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.