Sourdough Caramelized Onion and Poppy Seed Baguettes

Sourdough version 
1000g batch at 70% hydration

2 tablespoons butter
1-tablespoon olive oil
1 large white onion
780 grams bread flour
2 to 3 tablespoons poppy seeds
330 grams water
150 grams milk
27 grams salt

Biga made with
220g of flour
220g of water
60 to 80g sourdough starter discard
Stir well, cover and leave on counter
for overnight to rise. 
Caramelized Onions

Chop large white onion and saute in
butter and olive oil until caramelized.
When biga has doubled, add to:
780g of flour
2 to 3 tablespoons poppy seeds
330 of water
150g of milk
Mix by hand and let rest
for 30 minutes.
Add salt and caramelized onions including the
butter and oil they were cooked in.  
Let rest for 30 minutes.
Over the next two to three hours do a series of stretch and folds with
 20 to 30 minute rests in between
I usually do at least 6 stretch and folds.
When dough is ready, either cover and leave on the
counter to rise (If baking same day) and then shape loaves, proof and bake.
If not baking same day cover and refrigerate dough for 
one or more days. 
Remove from fridge at least three hours before shaping.
Dough needs to come to room temperature and 
start to rise again. 
Bake on a stone at 450°F to 500°F.  

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s