WHAT YOU NEED

Ingredients

125 grams of wheat flour
80 grams of water
High strength 150 grams
Medium weight 150 grams
Fresh onions 80 grams
1 gram of yeast (1/4 teaspoon)
2 grams of salt

How TO MADE Onion bread

Steps 1 to 4

1. Mix all the ingredients (125 grams of flour, 80 grams of water, 1 grams of yeast, 2 grams of salt) into a mixture, and the mixing phase is slightly smooth before the expansion phase.

2. After rolling, it is placed in a sealed container, fermented at room temperature for about 90 minutes, or refrigerated for 6 to 18 hours before use.

3. Remove the middle seed, take 80 grams of slices, mix all the ingredients with the main dough (80 grams of high starch 150 grams of medium starch 150 grams of yeast 2 grams of salt 9 grams of water 100 grams of fresh onions 80 grams) and finally mix until the dough is smooth and elastic.

4. The dough is placed in a container covered with a wet towel and placed in a warm, moist place for the first fermentation, about 45-70 minutes.

Steps 5 to 8

5. Remove the fermented dough to twice the size, use your hands to lightly press the dough to expel the air bubbles inside, knead it round, and let the wet towel loosen for 10 minutes.

6. A layer of dry flour is applied to the basket, while the top of the loose dough is also covered with dry flour, then it is turned upside down in the basket, placed in a warm and humid place for a second fermentation for about half an hour, and the dough is fermented until it expands to 1.5 times.

7. Preheat the oven at 200 degrees and put it in the baking stone plate at the same time.

8. Remove the fermented dough from the vine basket, put it on the baking paper, then draw the patterns with a sharp bread cutter, bake it along with the baking paper on a preheated stone board, put it in the middle layer of the oven, spray some hot water on the surface of the dough, then close the oven door, bake it for about 35 minutes until the surface turns slightly yellow-brown.

9.

Handy cooking tips

　　Bread is made using the medium-seed method, although it takes a longer time, but the volume is larger than the direct fermentation method, and the internal structure of the bread is finely packed and soft, and the bread has a good fermentation aroma.Both sugars and fats have an impact on the action of the yeast, but with the medium method, the fermentation action is basically complete before these materials are added.3. Onions are selected differently, the moisture content is not the same, and the amount of water used is adjusted accordingly.4. It is especially used in rice baskets, there is nothing to do without, the role of baking stone plates can make the bottom of the bread more crisp, those who like oatmeal must be defeated, not expensive.