Another day, another experiment with pizza-style onion bread.
500gr strong bread flour
20gr semolina flour
320gr water
50gr olive oil
10gr salt
10gr fresh yeast
420gr sautéd onions
Pic 1: after proofing, before baking
Pic 2: after baking
Pic 3: all baked out
Pic 4: still life with picked wildflowers* & baked goods.
*Yes, Renata is here again.
Another day, another round of freezer baking*. Pizza-style onion breads, this time.
Ingredients:
500gr strong bread flour
320gr water
50gr olive oil
15gr fresh yeast
10gr salt
4gr whole cumin seeds
200gr** sautéed onions
*because yesterday I'd found a bag with sautéed onions in a freezer drawer.
*150 would have sufficed but the bag held 200.
#OnionBread
#Onion
#Bread
#RichardBertinet
#OliveOilDough
#HomeMade
#HomemadeBread
After yesterday's failed attempt to make onion-filled baguettes*, I had another go today. This time, I mixed my sautéd onions with the rest of the ingredients at the start. I also added a little bit more yeast, because with 100gr onions added to the mix, there was a bit more heavy lifting involved:
Ingredients:
500gr 00 flour
320gr water
15gr fresh yeast
10gr salt
100gr sautéd onions.
Attached: 2 images I had wanted to make onion-filled baguettes but that didn't work out*, so I made two medium size onion breads instead: 500gr 00 flour 320gr water 12gr fresh yeast 10gr salt 100gr sautéd onion As you can see, the onion is not evenly spread; next time I will add the onion at the start. This is a no-knead recipe, so it should not matter much if I put it in when I add the flour to the bowl. *The ratio onion-dough that I wanted meant a baguette would be too soggy. #Onion #OnionBread #HomeBaking
I had wanted to make onion-filled baguettes but that didn't work out*, so I made two medium size onion breads instead:
500gr 00 flour
320gr water
12gr fresh yeast
10gr salt
100gr sautéd onion
As you can see, the onion is not evenly spread; next time I will add the onion at the start. This is a no-knead recipe, so it should not matter much if I put it in when I add the flour to the bowl.
*The ratio onion-dough that I wanted meant a baguette would be too soggy.
Jan Thie