Breadlove project: recipe #1 onion softbread

I am not bored at all. The contrary, I'm pretty busy, but it doesn't mean I shouldn't have fun. So I decided to start a little project and practice bread baking. Nothing sophisticated, just simple home baking.

I don't have many tools. Let's see how far it will go and maybe I would want to get something extra, but at this point my toolbox looks like this:

Just a big bowl, measuring cup, kitchen scales, dough scraper, wooden board and a couple of towels.
Keeping it simple!

My goal here is to make bread baking a habit and enjoy bread from the store occasionaly (especially concerning the types that are tricky to make at home).

So here is my first recipe to test, adapted from my favorite cookbook by William Pokhlyobkin - Secrets of a Good Cuisine.



Ingredients:

• 18-20 g yeast
• 300-500 g wheat flour 
• 60 ml water
• 80 ml milk 
• 80 ml olive oil
• 1/2 medium onion
• pinch salt

Procedure:

1. Preheat oven to 200 C.
2. In a large bowl put 18 g yeast, add 60 ml water (room temperature) and 1 tbsp flour.
3. Mix together until smooth. 
4. Add 80 ml of milk (room temperature or slightly colder), 80 ml olive oil, mix well until uniform. Add a pinch of salt.
5. Chop an onion very finely and add to the mixture, stir. 
6. From this moment start adding flour, part my part. Start with a cup, then add little parts (2-3 tbsp). Work out the dough with the spatula or by hand, until it stops sticking (try with finger). At the last stages of knitting the dough, you can put it on the surface and work out there.
7. Divide into small balls (size of small apples), press flat with 1-1.5 cm thick.
8. Put the flat buns onto metal sheet. Let them rest 2-3 minutes.
9. Place the metal sheet in an oven for 10-12 minutes. Try with a wooden stick if guey inside. If not taken those gorgeous buns out.
10. Transfer onto the wooden board/surface and cover with a towel for 20-25 minutes.

Estimated preparation time: 30 minutes
Estimated cooking time: 12 minutes

Notes: 
The buns will be still sort of warm after 20 minutes, but with noticeably more developed taste.
In this recipe I got confused and put 2 times more olive oil, supposed to be just 40 ml, but the buns turn out delicious and slightly resembling focaccia!