Mix all ingredients together (except the onions) for 16 mins slow, 4 mins fast.
Incorporate onions on first speed after mixing
Dough temperature 24°C
Bulk fermentation 18h at 4°C
Divide and place on setters
Rest for 15 mins
Sieve flour over top and 2 x 45° cuts on each
Bake with steam in deck oven for 25 mins at 240°C Top 230°C bottom drop to 230°C top 220°C bottom after loading bread, open damper after 12 mins
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