Section 1

Garlic Onion Rye Sourdough

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Garlic Onion Rye Sourdough uses a Danish Rye Starter which is at 100 % hydration (ratio = 8oz water : 8 oz flour) This recipe makes about 6 lbs of dough, enough for two large loaves at 3 lbs each.. The dough is at 64% hydration. Start by making an overnight preferment in the evening, the night before baking.

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� �� In the evening, to a large covered container add:

v 1� cup rye starter at 100 % hydration � 9 oz

v 4 cups water � 32 oz

v 3 Tablespoons dried toasted onion flakes - .6 oz

v 3 Tablespoons dried chunked garlic � .6 oz ( if unable to obtain see below)

v 3 cups Rye flour � 11 oz

v 3 cups Whole Wheat flour � 12.6 oz

v 1 teaspoon salt - .2 oz

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Cover lightly with a lid and allow mixture to ferment overnight at room temperature 68 � 72 degrees.

�� Next morning, pour your sponge ferment into your mixer and add:

v 2 Tablespoons black Molasses � 1.4 oz

v 3 cups Whole Wheat flour � 12.6 oz

v 4 cups Bread flour � 18 oz

v 5 teaspoons salt � 1.0 oz

v Granulated Onion - .3 oz

v If you were unable to obtain dried chunk garlic for the preferment, now is the time to add some roasted chunked fresh garlic, add to taste.A whole roasted bulb weighs about 2 oz and around 1 oz of garlic, roasted and then chopped into large chunks is used for each loaf although 2 oz per loaf is better for those that love garlic.

Mix the ingredients on a medium speed just until mixed, this takes about 2 - 3 minutes. Dough will be sticky. Then allow the dough to autolyse (rest) for 20 minutes. After autolysis, mix dough on low speed for about 1 minute. Then let the dough bulk ferment (which just means the first rise) for about 2 - 4 hours until doubled. After bulk fermentation, pour out the dough onto a lightly floured (Rye flour) surface and knead a couple of times, then gather into a ball. Divide the dough into two large pieces. Shape loaves into the general shape you wish and then allow the dough to rest for 5 minutes (bench rest). After benching (resting) shape loaves into their final shapes and put them into the proofing baskets, or pans which are lined with proofing cloths if you wish (Bannetons do not have to be lined). Cover the loaves with cloths and spray lightly with water to keep dough moist, or put dough, bannetons and all into plastic bags. Allow dough to proof 1 � 3 hours or until ready.

You have to be more careful not to overproof Rye breads. When the dough is ready and feels bubbly and springy but not saggy, then taking the first loaf sprinkle the top (actually the bottom) with semolina or whole grain flour and turn the dough out onto a peel or flat baking sheet. Then slash the dough while still on the peel, slide into the hot preheated 450 degree oven onto a hot baking stone, spray the dough once with water quickly, and then cover with a roasting lid which has also been preheated in the oven. Bake for 15 minutes. After 15 minutes, take off the roasting lid and turn down the oven to 400 degrees. Continue baking for 20 - 25 more minutes, turning the loaf once for even browning. For the next loaf, turn the oven back up and put the roasting lid back in to preheat for five minutes until the loaf is ready to go in. Bake the same as the first loaf. Cool this delicious bread and eat with fresh butter and cream cheese. This bread has a dark, rich garlicky, onion flavor and is great for deli meat sandwiches.

Baker�s Percentages

Sourdough Starter �� 9 oz�� - 15.3 %

Water/Syrup�� 33.4 oz�� - 56.9 %

Oil�� 0.0 oz�� - 0 %

Salt�� 1.2�� - 2.0 %

Spice/Seeds�� 1.5�� - 2.6 %

Flours�� 54.2 oz�� - 92.3 %

Total weight of dough�� 6 lbs 3.3 oz�� - 169.2 %

Total flour�� 3 lbs 10.7 oz�� - 100%

Total water�� 2 lb 5.9 oz�� - 64.6 %