First Sourdough! Zwiebelbrot (onion bread)
4mon 23d ago by lemmy.dbzer0.com/u/renrenPDX in sourdough from lemmy.dbzer0.com
Here's my first sourdough Zwiebelbrot/onion bread. I converted a recipe that I was working on to use starter instead of dry yeast.
No crumb shot as it's late in the evening and plan to cut into it in the morning. The ear got a bit charred but overall pleased with the results. I was very concerned about the size of the dough going into the oven as it was smaller than what I've experienced before when overnight cold proofing (26hrs) but the oven spring did not disappoint. This was baked in a Le Creuset bread oven that I was gifted. The bottom got a little darker than I'd like but I'm sure I can fix that with an additional sheet pan underneath.
Bonus pics from a couple discard recipes. Herbed Crackers and chocolate chip cookies.
I used Thyme, Oregano, Rosemary, Paprika, sea salt, and Ghee. A little darker than I'd like but not burnt. The starter is 50% Rye based. Very good.
Discard Crackers
This recipe uses AP flour (25% of flour total) and Bread flour. I substituted AP flour with Dark Rye flour.
Chocolate Chip Cookies
I know you made this a while ago, but do you happen to still have the recipe for the Zwiebelbrot? It looks fantastic!
Of course!
I haven't made it in a while but I think it can still be improved. I incorporate the inclusion at the very beginning, but it might be worth adding the fried onions during the bulk fermentation/folding process,especially if they're fresh vs packaged.
This recipe is modified off of two German recipes I found online: https://www.youtube.com/watch?v=50oRvvWrsughttps://germanculture.com.ua/german-bread/zwiebelbrot-onion-bread-recipe/
I then I added sourdough to the process.
Ingredients: 100g Rye Flour 500g Bread Flour 133g Fried Onions (I use Fresh Gourmet brand to save time and for consistency) 465g Water (90F) 133g starter, active/peaked (1:1) 7g salt 45g fat (ghee, bacon fat, butter, or olive oil)**
Method:
Combine flours and fried onions*.
Mix water and starter together, then incorporate into the dry flour mixture and let sit for 30 minutes.
Incorporate salt and fat, fold in until smooth.
Add 4x stretch and folds with 30 minute rests.***
Turn out on surface and preshape/rest for 30 minutes.
Flour top and turn over and proceed to shape into boule or batard.
Place in banneton and overnight cold fermentation for 12+ hours.
Bake: Preheat to 450F, score and bake, lid on for 30 minutes, then 20 without (or bake longer until desired color).
*onions can be folded in during S&F, especially if using fresh. **the fat flavor really comes through in the finished product. I've made it in all four variations and the solid fats are tasty, especially when toasted. Olive oil being liquid at room temp will have a lighter taste. ***might be worth it to add 1-2 hours rest after last S&F/bulk ferm. Have not tried.
Thank you! I didn't expect a reply, let alone a prompt one. I can't wait to try this out.