Onion Rye Guinness Bread

Onion Rye Guinness Bread

 

This is my entry into the Community Deli Rye bake on the Fresh Loaf website.  This is similar to a bake I had made in honor to Eric Hanner. Eric was a frequent contributor on The Fresh Loaf website and he inspired me with his passion for baking and touched a great many people along the way.  The original formula used a Yeast Water starter as well as a rye starter.  I decided to change this up and use only a rye starter which was converted from my AP starter.  I also wanted to try using some fresh milled rye using a new variety from Barton Mills.  I sifted once using a #30 drum sifter to lighten it up a bit.  This variety is much browner in color than the usual variety I mill which tends to be on the grey side.  It’s a little sweeter in flavor as well.

 

I have to admit I’m a big fat liar .  I forgot to use the Guinness!  I decided to keep it in the formula because it really is worth using instead of just water.  It came out pretty good anyway, but thanks to my senior moment I won’t know until the next time I try this one.

 

 

I also decided to add some olive oil which I find helps keep the crumb moist as well.  The onions along with the oil really do provide a moist crumb.

 

 

This one came out excellent and made excellent pastrami with melted cheese sandwiches!  The crumb was nice and moist and flavorful.

 

 

 

 

Here are the Zip files for the above BreadStorm files.

 

Rye Sour Starter Build 1

 

Mix the flour, starter and water in a bowl until thoroughly combined.  Cover the bowl and let it sit at room temperature for around 4-6 hours.  The starter should almost double when ready to proceed to build 2.

 

Rye Sour Starter Build 2

 

Mix the flour and water with the sour starter from build 1.  Cover and let sit at room temperature for 4-6 hours until doubled and nice and bubbly.

 

Rye Sour Starter Build 3

 

Add the flour to the rye sour from build 2 and let it rest covered for 4-6 hours until bubbly and nearly doubled.

 

 Main Dough Procedure

 

Re-hydrate the onion in the water for 5-10 minutes.  Drain the onions out and put aside until ready to add to the dough.

 

Mix the flours  with 90% of the water and  for about 1 minute.  Let the rough dough sit for about 20 minutes to an hour.  Next add the levain, salt, olive oil, onions, caraway seeds and the balance of the water and mix on low for 4 minutes.   (Note: if dough is too wet you don’t need to add all of the water).

 

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 540 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.

 

Lower the temperature to 450 degrees.  Bake for 25-35 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.