The bread sliced the following morning for breakfast! The crumb is aromatic and very soft.
There are many recipes for onion breads in the internet, but I have developed my own method and I find the results very satisfying. Onion bread is one of my favourite breads. I like it lightly toasted and buttered, eaten for breakfast with black coffee!
Ingredients:
400g unbleached KA bread flour
260g filtered water
1 1/2 tsp sea salt
1 1/2 tsp organic cane sugar
1 1/2 dry yeast
2 medium sized red onions
Some Virgin Coconut oil
Method:
First chop into small pieces the two average size red onions. Then sauté this in 1 1/2 tbs coconut oil, and add 1 1/2 tsp organic cane sugar. Sautè till dark brown, and then let this cool down.
In a KitchenAid bowl, measure in 400g unbleached KA bread flour. Make a depression or hole in the flour, and add into this depression in the flour, about half of the 260g filtered water. Flip the sides of the flour over the water in the depression to cover the water, and let this autolysis for 20 to 30 minutes.
To the rest of the water, add in the cane sugar and the dry yeast and let this develop till foamy. It should also take about 20 minutes. Refer to Blog posted 9/16/2018 : Avoine-French Seed & Grain Mixture Bread.
The shaped ball of dough on floured baking paper just before spritzing water and scoring.
After the autolysis period, add 2 tbs coconut oil to the flour and water mixture, and pour in the foamy yeast mixture. Mix these ingredients for 10 mins till the dough is silky smooth and stretchy. You may have to add in more water or flour, by the teaspoons, to get the consistency that you want. When the dough is almost done, add in 11/2 tsp sea salt, mix again then add in the cooled caramelised onions.
Total time mixing should be about 10 to 15 minutes. Transfer the dough to a floured silicone mat. Fold and form into a ball.
Repeat folding twice at 30 minutes intervals. At the end of 1 1/2 hours, fire up the oven with the Dutch Oven (DO) inside, without the cover. Do a third fold, and then shape and transfer dough on to a lightly floured baking paper and proof further for 30 minutes.
Spritz some water on the dough and score it, and then gently transfer the dough to the hot DO and place on the cover. Bake at 240˚C for 30 minutes covered; and subsequently 5 to 10 minutes at 220˚C with the lid off to brown the crust. When done, transfer to a metal rack to cool.
Gently lowered into the hot DO.
After baking 30 mins. the cover is taken off.
The final product, a crispy crust, soft light crumb and incredibly aromatic, tasty bread.
“The best things are nearest: breath in your nostrils, light in your eyes, flowers at your feet, duties at your hand, the path of God just before you. Then do not grasp at the stars, but do life’s plain common work as it comes certain that daily duties and daily bread are the sweetest things of life.”
― Robert Louis Stevenson ―
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