Sour dough scallion bread

Since the sour dough loaf turned out so nice on Monday, I decided to see how it would work with scallion loaf.

3 cups Einkorn flour
1-1 1/4 cup sour dough starter
2 tsp salt
2 cups chopped scallion
1 cup warm water
1/4 tsp yeast

Having learned my lesson about sour dough starter, today I tried a different approach. I mixed the chopped scallion, flour, salt and yeast first. I added 1 cup of water to the flour mixture. It looked a bit dry, so I gradually added water 1 tbsp at a time until the dough came together like a normal no-knead loaf. The way I chop the scallions is to first cut length wise down the stalk and then 1/4" thick.

I let it rise in the oven on proof setting for 2 hours and then over nite. The next morning the loaf was ready to form a loaf. This time it was pretty sticky, so I had to flour the counter liberally. Before I started forming the loaf, I oiled the mixing bowl. Once the loaf was formed, I put it in the bowl and let it proof in the oven for 1.5 hr. Preheat the oven at 550F. Once it ready, bake the loaf in the preheated dutch oven for 30 minutes.

The loaf turned out nice. I suspected the sour dough would compliment the scallion flavor, but it's unreal how good it is. I'm definitely making this recipe again.