Onion board is also known as "pletsl", depending on where you're from.
This is another recipe from "Inside the Jewish Bakery" by Stanley
Ginsberg and Norman Berg, ISBN 978-1-933822-23-5. You can use the
bialy dough - see their bialy recipe in bread-bakers v114.n009.3 - or
the "medium enriched dough" recipe below. You have your choice of any
of three different filling recipes - there's one in the bialy recipe
(v114.n009.3) and two more elsewhere in this digest.
Medium enriched (medium Vienna) dough
Bread flour 4 1/2 cups/21.8 oz/620 g/100%
Water 1 1/4 cups/10.0 oz/280 g/45%
Oil 2 Tbsp/1.0 oz/30 g/5%
Egg 1 large/1.7 oz/50 g/8%
Sugar 3 Tbsp/1.4 oz/40 g/6%
Malt 1 Tbsp/0.7 oz/20 g/3% -- dry or liquid
Instant yeast 5 tsp/0.7 oz/20 g/3%
Salt 1 1/2 tsp/0.3 oz/10 g/2%
1. If using liquid malt, dissolve it in the water, then in a separate
bowl combine the egg and oil and whisk lightly together. In a large
mixing bowl or the bowl of your mixer, combine the flour, sugar and
dry malt (if using) and yeast, then mix with a whisk or the flat
(paddle) beater at low (KA 2) speed.
2. Add the water/malt and egg/oil mixtures at the same time to the
dry mixture and blend until the dry ingredients are evenly hydrated
and the dough forms a shaggy mass, 1 to 2 minutes. Sprinkle in the
salt and mix for 1 minute more.
3. If kneading by machine: switch to the dough hook and knead at low
speed for 8 to 10 minutes until the dough cleans the side of the bowl
and stretches when pinched and pulled. Turn onto a well-floured work
surface and knead by hand for 30 to 60 seconds. If kneading by hand:
turn the dough onto a well-floured work surface and knead until the
dough is smooth and elastic and stretches when pinched and pulled, 12
to 15 minutes.
4. Form the dough into a ball and put it in a lightly oiled mixing
bowl, turning it upside down so that there's a thin coating of oil on
the top surface. Cover with plastic wrap or a damp cloth and let the
dough ferment for 45 to 60 minutes, until doubled in bulk.
5. Turn out onto a well-floured work surface, degas and knead gently.
Onion board
Use one recipe of dough and two recipes of onion filling.
Makes three 12 oz/340 g onion boards.
1. Preheat the oven to 400F/205C, making sure your baking surface is
in the top third of the oven. Prepare onion filling and medium
enriched dough as above. Divide the dough into three 12 oz pieces,
roll into a thick sausage shape and stretch to a width of about 12
in. Cover with plastic wrap or a lightly dampened tea towel and let
rest for 20 to 30 minutes to relax the gluten and allow proofing to
start. Divide the onion filling into thirds.
2. Place one of the dough sausages on a well-floured work surface so
that the wide side faces you. Using a rolling pin, roll the dough
first from side to side to a width of about 16 in, and then use your
hands to stretch to a length of about 12 in. Try to stretch the
center as thin as possible without tearing, while leaving about 1 in.
of thicker edge. Transfer to a parchment-lined baking sheet or
proofing board, if using a baking stone. Use a fork to thoroughly
dock (prick) the thin centers; this will prevent rising and the
formation of bubbles in the dough.
3. Spread one-third of the onion filling on top. Immediately place
the baking sheet in the oven or slide the parchment onto your baking
stone and bake for 10 to 15 minutes, until the center turns a medium
brown and the edges puff up. Remove to a rack and let cool for at least 1 hour.
4. Repeat with the rest of the dough.