Friday, April 2, 2010

onion poolish

A very tasty variation on my regular old poolish ciabatta with onions and sweet basil included for flavor.

MMMMM----- Recipe via Meal-Master (tm)

Title: 1024 onion poolish
Yields: 1 loaf
Cooktime: 40 minutes
Preparation Time: 1 day
Categories: bread, poolish, onion

136 gr water
136 gr flour
1/10 gr yeast, active, dry

1 batch poolish
195 gr water
21 gr onion, green, fresh
11 gr salt, sea
2 gr basil, sweet, dry
2 gr pepper, white
2 gr pepper, black
15 gr VWG
320 gr flour

* mix yeast and water, add flour, cover and sit overnight at room temperature

* add water to poolish and stir to loosen
* add all but the flour and VWG to the poolish and mix well
* pour into the mixer bowl

* mix the flour and VWG

* add the dry team in 3 installments

* rise, stretch and fold at the following intervals:
# 1 hour
# 1/2 hour
# 1/2 hour
# 1 hour
(total 3 hours batch ferment)

* roll out onto parchment paper in roaster oven (about 100°F)
* proof 1 1/2 hours

* heat up to 450°F
* bake for 40 minutes
* cool on rack and serve

Rating: 5/5 stars

Source: my head

* I found this quite tasty, wife thought lower the pepper a bit but she still ate quite a bit

* to try later
# more onions
# caramelized onions, including maybe the greens
# other sources of spice heat
# fresh basil including hot varieties


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