P.R. new book 'artisan breads every day' just arrived and I have 3 lbs. of wild rice and plenty of organic dried onions. So what better reason to bake this bread. I added a little extra hydration for the dried onions and changed only one ingredient ..the salt I used is Italian sea salt and summer truffle. The aroma from this bread was intoxicating as was the flavor. I over proofed the batards but they baked up without deflating. I froze some extra wild rice so it will be ready for my next batch of maybe some rolls, they would be delicious with Thanksgiving dinner! The recipe was very easy to make and I retarded the bulk dough for a little more than 24hrs. though it will keep longer. Recipes like these that are bulk retarded make my wood fired oven baking so much easier. Timing bread and oven to ready at the same becomes so much easier. These batards were not baked in the wfo.
Sylvia
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I can smell them all the way over here.
I'd love to see a full size photo of your profile picture.
weavershouse
I did not do testing for P.R....so I hope this is something what the bread/crumb is supposed to look like...the book only had a proofing photo.
Just because you asked I'll post it...just curious..why? This is my littlest granddaughter in Las Vegas...my other granddaughter is a senior this year and getting ready for college...also I have 2 grandsons, 12 and his brother will be 16 next thursday. They all live here in San Diego.
A visit to Las Vegas for Volley Ball Varsity games for my oldest Granddaugher and this is my youngest who lives in Las Vegas. Youngest granddson is winning the race behind us.
Sylvia
Wonderful picture, Sylvia!
--Pamela
Wrong one, I think some people are getting another avatar I tried posting. So I don't know which avatar I have showing..I think I just deleted and have none now!
Sylvia
Looks great! And if this recipe is anything like the wild rice and onion bread we used to make at Brother Juniper's it is delicious.
Thank you, Floyd! I don't know if it's a similar recipe...maybe when you get your copy. You can let me know?
Sylvia
Will do.
Sylvia, that looks good enough to eat !!! :-)
Thank you, Debra!
Sylvia
We loved this bread. It would make awesome rolls for Thanksgiving dinner.
Betty
My husband is not real big on onions in bread but loves the wild rice.
Sylvia
Your loaves look wonderful, Sylvia! This bread would be perfect for Thanksgiving, which is probably my most favorite holiday after St. Patrick's day! Substituting chives for the onions also makes a wonderful variation.
I tested the chive variation that appears in this month's Bon Appetite magazine.
http://www.bonappetit.com/magazine/2009/11/wild_rice_and_chive_batardes
--Pamela
That's a great suggestion. Mike didn't care for the onions. He would love the chive version. The salt/truffles addition was very good and the aroma amazing!
Sylvia
I also baked this bread in mini loaf pans. They froze great and thawed fast.
Chive variation from Bon Appetite
Mike would really enjoy the chives more than the onions.
Both yours and Pamela's bakes look terrific, Sylvia! What's best to put on top of a slice of wild rice and onion bread?
I think we ate it plain with thick soups and also had it toasted with cheese and smoked salmon.
--Pamela
So far I've just had butter on top and chicken soup with the bread.
Sylvia
Great looking loaves, Sylvia and Pamela.
Sylvia, did you use a mixer?
Thanks.
Thank you, Dwight! I mixed by hand.
Sylvia
This bread was a delight, and for anyone suspicious of what onion may do to a beautiful loaf of bread, do your best to not shy away from this particular recipe. Make this at least once in your lifetime. I'll bet it won't be your last. :)
Enjoy.
I also agree that it should make wonderful rolls.
Not only that, I can personally endorse grand daughters from Las Vegas. I have a couple of cute ones myself.
David
Next round of rolls my husband wants less onions and I think he's right. I used the measure given but it was pretty intense. I used organic dried onions from jimbo's and they came through...next time I'll use half the measure and I'm a real onion lover.
Sylvia
I do remember Peter mentioning using this also for stuffing. Who would have any left over though ; )
Betty