Name: Natural Fermented Roasted Onion Cheese Bread
Total time: 2 d
Yield: 2
Cuisine: Chinese
Ingredients: 10g Foaming starter; 37g Shimizu; 53g High-gluten flour; 38g onion; 3g olive oil; A pinch Coarse black pepper; 0.3g salt; 1g Dry yeast; 85g warm water; 75g Parmesan cheese; 10g chopped green onion; 10g Chopped onion

Natural Fermented Roasted Onion Cheese Bread

by Food·Color

4.8 (1)

Favorite

Difficulty

Easy

Time

48h

Serving

This dough is too big for most mixers (except for the'God Mill'), so it is best to knead the dough by hand. "Indeed, the main dough alone uses nearly two catties of flour. For those who are willing to make only 450 grams of toast, this is simply a super giant. Converted to 1/6 of the amount, the main dough only needs about 150 grams. Flour is enough...
"This dough is made of moist starter, and the moist starter is made of a small piece of foaming starter. This bread is big and round, with many pores in the heart of the hollow. "I really didn't expect the bread to grow into a tall dome. Does it look very different from the picture? Probably not enough fingers?
Among the cheeses that are suggested to be optional, it seems that only Kraft cheese powder can be used. Half went into the dough, and the other half should have been sprinkled on the only bread. However, looking at the cheese powder that seems to have accumulated a thick layer, I suddenly hesitated. Will it be too much? After all, it was still not finished. The results of the final baking show that although this effect looks good, it should actually be better after sprinkling.
The onions were roasted in advance to "golden brown, even a little burnt", and then sprinkled on the surface of the cheese and roasted, and finally turned into onion charcoal, lying black on the surface, looking straightforward. Look at the sample picture again, there is also such a charred distribution on it, maybe it is the onion charcoal. However, I really feel that this onion charcoal is not easy to accept, and as soon as it is out of the oven, it will be pulled off as much as possible, leaving only deep and shallow marks. It doesn't seem to be that eye-catching. . .
It's very fragrant and a bit salty, even if you don't sprinkle the cheese to the end, it can be considered salt less. . . . "

Natural Fermented Roasted Onion Cheese Bread

1. Sponge starter: 10g foam starter, 37g water, 53g high-gluten flour

Natural Fermented Roasted Onion Cheese Bread recipe

2. Mix the starter ingredients,

3. Stir it into a uniform dough and ferment at room temperature.

4. The dough expands and is full of expectation, put it in the refrigerator overnight, and take it out to warm up 1 hour before use.

5. Roasted onions: 38 grams of onions, 3 grams of olive oil, a pinch of coarse black pepper, 0.3 grams of salt

6. Cut the onion into large pieces,

7. Put it in a baking dish, add olive oil and mix well,

8. Sprinkle with pepper and salt,

9. Put it in the oven, middle level, 200 degrees, flip every 3-5 minutes, bake for about 10 minutes.

10. The onion turns golden brown, even a little burnt, out of the oven, let cool and refrigerate for later use.

11. Dough: 150g high-gluten flour, 1g dry yeast, 85g warm water, 4g salt, 7g olive oil, 75g parmesan cheese, 10g chopped green onion, 10g onion

12. Put the flour and yeast in a large bowl and mix well.

13. Add water and starter,

14. Stir it into a uniform dough, let stand for 5 minutes,

15. Add salt and olive oil and stir well.

16. Add half of the cheese, chopped green onion and chopped onion, continue to stir,

17. Until the film can be pulled out,

18. Put in a large bowl and ferment at room temperature.

19. Double the dough volume,

20. Take it out gently, try not to exhaust,

21. Arranged into a spherical shape,

22. Put it in a baking dish, wrap it with plastic wrap, and put it in the refrigerator overnight.

23. Take it out 2 hours before baking and leave it to proof at room temperature for about 2 hours.

24. Brush the surface with olive oil,

25. Press the dough to the bottom with your fingertips to form an uneven state.

26. Sprinkle the remaining cheese on the surface,

27. Sprinkle onions and continue to allow for 15-30 minutes.

28. Put it in the oven on the middle and lower level, and bake it with steam, or spray water on the walls of the oven every 30 seconds, close the oven door after three times, and bake at 230 degrees for about 20-30 minutes.

29. The surface becomes golden brown, take it out, remove the charred onion on the surface, and eat after cooling.

Tips:
The fermentation time depends on the temperature.
Roasted onions can also be changed into pan-fry until golden.
The cheese is not too much, you can use up the recipe.
The baking time and firepower need to be adjusted according to the actual situation.