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		Add, and mix on low speed until blended.

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