Naturally fermented charred onions and herb ciabatta

Overview

Replaced Polish starter with natural starter. The yeast has been sitting in the refrigerator for a while, and then it is taken out to grow and make ciabatta, and the rest continues to lie dormant. No herb vinegar. I almost planned to buy a bottle. However, I could only use 15ml of the original bread, and I really couldn’t figure out how to use the rest. After thinking about it, I decided to use the bottle of apple cider vinegar that I had been using instead, but it just didn’t have the vanilla flavor. Fresh herbs? Of the four options listed, there are three: basil, oregano, tarragon, and dried. I can only make do with dry ones. I don’t know how to calculate the ratio of dry to fresh. I take a small spoonful of each, and I think it won’t be too much to be boring. It is stretched and folded into the shape of a foot plate. The surface is covered with a large amount of flour, and under the action of water vapor and heat, a crispy hard shell is formed. The smell of onions mixed with herbs wafts out, so fragrant. . . .

Tags

• baking
• breakfast
• afternoon tea
• summer recipes
• autumn recipes
• students
• apple cider vinegar
• basil
• fermentation starter
• high gluten flour
• olive oil
• onions
• oregano
• tarragon
• white sugar
• black pepper
• dry yeast
• milk
• salt

Ingredients

Steps

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

   

2. 2 Heat the pan, pour in olive oil,

   

3. 3 Add onions and sauté over medium heat until onions are caramelized and brown.

   

4. 4 Add sugar and stir-fry until sugar dissolves and onions turn brown.

   

5. 5 Add vinegar and stir-fry until onion skin is evenly coated with vinegar sauce. Turn off the heat.

   

6. 6 Add vanilla and mix well.

   

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

   

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

   

9. 9 Pour the dough into a large bowl,

   

10. 10 Stir into a smooth dough.

    

11. 11 Sprinkle a large amount of flour on the counter and transfer the dough to the counter.

    

12. 12 Sprinkle dough with flour and let rest for 2 minutes.

    

13. 13 Stretch it to 2 times,

    

14. 14 Place 1/4 onion,

    

15. 15 Fold one end to the middle, then put 1/4 of the onion,

    

16. 16 Fold the other end to the middle,

    

17. 17 Apply/spray oil on the surface,

    

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

    

19. 19 Stretch it out again and put 1/4 of the onion on it,

    

20. 20 Fold one end to the middle and lay on the remaining onions,

    

21. 21 Then fold the other end over, grease/spray with oil and flour, cover with plastic wrap, and ferment on the counter for 90-120 minutes.

    

22. 22 The dough expands.

    

23. 23 Carefully transfer to floured baking cloth,

    

24. 24 Stretch,

    

25. 25 Fold, grease/spray with oil and flour, cover with a towel, and let rise for 45-60 minutes.

    

26. 26 The dough grows.

    

27. 27 Carefully transfer to baking sheet.

    

28. 28 Stretch to 23-30 cm.

    

29. 29 Place in the oven, middle layer, heat up and down to 230 degrees, steam bake, or spray water on the four 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. 30 The surface is golden brown and comes out of the oven.