Turmeric, Leek And Poppyseed Sourdough

Turmeric, Leek and Poppyseed Sourdough

Dough:
150g leaven (50g start, 50g bread flour, 50g water)
525g water
485g bread flour
225g whole wheat flour
40g rye flour
15g salt

Fold Ins:
200g diced leeks
40g olive oil
1/2 tsp ground turmeric
1/2 tsp black pepper
10g poppy seeds
15g flax seeds

Directions:

Build the leaven 8-12 hours before you make the dough. Sauté the onions, turmeric and black pepper in the olive oil until translucent (~5-7 minutes). Add seeds and set aside to cool. When leaven is active, add water and mix thoroughly. Mix in all flours until all flour is hydrated and there are no lumps, then cover and let autolyze for 20 minutes. Sprinkle the salt over the dough and mix until incorporated. Add the onion and seed mixture and work into dough until no yellow streaks remain. Bulk proof for 3 to 4 hours, turning and folding every 30 minutes. When the dough has doubled in size, turn out onto work bench and divide in half and preshape. Cover and allow to rest for 10-30 minutes. Do the final shaping, and place in proofing basket and let proof for 2 - 3 hours, or cover with a towel and plastic and let proof in the fridge for 12 - 24 hours. Preheat oven and cast iron pan with lid to 500F. Turn dough out onto hot pan, score, cover with lid, and bake for 25 minutes. Turn heat down to 450F and remove lid. Bake for another 25 minutes, until the bottom sounds hollow when tapped.