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Loaf "Cipollino" with sourdough

Loaf "Cipollino" with sourdough

Category: Sourdough bread
Sourdough Cipollino loaf

Ingredients

OPARA:
Wheat sourdough 100% 40 g
Wheat flour 100 g
Water 60 ml.
DOUGH:
Opara all
Wheat flour 170 g
Water 80 ml.
Salt 3/4 tsp
Sugar 1 tbsp. l.
Butter 15 g
Bulb onions 50 g
Vegetable oil (for frying) 15 g

Cooking method

  • Dough:
  • Mix ripe sourdough with flour, add water. Knead a tight lump of dough.
  • Put the dough for fermentation at room temperature for 8-12 hours.
  • Dough:
  • Finely chop the onion, sprinkle (until transparent).
  • From the ingredients, knead the dough (except for butter and salt) for 8-10 minutes, then add softened butter and salt to the dough. The dough is rather sticky.
  • We put to wander in the heat for 1.5 hours. In the middle of the cycle, stretch the dough once "Stretch and fold".
  • As time passes, we shape the bar ..
  • We place our blank, seam down, on a baking sheet covered with a non-stick mat ..
  • For proofing, I put a huge P / E bag on a baking sheet, tucking the edges (so that the top of the product does not wind up, this is more convenient than stretching the film)
  • Proof until doubled (60-90 minutes).
  • We heat the oven, but for now you can make oblique cuts on the loaf.
  • Bake with steam at a temperature of 240 * C for the first 10 minutes,
  • then reduce the heat to 180 * C and keep the bread until golden brown.
  • The total baking time is 35-40 minutes.
  • Cool the finished bread on a wire rack ..
  • Sourdough Cipollino loaf

Note

The bread is baked in the footsteps of Manin Chipollinchik.

Baton "Cipollino" (Sonadora)
THANKS for the recipe, Man !!!

 

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