bakekrazy

This is a great recipe but requires a few items you may not have in your kitchen. One thing you will need is a baking stone sometimes referred to as a pizza stone. A baking stone allows for even cooking and pulls the moisture from the dough allowing for a crispy texture. If you plan on making different types of bread a baking stone is a must and can be easily purchased online. The second thing is some lava rocks which you could fine at a local hardware store and commonly used in an outdoor grill or fire pit. . These are great to help create steam in your oven. Third thing is a pizza peel which is a paddle shaped tool which allows you to slide the bread onto the baking stone. (Helpful but you could also use the back of a 1/2 sheet tray)

I like this recipe because the caramelized onion and garlic bring a whole wonderful flavor to this artisan bread.

Ingredients:
(sponge)
2/3 cup of bread flour
1/2 cup of warm water (100 degrees)
1/8 teaspoon instant yeast

(dough)
3 cups chopped yellow onions
3 tablespoons minced garlic
2 tablespoons olive oil
1/2 teaspoons dried thyme
2 teaspoons brown sugar
2 teaspoons salt
1/4 teaspoon pepper
2 1/3 cup bread flour
1 1/2 teaspoons instant yeast
7/8 cup water (room temperature)

To make the sponge add all ingredients to a medium bowl and mix well. Cover with plastic wrap overnight on the counter or at least 6 hours.
In a frying pan heat the olive oil over a medium heat until it begins to simmer. Stir in the onions, garlic, brown sugar, thyme, 1/2 teaspoon salt and the pepper, then cover. After about 5 minutes remove the cover and continue to cook until the mixture caramelizes, about 15 – 20 minutes. Remove from the heat and allow to cool completely. In a medium bowl whisk together the flour and yeast, set aside. Now that the onions are cool add half with the water into the sponge mixture and blend together. In a stand mixer fitted with a dough hook add the flour/yeast mixture and at a slow speed add in the sponge/onion water blend until incorporated. Cover the bowl with plastic wrap and allow to sit on the counter for 20 minutes. Place the bowl back into the stand mixer and add in 1 1/2 teaspoons of salt and mix on a slow speed and then slowly add in the rest of the onion mixture. Spray a large bowl with vegetable spray and add in the dough. Cover with plastic wrap and allow to rise for 30 minutes. Using an oiled spatula fold the dough over itself from the sides to the middle while in the bowl (about 8 folds and repeat about six times turning the bowl slightly after each fold) Cover again and allow to rise another 30 minutes. Perform the folds again and this time allowing the dough to rise about 1 1/2 hours covered. Place the dough onto a lightly floured surface and press and stretch the dough into a 10″ round circle deflating any gas bubbles. Line a baking basket or colander with a slightly damp kitchen towel dusted with flour and place the dough in, seam side up and place into your microwave with a 1/2 cup boiling water and allow it to proof 1 1/2 to 2 hours. (The microwave will be used as a proofer). Place a 16″ x 14″ parchment paper onto your pizza peel or the back of a 1/2 sheet tray. Flip the dough onto the parchment paper and remove the towel, Cut two slashes forming an X -1/2″ deep into the top of the dough. Forty-five minutes prior to baking, position the baking stone on the middle rack and two pie plates filled with the lava rocks at the bottom rack of your oven, set the oven to 425. Add 1/2 cup of water to one of the pie plates and allow about one minute for steam to form in the oven with the door closed. Slide the dough with the parchment paper onto the stone and and another 1/2 cup of boiling water to the second pie plate. Bake for approximately 50 – 60 minutes until the internal temperature reaches 210 degrees. Transfer to a cooling rack and allow to cool 2 1/2 hours.

Enjoy
Chef Brian Klauss