Wil it work?

I'm taking another stab at that rye with onions.  I have the dough made and in the 'fridge.  I'm a little concerned that it is wetter than I'm used to and I'm not sure how much influence the onions and olive oil have on the hydration of the dough.  I added an extra 8% or so of flour to my normal 70% hydration formula, but I'm worried about the wetness.  I'm going to try baking one as a boule from a form.  I haven't done that in a long time.  I've been doing exclusively the baguette shaping technique for quite a while now.  It will be a challenge with dough this wet.  Plenty of flour available on the counter to combat stickiness.

I'm very intrigued with a couple of posts that I read on Dave's blog (http://www.thefreshloaf.com/node/7503/russian-rye&rdquo) about using high extraction flour with rye.  I'm finding rye more attractive lately and I've used Giusto's 20% bran whole wheat flour for a long time.  I believe that that is a "high extraction" flour - all the germ and 20% of the bran.  Anyway, it's exciting.  And molasses!!  Why didn't I think of that?

When I first started making bread with this site I had a name come to mind "Three Mile Rye" because I live on Three Mile Road.  So this is like rev 1.0 of Three Mile Rye.

Formula at this point:

20g starter from fridge, 40g water, 40g flour mix (20%rye 80% white)

ferment to double, add:

200g water, 200g flour, 3 medium onions minced and slightly cooked in olive oil and cooled

ferment to double, add:

660g water, 1100g flour mix, 25g salt

stretch and fold, stretch and fold, refrigerate.

I plan to bake half in the morning with just onions and then add caraway seeds to the remaining half of the dough during shaping and bake them in the afternoon or the next day.

:-Paul