I have been making artisan bread quite a bit lately, they loved it so much. To prepare the dough, you may like to go to my Crusty bread-Amazing bread, No-knead Pumpkin seeds crusty rolls, I just add in poppy seeds and onions for filling this time. Really good tasty bread.
For filling (inspiration from Artisan 5 minutes):
I used 3 medium size of onions, cut them into very small pieces, using 2 tablespoons oil, fried them until they turned brown and fragrant. Let it cool, mix with lots of poppyseeds. Set aside.
Method:
1. Pre-heat oven to 230C. I used a baking stone, keeping a pan filled with hot water underneath the oven.
2. Spread generous flour on the working surface, oil your hands and scraper. Get ready parchment paper with lots of cornmeal on top of it, large enough to sit the dough on.
3. Avoid deflating gas too much, roll the dough out. Spread the ingredients evenly. Roll it like the way you would do to a swiss roll. Now, cut the long dough into half, plait them fully, make a ring, seal the 2 ends in nicely. Transfer to the prepared parchement paper ( refer first picture below here). Let it rise, it usually takes 30 minutes.
4. Bring the dough to the oven, quick water spray, bake for 30 minutes ( quick water spray again after first 5 minutes again).
Steps:
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| Spread ingredients evenly. Get prepared the parchment paper spread with lots of cornmeal. |
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| Baked on baking stone. |
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| The aroma of onions...., crusty outside, moist springy inside. |
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