Cornmeal Porridge and Shallot Loaf

I made one HUGE loaf with sauteed shallots and cornmeal porridge (50g of cornmeal and 235g of liquid). Excluding the cornmeal porridge, this loaf was 76% hydration, but with the cornmeal it was an extremely wet dough and a bit tough to handle, but the coil folds and lamination added a lot of strength. The hydration definitely pushed my limits!

Final dough:

• 280g of porridge (added during the mix)
• 10g salt
• 121g 100% starter
• 285g T85
• 22g rye
• 138g KA bread flour
• 324g water
• Approximately 100g of shallots (half raw, half sauteed added during lamination) 

I had a rough time scoring today, but the bread tastes great and the crumb is extremely moist. I'll definitely be making this one again. I did a 4 hour bulk (4x coil folds and one lamination) followed by 10 hours in the fridge.