50% rye with onion and potato+Cinnamon morning sourdough (inspired by Ian and dabrownman respectively)

I’ve been experimenting with different flour combinations lately. The two recipes below are what I baked the last two Saturdays. The onion rye SD was inspired by Ian’s rye porridge recipes and I modified dabrownman’s bran leaven method to put into use in the cinnamon SD.

50% rye with onion and potato

For the dough

50% dark rye

20% whole spelt

30% whole wheat

95% whey

12% starter

1.8% salt

3% vital wheat gluten

Add-ins

15% uncooked barley

50% uncooked potatoes (20% roasted)

2.5% dehydrated onion

cornmeal for rolling

Cook barley in 3 times of water. Season diced potatoes and roast in a little oil at 450°F for 15 minutes or until browned and cooked through. Rehydrate onion in enough water. Let all the above cool completely.

For baking instructions, see below.

Cinnamon morning sourdough

For the dough

50% whole spelt

50% whole wheat

85% whey

12% starter (I used the bran shifted from spelt flour to feed it)

2% salt

3% vital wheat gluten

For the porridge

25% Rolled oats

50% water (60% for extra thick rolled oats)

1/4 tsp cinnamon for every 50g uncooked oats

1/8 tsp salt for every 50g uncooked oats

Put the water to a boil and pour the oats and salt in. Let rest for an hour then stir in the cinnamon. Let cool completely.

Add-ins

10% sunflower seeds+ extra for decoration

7% dried cranberries

3% candied orange peel

Soak the dried fruits overnight in a little water.

under-proofed...again

For both SD, combine all dough ingredients and let sit overnight for 8 hours. Fold in the add-ins (and the porridge) gently. Let rest for 20 minutes. Perform 3 sets of stretch and fold over a 1.5-2.5 hour period. Preheat the oven at 250°C.

Score the dough and transfer it to the preheated oven. Bake at a 250°C/480°F oven with steam for 15 minutes. Turn it down to 220°C/430°F and bake for a further 15 minutes or until the bread reach a minimum of 205°F

I keep the cinnamon to a minimum to prevent it from overpowering, feel free to increase it if you want it to be more pronounced.

The rye loaf and the cinnamon loaf taste very different. The former being chewier and has an crunchy crust with a strong and robust aroma. While the later being very moist but has a thin crispy crust and comforting taste. I would definitely bake the cinnamon SD again soon to see its full potential when it's not under-proofed.  

Happy Baking everyone!