Caramelized Onion with 4 Cheeses- Take 2

This is baking batch #2 of the Xmas sourdough orders.
I want to thank Wendy (Lazy Loafer) for outlining her method of bulk fermentation in the fridge and proofing/baking the next morning in her posts as I used this for the first time to accommodate my schedule.
Recipe
Makes 3 loaves
696 g unbleached flour
4 g vital wheat gluten
250 g high extraction red fife flour (I milled 285 g of red fife berries and sifted it. Save the bran for the levain)
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