|A very happy onion loaf|
This another one of Miscovich's adjustments to his 69% Pain au Levain, there is only one adaption left in his book for me to complete and I am still waiting to get my hands on some good quality olives. When the price is right, I will purchase some. This bread is actually a very inexpensive custom sourdough to make, since it only requires about 1 medium sized onion and about 10 minutes of sauteing. Miscovich recommend cooking the onions with a bit of olive oil, salt and pepper. I think I might have used a little more oil than was called for, but a mild olive aroma came through this bread, which added a nice touch.
Miscovich instructs the reader to "chop 283g of onions coarsely and toss them with olive oil, salt and pepper. Caramelize until translucent. They should still be pretty wet, not crispy and dark."
The onions are added to the dough towards the end of the mixing on second speed. Unlike the rosemary sourdough this bread retained 25% of its flour weight from whole wheat flour and also 28g of water is removed to make up for the addition of the caramelized onions and oil which add a small amount of moisture, but enough that the hydration should be corrected. To be honest I am excited to try doing a rosemary and caramelized onion sourdough, but using the 75% water hydration. I will also keep the whole wheat flour in that mix, because I like the addition it adds, and I am always looking to keep at least some aspect of my bread fiber filled.
This dough was folded two times, I was able to get strong folds. I am not going to go in depth into the baking process as I have gone in depth in the last two blog posts which are in the sense exactly the same, but I do want to share a bunch of photos.
I strongly recommend this bread, its a keeper and makes wonderful grilled cheese sandwiches and Miscovich notes it is great when beef is involved.
-DW, The Rye King!