Rustic Crispy Onion Rye Loaf
Ingredients
- Sponge: 5 lbs
- Bread Flour: 12 oz
- Medium Rye Flour: 1 lb, 12 oz
- Rye Sour 100: 2 oz
- Crisp onions: 12 oz
- Butter/Margarine: 2 oz
- Water: 1 lb
- Salt: 2 oz
Method
- Mix all ingredients for 4 minutes on low speed, then 3 minutes on high speed until about 3/4 developed
- Bulk ferment for 90 minutes
- Scale at 2 lb. rounds by working some rye flour into the seam. Place seam side down onto floured linen couches
- Proof for approx. 2 hours; place seam side up onto sheet pans
- Bake at 450°F with steam for 40-45 minutes
