Thank you!! 🩷🩷 I hope you love it if you get the chance to try!

I believe it actually may have been 73% hydration, sorry! I lowered it for the recipe before I decided I was going to dehydrate the onions while I was waiting on the dough to ferment lol.

Added the onions in during shaping this loaf but I did another and added them to the water and that was a much better distribution through the crumb IMO!

Of course! It’s 75% hydration, 20% starter, I used King Arthur bread flour for it. For the onions I charred them in the oven in 10 minutes (and stir) intervals in the oven at 400F for 30-40 mins til they were totally black and dehydrated.

Photo shows a baked sourdough loaf on brown parchment paper. Decorative cuts in the loaf depict wheat stalks.

Photo shows a sourdough loaf on brown parchment paper during the baking process. Decorative cuts in the loaf depict wheat stalks.

Photo shows a sourdough loaf on brown parchment paper before the baking process. Decorative cuts in the loaf depict wheat stalks.

Photo shows a sourdough loaf on brown parchment paper during the baking process. The loaf has not been scored with decorative cuts yet. Dusted over the loaf and surrounding it is a light sprinkle of rice flour.

Beautiful French onion sourdough loaf 🥰🥰 I’ve been baking my ass off since last Wednesday at 3 AM because STRESS. #sourdough #bakersofbluesky #bread

Pictured is a long oval shaped sourdough loaf with edible sunflower graphics on it. The loaf is set on a round marble slab on a kitchen island.

Hiiiiii! I make sourdough, vote blue, and believe in basic human rights. I also probably sound like a bot trying to make a first post but it’s because of the tism 😅 let’s be friends!

And that’s the whole point