![]() 1 tablespoon (plus more if desired) poppy seeds.3 large yellow or brown onions, about 3/8-inch dice ( I used 2 medium onions).1 tablespoon olive oil, plus more for stretching.279 grams (scant 1 1/4 cups) warm water (about 110 degrees F).30 grams sourdough starter, active and fed.360 grams all-purpose flour ( I used highly extracted, sifted, whole wheat flour).It represents a cross between focaccia and a bialy, and is generally shaped either in a board or a disk (called an onion disk). Sourdough Pletzel, a Jewish flatbread sometimes called Onion Board, is topped with onions and poppy seeds, similar to bialys. ![]() ![]() Sourdough Pletzel (Jewish Onion Board) Recipe Suggested timing:Ĩ:00pm: Prepare dough, let rest at room tempġ0:00pm: Place dough in refrigerator to cold ferment (10-15 hours)ĥ:00pm: Remove dough from refrigerator, let rest 30 min, sauté onionsĥ:45pm: Preheat oven, shape flatbread, final proof (30 min to 1 hour) I recommend preheating the oven after shaping to give the dough enough time in the final proof. The sourdough version needs a bit longer ferment on the counter after shaping (which I indicated in the instructions) so by the time I was ready to bake, the oven had been preheating longer than necessary. I had turned the oven down to 425 degrees, but the oven preheated longer than necessary because I was winging the timing while prepping the onions and shaping. I baked my sourdough flatbread on a baking steel, and it turned out a bit crispier than I anticipated. I didn’t have any poppy seeds on hand so I omitted those. ![]() The whole grain flour makes the flatbread a bit denser, but provides more fiber as well as depth of flavor. My version is naturally leavened and made with Maine Grains organic, sifted, all-purpose, stone-ground whole-wheat flour. This recipe was adapted from two sources, The Essential Jewish Baking Cookbook by Beth Corman Lee, and The Savory Baker by America’s Test Kitchen. After sautéing and baking, the onions are super sweet and delicious. ![]()
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