Natural Fermented Charred Onion and Vanilla Ciabatta

Natural Fermented Charred Onion and Vanilla Ciabatta

1. Ingredients: 12ml olive oil, 6ml white sugar, 3ml apple cider vinegar, 190ml chopped onion, 5ml basil, 5ml oregano, 5ml tarragon, appropriate amount of salt, appropriate amount of black pepper

2. Heat the pot, pour olive oil,

3. Pour in the onions and stir fry over medium heat until the onions are charred and brown.

4. Add sugar, stir fry until the sugar melts and the onion turns brown.

5. Add vinegar and stir fry until the onion is evenly covered with vinegar sauce. Turn off the fire.

6. Add vanilla and mix well.

7. Add salt and pepper, mix well and let cool.

8. Dough: 129 grams of foaming starter, 76 grams of high-gluten flour, 2 grams of salt, 1 gram of dry yeast, 20 grams of milk,

9. Pour the dough ingredients into a large bowl,

10. Stir it into a smooth dough.

11. Sprinkle a lot of flour on the counter, move the dough to the counter,

12. Sprinkle flour on the dough and let it rest for 2 minutes.

13. Stretched twice,

14. Spread 1/4 onion,

15. Fold one end toward the middle, and then spread 1/4 onion,

16. Fold the other end toward the middle,

17. The surface is wiped / sprayed with oil,

18. Sprinkle with flour, cover with plastic wrap, and relax for 30 minutes.

19. Stretch it again and spread 1/4 onion,

20. Fold one end toward the middle, and spread the remaining onions,

21. Fold the other end, smear/spray oil and powder, cover with plastic wrap, and ferment on the counter for 90-120 minutes.

22. The dough swells.

23. Carefully move it onto the floured fermented cloth,

24. Elongated,

25. Fold, wipe/spray oil and powder, cover with towel, and allow for 45-60 minutes.

26. The dough grows up.

27. Carefully move into the baking tray.

28. Elongated to 23-30 cm.

29. Put it in the oven, the middle level, fire up and down at 230 degrees, steam it, or spray water on the walls of the oven every 30 seconds for a total of three times, then close the oven door and bake for 20-30 minutes.

30. The surface is golden and baked.

Tips:

You can use only one type of vanilla, or you can mix multiple types. Fresh is better, and the amount can be adjusted according to your own taste.
Be careful when transferring the dough and try not to let the dough exhaust.
The baking time and firepower need to be adjusted according to the actual situation.