Roasted Onion And Asiago Miche
Jul 20, 2024 11:19 AM
For a huge cheesy and flavorful loaf of bread, try this roasted onion and asiago miche.
This is an extra large loaf of bread that is loaded with three types of onions along with a generous amount of asiago cheese. It's also topped with lots more cheese along with roasted onions.
This bread is called a miche, which is a French term for a large sourdough multi-grain loaf, meant to keep a family fed for up to a week, until they could access the village oven again. Perhaps the best known is the Poilane-Style Miche, from the famous Paris bakery. It's the loaf featured on the cover of Peter Reinhart's book, The Bread Baker's Apprentice.
In this case, the only flour in this bread is bread flour, but the loaf is still huge and hearty.
Ingredients:
Sponge
- 28 grams (1 ounce/2 tablespoons) of 100% hydration sourdough starter
- 113 grams (4 ounces/1/2 cup) of room temperature water
- 159 grams (5.6 ounces/1 1/4 cups) of unbleached bread flour
For the Roasted Onions
- 113 grams (4 ounces/1 medium) of onion, coarsely chopped
- 1 1/2 tsp olive oil
- Pinch of ground black paper
- Pinch of salt
Final Dough
- 453 grams (16 ounces/3 1/2 cups) of unbleached bread flour
- 1 1/8 teaspoon instant yeast
- 255 grams (9 ounces/1 cup plus 2 tablespoons) of lukewarm water (90 to 100 degrees F)
- 2 teaspoons salt
- 1 1/2 tablespoons olive oil
- 227 grams (8 ounces/1 1/2 cups) grated Asiago cheese.
- 28 grams (1 ounce/1/4 cup) of chopped chives, or more to taste
- 28 grams (1 ounce/1/4 cup) of sliced scallions, or more to taste
Prep Time:
60 minutes
Cook Time:
60 minutes
Total Time:
1 740 minutes
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