52 minutes ago, andiesenji said:I am cooking a tiny ham for my solitary Christmas dinner but there is enough that I will have leftover ham for sandwiches. So I made Onion/Caraway Rye.
First I made the rye with caraway dough last Saturday and it has been in the fridge hydrating and whatever. Monday night I started a poolish which, with only a tiny amount of yeast, fermented actively for 20 hours. Then using my 3-pound bread machine, I cut up the rye dough into chunks, soaked dried onions in just enough water to cover and they took it all up within 30 minutes and I added the poolish, the rye dough and the onion to the bread maching and turned it on the "regular" white bread setting. In the second LONG knead, I noticed it was a bit loose and gradually added AP flour until it looked and felt right.
It proceeded through that knead and the two additional short ones, the last with 1.47 still on the timer, at which time I took it out and removed the paddles.
It finished baking in the machine and this is the result.
Nice seed distribution. Bet it smells wonderful
