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Rustic walnut-onion bread |  |
| Ingredient | Pounds | Ounces | Method |
| POOLISH SPONGE | |||
| Bread flour | 4 | Mix on medium speed for 5-6 minutes, until well blended and developed. Ferment 6-8 hours at room temperature, until doubled in size. | |
| Water, 53°F | 4 | ||
| Compressed yeast | .64 | ||
| DOUGH | |||
| Poolish sponge | 8 | 0.64 | Combine. Mix on medium speed for 8- 12 minutes, until well developed. |
| Water, 53ºF | 16 | ||
| Bread flour | 22 | ||
| Compressed yeast | 2 | ||
| Salt | 10 | ||
| Walnuts, halves, toasted | 13 | Add, and mix on low speed until blended. | |
| Yellow onions, diced, roasted | 11 |
Instructions: Ferment dough in a large container until doubled in size. Divide the dough into 1-3/4 lb. portions and round. Give the dough a final proof on well-floured canvas or cornmeal-covered boards, until dough is "bubbly" and doubled in size. Bake at 450ºF for 30 to 40 minutes in a steam-injected hearth oven.
Yield: 40 loaves
