Onion bread

Kneading time: 12´
Temperature of the dough: 23 ºC
1st fermentation (the dough is not divided yet): 1 h
2nd fermentation (the dough divided): 30´
3rd fermentation (the piece is finished): 1 h
Cooking time: 5´
Temperature of the oven: 210 ºC

RECIPE

• Mix water, white wine and flour and rye flour at a medium speed for 5 minutes.
• Autolyse for 30 minutes.
• Soften the onion in olive oil.
• Add the natural yeast dough and mix for 1 minute at a low speed.
• Knead for 7 minutes at a medium speed. Add salt and yeast one minute after.
• When the kneading is about to finish, add the onion.
• Ferment for 1 hour and 30 minutes.
• Make pieces of 550 g. Gently make ball shapes.
• Leave to stand for 30 minutes.
• Make batards.
• Ferment for 1 hour.
• Cook at 210 ºC for about 30 to 40 minutes.