Hamelman adds 10% whole grain rye flour to this sourdough. It contributes lots of flavor and lots of sugars for the yeaties to feast on.

The timeline of this bread deviates from what I'm used to. Here is a visual representation.

This is my little contribution. This is berista, a by product of my Indian jag on the other side of my kitchen.

The proof time is also dramtically shorter than my "norm", 2 1/2 hours. Like the fermentation, this is about 90 minutes shorter than usual.

460º and 40 minutes later... Great browning and really nice crust development. I love the crackling sound it makes when it's cooling.

Hamelman's sourdough meets my onions! The crumb opened up nicely, although I might up the hydration next time...

I'm rather looking forward to lunch this week!

The hydration is 65%

Can you see what might be different? The total fermentation time is about 2 1/2 hours. This is about 1 1/2 hours shorter than I used to. The dough gets folded twice, at 50 minute intervals. Not much volume gain.

Berista is small onions, sliced very thinly, and shallow fried in peanut oil until dark and crispy. They fill the whole place with an unbelievable aroma.

I'm not sure it quite doubled, but close enough not to want to alter the timeline the first time around.

...and lengthen the proof.