Roasted Potato and Onion

Roasted Potato and Onion. This 50% whole wheat loaf is naturally fermented by a rye sourdough. Small chunks of potato add wonderfully surprising texture. But the real magic is in the crust infused with the juice of camelized onion. I think this dough would make a fantastic broetchen...next time!

Tip of the Day: Cut 2cm slices of potato and onion. Toss with olive oil, salt, and dried rosemary. Spread onto a sheet pan and roast covered with aluminum foil for 75 minutes at 210c.