Light Onion Rye Sourdough

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This recipe makes approximately 6.6 lbs. Cut down the amounts for a smaller batch.

In your dough mixer add:

v 3 cups vigorous sourdough starter at 166% hydration� � 27 oz

v 3 cups water � 24 oz

v 3 Tablespoons Oil � 1.2 oz

v 4 Tablespoons dried onion flakes � 0.8 oz

v 3 Tablespoons Caraway seeds � 0.9 oz

v 2 teaspoons granulated onion � 0.2 oz

v 1 Tablespoon Malt syrup � 0.8 oz

v 5 teaspoons salt � 1.1 oz

v 3 cups Rye flour � 10.5 oz

v 3 cups Whole Wheat flour � 13.2 oz

v 5 cups Bread flour (approximately) � 22.5 oz

Process adding flour until dough is still sticky but has pulled away from the side of the mixing bowl. Let sough autolyse (rest) for 10 - 15 minutes. Put mixer on low and mix for 3 minutes. Let proof for 4 - 6 hours or until doubled. Pour dough out on lightly floured (Whole Wheat or Rye flour works best) surface and knead into a ball about 4 to 5 kneads. Separate into three parts and form each part into a loaf. Place loaves upside down in bowls or baskets lined with a proofing cloth and sprinkled with Rye flour. Allow to raise at room temperature for one hour. Cover with a plastic bag and place in the refrigerator overnight. In the morning take out each loaf half an hour apart , uncover and let rise ( 2 - 3 hours or until ready). As each loaf is ready, sprinkle the bottom with flour, turn rightside up on a peel, slash and place on baking stone in hot (450 degree) oven. For the first five minutes, spray oven occasionally (don't spray the loaf directly as rye breaks down if sprayed). After five minutes turn oven down to about 425 degrees and bake for 12 more minutes. Then turn loaf around to brown evenly and bake another 12+/- minutes. Cool. Eat!

Alternately, place the dough on the baking stone, spray it once, put a large roasting lid over it and bake for 10 minutes at 450 degrees. Then take off the lid and continue baking at 425 degrees for another 20 - 25 minutes turning the loaf halfway for even browning.

Northwest Sourdough Copyright 2006

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