Wild Rice, Onion, and Sage with Roasted Sunflower Seeds

There are a number of versions of this bread out there, but I was originally introduced to it by Danni's.  For this bake, I wanted to use only Yeast Water for leavening.  My YW was refreshed a couple weeks ago and has been resting in the refrigerator.  Decided to give it a try without refreshing it.

Poolish build went okay.  Had decent activity and good froth/bubbles at the surface, but it didn't rise a tremendous amount (may not have developed gluten enough).  After 13 hours, I proceeded to mix and was surprised to find my poolish smelled like a levain.  Nice and yogurty.  My YW did not smell sour at all, but I certainly picked up some LAB somewhere in that poolish.  At that point, I knew I should throw a little ADY into the final mix, but determination to use only YW crossed the line into stubbornness, and I went ahead using only YW.

Overall, happy with the loaf.  It turned out to have decent volume and spring, but it certainly would have benefitted from 1g of ADY.  However, it has a WONDERFUL aroma.  It really doesn't even smell like onions.  I almost get a sour apple smell as much as I do an onion smell.  That combined with the aroma of roasted sunflower seeds and rye makes this one unique.  As of now, the loaf seems to have a decent feel to it.  Will wait until tomorrow to slice into it.  Because of the sourness to my "poolish", I think I'll revisit this one as a SD.

Makes one loaf.  This formula shows the YW poolish, but I think you could easily substitute a levain.  Maybe drop the PFF down to 20% from 30% in that scenario.

Total Formula
200g   AP Flour (50%)
140g   Bread Flour (35%)
60g     Whole Rye Flour (15%)
212g   Raisin Yeast Water (53%)
192g   Water (48%)
8g       Salt (2%)
40g     Wild Rice Blend (10%)
24g     Chopped Onion (6%)
6g       Butter (1.5%)
1/2 tsp Ground Sage
20g     Roasted Sunflower Seeds (5%)

Poolish
120g   Bread Flour
144g   Raisin Yeast Water

Rye Soaker
60g    Whole Rye Flour
72g    Water (boiling)

Wild Rice Porridge
40g     Wild Rice Blend
120g   Water

Caramelized Onions, Sage, and Sunflower Seeds
24g    Chopped Onions
6g      Butter
1/2 tsp Ground Sage
20g    Roasted Sunflower Seeds

Final Dough
200g   AP Flour
20g     Bread Flour
68g     Raisin Yeast Water
8g       Salt

1)   Combine ingredients for YW poolish. Ferment at 76 deg F for 12-16 hours prior to final mix.
2)   Add boiling water to the whole rye flour and stir until flour is wetted.  Immediately cover and let cool to room temp.
2)   Combine ingredients for Wild Rice Porridge and cook on low heat in covered pot until water is fully absorbed (will take approximately 45-60 minutes).
3)   Place onions and butter in pan and cook over low heat until onions are translucent (stirring occasionally).  Cook slowly to gradually caramelize the onions (should take about 25-30 minutes).  When onions are translucent, add ground sage to the onions and stir until sage is fully wetted.  Cook until sage is fragrant (maybe 1-2 minutes).  Remove from heat.
4)   In a separate pan, roast sunflower seeds over medium heat until lightly browned and roasted (4-5 minutes).  Place in a separate container to cool.
5)   When rice is done, add onion/sage blend and sunflower seeds to it and stir.  Leave covered and cool to room temperature.
6)   Combine Final Dough ingredients with the rye soaker and poolish.  Mix until flours are wetted.  Make sure rye soaker is broken up and evenly distributed in the dough.
7)   Rest for 15 minutes and then develop moderate gluten with two sets of bowl kneading.  10 minute rest between sets.
8)   Laminate in Wild Rice/Onion/Sage/Seed blend and place back in covered mixing bowl.
9)   Complete two more sets of bowl kneading with 10 minute rests and then place in oiled bowl for bulk.
10)  Bulk ferment at 76 deg F with folds at 45 minute intervals
11)  Pre-shape round and then 20 minute rest
12)  Final shape into an oval and place in banneton seam side down
13)  Final proof dough at 76 deg F
14)  Preheat oven to 460 deg F; turn out dough onto parchment and add water to steam tray in oven; bake at 450 deg F (10 minutes); 425 deg (10 minutes); vent oven; 425 deg F (20 minutes).  Push temp up to 210 deg F with all the moisture in the rice.