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Onion and Cheddar Country Sourdough


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recipe test of our very tasty Country Sourdough. This smells great in the oven, and I don't like onions!

I put this as batard for style of bread, because I did not know what else to call it from the list provided.

 

Thanks, Adam

The Dough

Ingredient: 



Organic White flour




Weight: 



2000




Measurement: 



grams





Ingredient: 



Bise flour mix




Weight: 



125




Measurement: 



grams





Ingredient: 



Water




Weight: 



1168




Measurement: 



grams





Ingredient: 



Sour Starter (100%)




Weight: 



600




Measurement: 



grams





Ingredient: 



Cracked Rye Kernels




Weight: 



125




Measurement: 



grams





Ingredient: 



Wheat Germ




Weight: 



125




Measurement: 



grams





Ingredient: 



Roasted White Onions




Weight: 



1000




Measurement: 



grams





Ingredient: 



Sea Salt




Weight: 



51




Measurement: 



grams





Ingredient: 



2 year old white cheddar




Weight: 



757




Measurement: 



grams






Method: 



This recipe is made using a stand up Hobart Mixer.

Combine all ingredients but the salt and cheddar. Bise mix is equal parts rye, whole wheat, and fine semolina flours.

Mix for 4 minutes on speed 1

rest for 15 minutes in the bowl

Add the salt and the cheddar.

Mix for 5 minutes on speed 1

 

Rest for 1 hour at room temp

Fold

Rest for 1 hour at room temp

Cut and shape into 850 gram pullmans

Place on boards with semolina and flour. Our use a couche with whatever flour you prefer.

Refrigerate for 16 to 18 hours.

Allow to warm up for a couple hours, and bake as desired.





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