This is how the original “recipe” looked:
And this is my version scaled to 940g:
Fry and cool the onions.
Usual routine, hand mix, 3 x 10 kneads with 5 minute rests, 4 hours fermentation with folds at hourly intervals.
This time I shaped as a tin loaf (same bake as Herbed Bread). I intended 3½ hours proof in the tin but knocked off half an hour because of the speed of the rise. Baked in the Pico 50 minutes, 250C top 220C bottom, steam for 15 minutes. In a convection oven I would have given it a straight 50 minutes at 210C.
Sweet from the raisins and onions. Light fermented flavour backed up by the onion. Rounded by the cheese.