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#OnionBread

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Public
Jan Thie

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.





Four pieces of dough on a silicone cloth lining an oven tray. I shaped the dough into small pizza bottoms and filled the slightly lower middle with sautéd onions
Closeup from above of six finished onion breads still on the oven tray. The crust is nicely coloured
All ten onion breads resting on two cooling racks on my outside table. The crust is a beautiful golden and the onion topping (or filling) is nicely caramelised. I baked the breads at 230°C/446°F, for fifteen minutes.pic
Pic taken from my reading chair. In the middle is the sturdy pole of the big parasol. Behind that the cooling racks wiyj the onion breads. Behind those the still lusciously green hedge. In front of the parasol pole are two small vases with wild flowers. The one on the left holds some bluish-purple flowers; the flowers in the right vase are a dirty white, but there's also a twig with red berries in that one.
Public
Jan Thie

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.

*mstdn.social/@Jantar/110640965




Closeup from above of four onion baguettes resting on my big square cooling rack. The crust looks gorgeous, a nice golden colour with some white on the ridged formed by scoring each bread with four cuts. Bits of onion peak out from the breads. I haven't tasted them yet but they smell divine.
Public
Jan Thie

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.



Two onion breads sitting on my big cooling rack, on my outside table. They look a bit rough, or rustic but the crust has a nice golden colour.
One slice of bread held up in my hand. The crumb is nicely airy but the way I added the onion (at a very late stage) means they're not evenly spread. I flattened the dough, then made a layer of onion and then folded the dough; so now the onion is in a kind of spiral along the bottom of the bread, and one seam going up halfway up the bread, through the middle. Still, the bread tasted wonderful.
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