Yield: 4 pounds 5 ounces
4 - 6 free form loaves
Ingredients:
2 lb. 4 oz Bread Flour
2 lb. Water
¼ oz Instant Yeast
¾ oz Salt
½ each Onion, ¼” dice and tossed in 2 Tablespoons olive oil (set aside)
Preparation:
1. Combine first four ingredients and mix, by hand, until flour is absorbed.
2. Stir, vigorously, for one minute until dough pulls slightly away from sides of bowl.
3. Cover with plastic wrap and allow to ferment at room temperature.
4. Turn dough every 20 minutes, three times, for a total of 1 hour bulk ferment, then rise 20 minutes with no turn.
5. Divide into four pieces and place on parchment paper. Shape, as necessary. Sprinkle onion on top of each.
6. Bake in 400 degree oven for approximately 15 minutes.
4 - 6 free form loaves
Ingredients:
2 lb. 4 oz Bread Flour
2 lb. Water
¼ oz Instant Yeast
¾ oz Salt
½ each Onion, ¼” dice and tossed in 2 Tablespoons olive oil (set aside)
Preparation:
1. Combine first four ingredients and mix, by hand, until flour is absorbed.
2. Stir, vigorously, for one minute until dough pulls slightly away from sides of bowl.
3. Cover with plastic wrap and allow to ferment at room temperature.
4. Turn dough every 20 minutes, three times, for a total of 1 hour bulk ferment, then rise 20 minutes with no turn.
5. Divide into four pieces and place on parchment paper. Shape, as necessary. Sprinkle onion on top of each.
6. Bake in 400 degree oven for approximately 15 minutes.