Thought it was time I join the yellow mellow bandwagon, at least with one yellow add-in, with little flavor impact.
Leavin:
200g white starter (100% hydration)
400g flour 200g guisto's bakers choice 200g BRM spelt
400g water
11 hr RT ferment @ ~71F
Final dough:
1000g leavin (all of the above)
1240g cool water
2000g guisto's bakers choice
50g salt
25g EVOO
25g poppy seeds
10g Turmeric
175g finely minced red onions
45 min autolyse (flour water leavin and onions)
2 hours bulk with S/F every 30 min @ 73F
3 hour retard in the fridge @ 36F
Scaled, shaped and tranfered to proofing baskets.
19 hour cold ferment @ 36F
Baked for 30 minutes with steam (THANK YOU Sylvia) @ 465F lowered to 450 for around 15-20 minutes.
For steaming I used Sylvia's towel method with three loaf pans, producing a wondeful blistered crust.
Although well balanced, I think the flavor would have beinfited from twice as much onion and a few cloves of garlic along with 5-10% dark rye in the leavin.
I'm still working on/playing with different scoring, the simple single slashed loaf came out the best.
-Noah