120grams~½ cup 1:1:1 hydration starter, fed and activeThis is 60 grams water and 60 grams flour
120grams~½ cup warm water
120grams~1 cup whole wheat flour
Final Dough
60grams~⅓ cup diced yellow onion
300grams~2.5 cups all purpose flour or high gluten bread flour
240grams~1 cup warm water
40grams(1.5 oz) dried wild mushroomspreferably a type of boletus, like Leccinum or Suillus. This is roughly equal to 2.25 cups of sliced, dried mushrooms, not crumbled.
50gramsmelted lard¼ cup or a flavorful oil, like sunflower or olive oil
1.5teaspoonsfine sea salt or finely ground kosher salt
1teaspoon Instant yeast Optional, use this if you want to omit the sourdough starter, or want the bread to rise quicker.
Instructions
Combine the ingredients for the preferment, stir well, and allow to rise overnight. Rehydrate the mushrooms in the 220 grams of water and allow to rehydrate, then stir them to remove any grit, remove the mushrooms and rough chop, strain the liquid, then reserve both separately.
The next morning, sweat the onion in a tablespoon of the oil until translucent, then add the mushrooms and cook on low-medium heat for 5 minutes, allow to cool until just warm, then puree in a blender until very fine with the remaining lard or oil, and the mushroom liquid, cool the puree to room temperature, or use a thermometer and make the dough when it comes to 90F.
Combine the sponge and all the ingredients for the final dough including the yeast if using, but reserve the salt. Mix together in a bowl just until the flour is hydrated, (or use a stand mixer with the paddle for a minute or two). Allow the mixture to rest for 15 minutes before you add the salt (this is called autolyse).
Add the salt, then remove the dough and knead on a floured surface for a few minutes until it springs back when poked and the salt is distributed. Form the dough into a ball, then put in an oiled bowl or container and allow to rise, covered until 2.5 times it’s original size, which should take a couple hours depending on the warmth of your kitchen.
Fold the dough over itself a few times during the rising process.
When the dough has finished the first rise, remove it gently to a lightly floured board and shape it into a loaf, trying not to release too much of the gas and deflate it while handling. Put the dough into a lightly oiled pan, then cover with plastic and allow to rise again until doubled in size. You can also put the bread in the fridge at this point, covered, overnight, and bake it directly from the fridge in the a.m., which is a great way to make it work with a schedule.
Remove the plastic, then put a lidded dutch oven in the oven and pre-heat to 450 and bake for 30-45 minutes, removing the lid on the dutch oven after 20 minutes until a thermometer reads 190F in the middle. If the loaf looks like it needs more color on the crust, blast it for a few minutes with higher heat.
Remove the loaf from the oven, carefully take it out of it’s pan and cool on a rack. Wait until it’s cool until slicing, or better yet, a day or two. Serve the bread toasted.
Notes
Using conventional (instant) yeast.
Omit the sourdough starter. For the preferment, combine 180 grams each flour and water with a tiny pinch of instant yeast and proceed as directed for the preferment and the final dough, adding anywhere from ½-1 teaspoon of instant yeast. Rising times will vary.