Onion Bread From Starter/discard
Baked Goods, Breads
Ingredients
1 cup starter
1 cup of whole wheat flour
1 cup of water
1 tsp. dry yeast (optional)
1/4 cup water
2 cups bread flour
1 T. Kosher salt
1/2 tsp. Dried minced garlic (optional)
3 T. sugar
Bread flour or AP flour
1 large onion, finely diced (*2)
3 T. oil (*3)
Kitchenaid with dough hook
Directions
Day 1: To the starter, add the whole wheat flour and water.
Cover and let sit overnight. (*1)
Day 2: Mix your fed starter, water, bread flour, and yeast thoroughly. If it is too dry to come together completely, add 1-2 tablespoons of water.
Cover and let sit 1-2 hours, until nice and puffy. While it is rising, prep your onion.
Chop your onion, or put it through a food processor, and sauté in a pan with the oil. When it is translucent and lightly browned, let cool completely.
Knead the salt, sugar, garlic, and cooled onions in oil into the dough. Incorporate enough additional flour to make a doughy ball. It won't take much, only around 1 cup.
Turn out onto a floured board and knead until the ball is smooth, elastic, and leaves no fingerprints when pressed.
Shape into a log and put it on a parchment or silicone lined baguette pan or baking sheet.
Spritz with water and let rise about 1 hour (or more if it is rising very slowly). It should be very puffy. It may double, it may not.
Preheat the oven to 350°.
Bake 30 minutes, spritz with water, and bake another 10-15 minutes, until nicely browned.
Notes
*1 If you don’t plan to make bread right away, prepare the starter and put it in the fridge. Let it warm up and become bubbly before using.
*2 The onion can be whatever type you'd like.
*3 Olive or avocado are preferable, but it can be canola or vegetable.