I appreciate that you actually get some decent onion flavour coming through in this bread. Often times inclusions just sort of disappear into the dough without really adding much to it. I also enjoy the faux sourdough element. You get a bit of the flavour of sourdough (plus it uses up starter), but you get the speed of a dough made with commercial yeast.

I think it would be fun to play around with other inclusions, but it's already very nice as is. I think millet would go nicely in it. And it could also be interesting to add a little sage. Or go full Thanksgiving and add poultry seasoning to the dough.

Onion and Bay Loaf

Slightly adapted from King Aruthur Baking

Ingredients

• 170g (100% hydration) fed/active/ripe sourdough starter¹
• 2 onions, chopped
• 3 bay leaves
• 1 1/4 c. whole (3.25%) milk
• 300g hard (bread/high grade/strong) whole wheat flour
• 7g coarse sea salt
• 1 tsp. instant yeast

Directions

1. Get your starter all fed up and ready to go.
2. Once the starter is within an hour of being ready to use, combine the onions, bay leaves, and milk in a pot and bring to a simmer.
3. Simmer for 5 minutes.
4. Remove from heat and and strain. Reserve both the milk and onions. Discard the bay leaves. Set aside to cool while the starter finishes fermenting.
5. Add the ripe starter to the cooled milk and mix it around.
6. Add half the flour and all of the salt, yeast, and onions. Mix thoroughly.
7. Add the remaining flour, mixing and kneading until all the flour has been incorporated.
8. Cover and set aside for 10 minutes.
9. Turn the dough out onto an oiled surface and knead for ~1 minute. Add a little extra flour if it really needs it, but be sparing.
10. Cover and rest for 10 minutes.
11. Knead for 1 more minute, then cover and let rise for ~1 hour (give or take depending on room temperature).
12. Knock the dough back. Knead it a few strokes if you like.
13. Shape your loaf. (I like to flatten it, fold it into thirds, and then roll it up jelly-roll-style.)
14. Place the shaped loaf into a floured banneton, cover, and let rise for ~90 minutes (give or take).
15. Preheat oven to 220°C (450°F) and place a pan of boiling water on the bottom rack.
16. Turn the risen loaf out onto a greased baking sheet dusted with cornmeal.
17. Slash the loaf as desired.
18. Bake at 220°C (450°F) with steam for 15 minutes.
19. Reduce heat to 180°C (350°F) and remove the water pan. Bake for another 25-30 minutes.
20. Once loaf is done (sounds hollow when bottom is tapped), turn off oven. Leave the loaf in the turned off oven for 5-10 minutes.
21. Remove from oven and transfer to wire rack to cool.

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¹ Make sure to feed your starter at least once or twice before baking with it. It's not super critical for this recipe since it has commercial yeast to help leaven it as well, but it's still better if your starter can be nice and active. Doing a 1:1:1 feeding 4-8 hours before baking is probably sufficient. I did 60g each of starter, flour, and water. (Yes, I know that adds up to more than 170g. It's fine.) ^Back,br />