Challenge Completed!!!The forty-third (and final bread!!!) of the Bread Baker's Apprentice Challenge is Roasted Onion and Asiago Miche. This is a three day bread that is worth every minute it takes to make!
On day 1, I made the sponge with my starter, water, and bread flour. The sponge fermented on the counter all day and then went into the fridge for overnight. On day 2, I made the bread dough and roasted the onions in the oven. The dough consisted of a lot of bread flour (7 cups!), yeast, water, salt, olive oil, shredded Asiago cheese, and chopped chives and scallions. All of this dough was a bit much for my KitchenAid mixer but I kept at it. Flour kept sloshing out the sides and wound around the hook connections. After the dough finally all came together and the dough hook mixed it for a couple minutes, I got the bread on the counter and hand kneaded it for several more minutes to give it a final good mixing. The dough fermented for 3 hours and then I shaped it into two boules and placed them in the fridge for overnight.
I topped them with another half of the Asiago cheese and my roasted onions and baked each for 35-40 minutes. I'm not sure my house has ever smelled so good! Baking bread, baking/melting cheese, and roasting onion filled the house.
Bread Baker's Apprentice Challenge. What a fantastic finale!!