"crisps" for smoked fish and other goodies.
Summary: a success.
Made 1200 grams of Mike's New Bohemia Rye, scaled down from his
recipe, but corrected the salt to 2%, no caraway seeds, added 2 T
gluten, rye/bread flour same as Mike's ratio, made the hydration
closer to 68% with extra bread flour. Split into three 400 gram
loaves. Dough was not as sticky, but still soft and needed support.
Then added 2 T roasted onion, or 1 T roasted crushed garlic and left
one plain, see note below. After proofing, hand shaped into thin
baguettes, about 16 inch long and 2 inch dia. Proofed in couche to
keep shape, used flipping board to transfer to peel, sprayed with
water, slashed and baked at 450 F for 10 minutes. Spritized once at
3 mintues. Finished at 400 F until internal temp was 210 F. The
onion taste came through nicely. The roasted garlic pretty much got
lost in the rye.
Second series was all white bread flour, same SD starter. Made three
350 gm long bagette loaves: 1 roasted onion, one roasted garlic other
plain. Same shaping, proofing and baking method. The garlic flavor
came through load and clear, the onion was good also.
They are on their way to cental TX for Christmas with 2
grandkids. Plan is to slice thinnly, crisp in oven and use for
smoked steelhead trout, cheese and other things folks might bring.
Roasted Onion: Cut sweet onions into 1/4 in slices and then
quartered each slice, coated lightly with olive oil and roasted in
400 F oven until some pieces just started to carmalize. Added 2 T of
the roasted bits to the loaf. Seemed to be the right amount. Just
flattened the dough piece, added layer of onion, then folded and
kneaded until blended in. Then proofed, shaped and baked.
Roasted garlic: Cut the top off of a whole "garlic bulb" exposing
the dozen or so garlic segments. Then cut the bottom off, that would
work better on a bandsaw then a kitchen knife!!! Set on aluminum
foil, added 1 T olive oil, closed up Al. foil to make a pouch,
roasted at the same time as the onions and just as long. Removed
foil, and "popped" each segment into a bowl and crushed with
fork. Yielded 2 T crushed roasted garlic. Added to dough same
method as onion.
Dr. G. TX
Gary
gvangelder@earthlink.net