Pastrami Rye Sourdough - no, not a sandwich

Got this idea from "Flavored Breads: Recipes from Mark Miller's Coyote Cafe", it reconstructs the classic pastrami on rye sandwich, and makes the ingredients (pastrami slices, onion, mustard, cream, milk, and rye) into a flavorful bread. However, the book only has volume measurements, and the ingredient ratios look rather "interesting" as the result. If I assume 120g of flour per cup, I end up with a 89% hydration level, without counting that 1/2cup of yellow mustard! So I basically changed up the ingredients ratio according to my preference, and turned the bread into a sourdough one too. 

100% starter, 200g

bread flour, 200g

rye flour, 180g

milk, 120g (I used nonfat)

heavy cream, 120g (it add some richness to the bread, just like Russian dressing does to a traditional pastrami rye sandwich)

butter, 28g

salt, 2tsp

mustard, 1/2 cup (I used yellow mustard I had on hand, but the book recommends half Dijon half whole grain mustard, I will try them next time, I image the flavor will be different)

brown sugar, 1tbsp, packed

pepper, 1tsp

onion, 2tbsp, diced (I used some caramelized onion I had on hand)

pastrami, 113g, cut into thin slices

- Mix together everything but onion and pastrami, autolyse for 20 minutes.

- Knead until gluten starts to develope, then knead/fold into onion and pastrami. It's a bery stick dough, and my hands were a nice shade of yellow.

- Bulk fermentation for 3.5 hours, S&F at 30, 60, 90 minutes.

- Shape into a batard (a big one, over 2lbs, I was too lazye to divide it), put into a brotform, cover and into the fridge it goes.

- 2nd day (15 hours later), take out and finish proofing (about 100 minutes)

- bake at 430F for an hour, steam for the first 15 minutes as usual.

Pretty decent ovenspring and bloom considering all that rye flour, and pastrami

Moist crumb, very flavorful. Mustard taste is very noticable, which I like, and I think a better quality/flavor mustard would enhance the bread even more. Pastrami and onion also play dominant roles in the taste.Not the most open crumb, but expect from a rye bread with so much fillings.

We all like this bread, tastes great, a meal in itself. The book has other intersting flavor combos that I want to try, but I probably won't use the exact formulas from it.