Pane alla Cipolla (diretto)

 

Ingredients:

  • kg. 5   Flour 0265SX
  • l. 5.5   Water (55%)
  • g. 200 Salt (2%)
  • g. 50   Malto Malt (0.5%
  • g. 800 Lard(8%)
  • g. 350 Yeast (3.5%)
  • kg. 3   Onion (30%)

Procedure:

Prepare the onion slices and place in the oven to brown for a few minutes,

Mix all the ingredients for 5 minutes at speed 1 and 6 minutes at speed 2.

Let the dough rest for 40-45 minutes.

Shape the loaves of the desired weight.

Let rise in a proofer for 60-70 minutes at 35 ° C with humidity R. equal to 75/80%.

The cooking time is 25-35 minutes approximately.