Yesterday, I made Peter Reinhart’s Vienna bread with the dutch crunch topping. I pretty much followed the directions exactly. I mixed up the dutch crunch paste (using rice flour) to a very thick consistency and applied it moments after the final shaping in an effort to get the most dramatic mottling effect. It was a bit too thick in retrospect – I couldn’t brush it on. Rather, I had to spread it on with my fingers.
Has anybody seen a recipe for something like a savory onion spread? I while back somebody posted a very simple recipe in a local newspaper for savory onion something, I don't think it had any ingredients other than onions, and it slow cooked for a long time until they become a kind of jam or spread. This sounds like something I would love to try on my sourdough, but I can't find the article, and the reipes I find online have a long ingredient list, I just know this is not what I had read about.
Russ from RI