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Update on rye, garlic, roasted onion baguettes for slicing

"Gary Van Gelder" <gvangelder@earthlink.net>
Fri, 21 Dec 2007 19:03:27 -0600
v107.n037.5
 "crisps" for smoked fish and other goodies.

Summary: a success.

Made 1200 grams of Mike's New Bohemia Rye, scaled down from his 
recipe, but corrected the salt to 2%, no caraway seeds, added 2 T 
gluten, rye/bread flour same as Mike's ratio, made the hydration 
closer to 68% with extra bread flour.  Split into three 400 gram 
loaves.  Dough was not as sticky, but still soft and needed support.

Then added 2 T roasted onion, or 1 T roasted crushed garlic and left 
one plain, see note below.  After proofing, hand shaped into thin 
baguettes, about 16 inch long and 2 inch dia. Proofed in couche to 
keep shape, used flipping board to transfer to peel, sprayed with 
water, slashed and baked at 450 F for 10 minutes.  Spritized once at 
3 mintues.  Finished at 400 F until internal temp was 210 F.  The 
onion taste came through nicely.  The roasted garlic pretty much got 
lost in the rye.

Second series was all white bread flour, same SD starter.  Made three 
350 gm long bagette loaves: 1 roasted onion, one roasted garlic other 
plain.  Same shaping, proofing and baking method.  The garlic flavor 
came through load and clear, the onion was good also.

They are on their way to cental TX for Christmas with 2 
grandkids.  Plan is to slice thinnly, crisp in oven and use for 
smoked steelhead trout, cheese and other things folks might bring.

Roasted Onion:  Cut sweet onions into 1/4 in slices and then 
quartered each slice, coated lightly with olive oil and roasted in 
400 F oven until some pieces just started to carmalize.  Added 2 T of 
the roasted bits to the loaf. Seemed to be the right amount.  Just 
flattened the dough piece, added layer of onion, then folded and 
kneaded until blended in.  Then proofed, shaped and baked.

Roasted garlic:  Cut the top off of a whole "garlic bulb" exposing 
the dozen or so garlic segments.  Then cut the bottom off, that would 
work better on a bandsaw then a kitchen knife!!!  Set on aluminum 
foil, added 1 T olive oil, closed up Al. foil to make a pouch, 
roasted at the same time as the onions and just as long.  Removed 
foil, and "popped" each segment into a bowl and crushed with 
fork.  Yielded 2 T crushed roasted garlic.  Added to dough same 
method as onion.

Dr. G. TX
Gary
gvangelder@earthlink.net