surface and do several stretch and folds. Let it rest covered for 10-15 minutes and then do another stretch and fold. Let it rest another 10-15 minutes and do one additional stretch and fold. After a total of 2 hours place your covered bowl in the refrigerator and let it rest for 12 to 24 hours. (Since I used my proofer I only let the dough sit out for 1.5 hours before refrigerating).
When you are ready to bake remove the bowl from the refrigerator and let it set out at room temperature still covered for 1.5 to 2 hours. Remove the dough and shape as desired.
The dough will take 1.5 to 2 hours depending on your room temperature and will only rise about 1/3 it’s size at most. Let the dough dictate when it is read to bake not the clock.
Around 45 minutes before ready to bake, pre-heat your oven to 550 degrees F. and prepare it for steam. I have a heavy-duty baking pan on the bottom rack of my oven with 1 baking stone on above the pan and one on the top shelf. I pour 1 cup of boiling water in the pan right after I place the dough in the oven.
Right before you are ready to put them in the oven, score as desired and then add 1 cup of boiling water to your steam pan or follow your own steam procedure.
After 5 minute lower the temperature to 450 degrees. Bake for 35-50 minutes until the crust is nice and brown and the internal temperature of the bread is 205 degrees.
Take the bread out of the oven when done and let it cool on a bakers rack before for at least 2 hours before eating.
This post has been submitted to the Yeast Spotting Site here: http://www.wildyeastblog.com/category/yeastspotting/.