When I was young, there was a bakery in town that specialized in a Cheese Onion loaf. It was a soft, white crumb studded with melted cheese pockets and caramelized onions chunks. The bread was a sought after item and you could smell it baking from far off. So keeping that in mind, I made up a 64% hydration dough with some milk in it. I decided to do a one day ferment. I started in the morning and made the dough. During the day while the dough was fermenting, I caramelized up two onions. It takes a while to caramelize them to the point where the chunks turn really dark.
Here is the formula for the dough:
Caramelized Onion Cheese Loaf:
- 283 g of 100% hydration vigorous starter
- 256 g water
- 56 g evaporated milk
- 14 g oil
- 14 g sea salt
- 567 g bread flour
- 2 sweet onions chopped into chunks – 567 g
- enough oil to lightly cover the bottom of the pan
Now take half of the caramelized onions, 113 g of cheese chunks and one pile of the dough chunks and place them in the middle of the dough circle.
Fold the dough edges to the middle to make a boule:
Place the boule in an oiled 8″ baking dish or pan. Oil the surface of the dough and repeat the shaping and filling for the second loaf. Allow your boules to ferment for about 2.5 to 3 hours in a warm place. Keep the surface covered, oiled or both.
When the proofing is done, slash the top of the dough and bake the loaves together in a preheated oven at 425F for 30 – 40 minutes or until a baking thermometer reaches 205- 210F. I used a baking stone to give the bread extra bottom heat.
Allow the bread to cool before slicing.
I will post a crumb shot later when the bread is sliced.
The aroma of this bread is awesome, as you could imagine!