In a saucepan heat the milk with the chopped onion and the Bay leaf. Bring to a boil. Turn off the heat and allow to cool for 30 minutes. Strain the milk. Bow save.

Mix flour with salt in a bowl. In another bowl, stir the starter culture into the milk the onion. Add the onion to the milk with the yeast.

Liquid mixture add to flour. Mix well with your hands. Get a sticky mass. Cover the bowl with the dough with a towel and leave to rest for 10 minutes. Grease your work surface with a small amount of vegetable oil and knead dough on it for about 10 seconds. Flatten the dough into a ball. The ball is formed thus: slightly flatten the dough and hold it with your left hand (if you're right handed), bend the edges of the dough inward with your right hand; twist the dough in a circle until all the edges are wrapped to the center; then turn the dough smooth side up. spin some dough in his hands, giving it the shape of a ball. Wash bowl, grease it with vegetable oil and put the dough inside. Cover with a towel and leave to rest for 10 minutes. Again knead the dough for 10 seconds to form a ball and leave to rest in a bowl covered with a towel, already in 1 hour.

Towel covered proofing basket (or a bowl), it's good to sprinkle a towel with flour. On the working surface, floured, flatten the dough again into a ball, put the ball smooth side down in the basket, cover with a towel and leave to ferment in mounds until the dough to rise twice. I left it for 6 hours (it turned out :).

Preheat the oven to 210 degrees C. Turn the bread from the basket on a heated (inverted) baking sheet (or baking stone), sprinkled with semolina. The bread also top lightly sprinkle with semolina. Sprinkle the oven with water spray and bake the bread for 20 minutes. Then reduce the temperature to 190 degrees C. and continue to bake another 30 minutes. The bread will turn dark brown. If you knock the bread on the lower side, the pounding must be empty. While bread was baked, the flavor stood mind-blowing :)

Cool on a wire rack.

Bon appetit!