Taste: slightly spicy and aromatic onion, elastic and slightly soft.
The bread is sealed at room temperature with high water content and enjoyed overnight, if the water content is low, put it in a sauna.
I want to burst it when it is moistened with red oil.
One Bite of Addictive, Two Bites of Spicy Bread with Onion Sauce
Ferment the dough at room temperature for one time, then drain and refrigerate overnight.
Soak the oatmeal in water.
Mix all the ingredients, knead the dough until the surface is smooth, let it rest for half an hour, fold it, repeat twice, and ferment for about 40 minutes. (Folded dough will ferment slightly faster, adjust the time according to the actual situation. The chef’s machine can be beaten directly to the expansion stage and fermented to double in size.)
Divide the dough into desired sizes, roll and shape according to the baguette operation.
Flatten the shaped ends of the dough, smear with the oil chili and sprinkle with the green onions. (If there is no sugar added to the oil chili, sprinkle a little granulated sugar for freshness and flavor)
Wake up for about 40 minutes, bake in the oven for 28 minutes at 210℃ on the upper heat and 190℃ on the lower heat.