Mix on medium speed for 5-6 minutes, until well blended and developed. Ferment 6-8 hours at room temperature, until doubled in size.
Water, 53°F
4
Compressed yeast
.64
DOUGH
Poolish sponge
8
0.64
Combine. Mix on medium speed for 8- 12 minutes, until well developed.
Water, 53ºF
16
Bread flour
22
Compressed yeast
2
Salt
10
Walnuts, halves, toasted
13
Add, and mix on low speed until blended.
Yellow onions, diced, roasted
11
Instructions: Ferment dough in a large container until doubled in size. Divide the dough into 1-3/4 lb. portions and round. Give the dough a final proof on well-floured canvas or cornmeal-covered boards, until dough is "bubbly" and doubled in size. Bake at 450ºF for 30 to 40 minutes in a steam-injected hearth oven.
