Tadka caramelised onion walnut sourdough

Sweet deep and aromatic

Spiced caramelised onion and shallot

Nutty roasted walnuts

S E R V I N G S : /

A L L E R G Y : Gluten, mustard, nuts ‍

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Ingredients.

Dough

200g bread flour

25g wholemeal flour

25g rye flour

160g water

40g sourdough starter

4g salt

Filling

½ tsp cumin seeds

¼ tsp black mustard seeds

Small handful of fresh/dried curry leaves

3 onions thinly sliced

2 shallots thinly sliced

2 garlic minced

1/8-1/6 tsp turmeric

Black pepper

Salt

Roasted walnuts

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Preparations.

1. Mix the flour and water, then let it autolyse for 1 hr

2. Mix in sourdough starter, then rest 30min

3. Mix in the salt and rest for another 30min

4. Stretch and fold the dough, then rest ¬45min

5. Optional - Laminate the dough by stretching it out into thin layer on kitchen counter then fold it back into a ball, then rest ¬45min

6. Perform 2-3 sets of coil fold with ¬45min rest in between

7. Bulk ferment for ¬6min until double in size

8. Meanwhile, caramelise thinly sliced onion and shallot in a sauce pan, season with salt and add minced garlic when they turn deep golden brown, transfer them into a bowl when done

9. Bloom the cumin and mustard seeds in oil, add curry leaves when they start to pop

10. Add the spices and fry until fragrant, then add a splash of water and mix in the caramelised onion and shallot

11. Add the onion and roasted walnuts as you shape the dough, then proof in the fridge for 10-18hr

12. Preheat the oven at 250-260C for at least 45min

13. Score the dough, steam bake at 250C for 15min by placing a tray of hot water underneath, then remove the water bath and bake at 230 for further ¬15min or until the surface start to burn

14. Let it cools down completely before slicing

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Notes / Chats.

• Optional to add wholemeal or rye flour, you can use bread flour instead

• Even better to use mix of red ad yellow onion

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Extra.

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