Mix for 2 minutes slow and 6 minutes fast. Depending on type of mixer.
Bulk fermentation : Allow the dough to rest covered for ± 20 minutes before working off. The bulk dough is set aside and allowed to ferment. This mellows and softens the dough which results in a nicer end product much like a matured wine.
Scale off, mould round and rest for ± 5 minutes. Mould into small bread shapes.
Decorate with ±35g onion and 35g cheese. Soak onion in oil beforehand.
Prove for ± 40 minutes dough temperature ex proofer should be ± 40° C.