Sourdough bread with fried onions
200g starter with rye flour
1kg pizza flour 11.5 protein, type 00
610g cold water
20g salt
Mix the starter with water, add the salt and then flour. Knead with hand or like me with the machine for 10 to 12mins on medium low speed.
Slap and fold leave it for 30mins and then do coil folds every 30 to 40mins for 3 times. Add the fried onion inclusion in the last coil fold. Then bulk ferment until ready. Devide by 2, preshaped and leave it for 30mins and do ur final shaping.
Proof in fridge overnight for at least 8 to 10 hours in middle rack.
Preheat oven with baking steel at 250 Celsius for 40 to 50 mins and then turn the heat down to 230 Celsius when baking. I bake with a baking shell. I spritz my dough only slightly. Dont drench it! Place the dough with parchment paper on the baking steel and place two ice cubes on it. Close it with the baking shell and bake for 20min.
After 20min remove the shell, let the steam escape entirely and turn the heat down to 210 Celsius. Turn the bread halfway through.
Let it cool for 2h until cutting.