Makes about 8 small, round loaves
4 cups bread flour
2 teaspoons kosher salt, plus some for sprinkling
3 tablespoons dry yeast
5-7 cloves garlic, minced
3 or 4 green onions or chives minced (about a 1/4 cup)
1/4 red yellow or white onion, minced (a combination of onions is nice)
1/2 cup Sourdough Starter
1 1/2 tablespoons olive oil, plus some for brushing
1 cup to 1 1/2 cups warm water (80º-90º)
Using a large mixing bowl, fitted with a paddle, place flour, salt, dry yeast, garlic, onions, starter and olive oil. Begin mixing on medium and slowly add water, starting with the one cup, letting it absorb as you add it. As the dough begins to come together, change to a dough hook. If needed, add the remaining water you want the dough to be soft, but not wet and sticky. The amount of water will depend on the flour and the weather. Turn the mixer on low and continue to mix the dough for about 15 minutes. The dough will form around the dough hook. The dough should be tight and smooth.
Place the dough on a lightly floured surface and knead 6-8 times. Place dough into an oiled bowl, turning to coat. Cover the bowl with plastic wrap and allow it to rise for about 45 minutes or until doubled in size.
Punch the dough down and turn it onto a lightly floured surface. Knead a few times and then separate into 8 portions. Allow dough to rest for a few minutes. Roll each portion into a 4″-5″ round and set on oiled sheet pan. Brush with additional olive oil and sprinkle with salt. Cover lightly with oiled plastic wrap and set aside to rise again, about 30 minutes. During your 30 minute rise time, preheat oven to 450º.
Lower temperature to 375º and put bread in to bake for 15 minutes or until golden brown and internal temperature reaches 190º-200º.
