SOURDOUGH CARAMELIZED ONION AND POPPY SEED BAGUETTES

I decided to make bake something I haven’t baked in probably 6 or 7 years – my Caramelized Onion and Poppy Seed baguettes.

Started the dough with one of the small sourdough starters with the addition of yeast,

for a same day bake.

This is after the initial mix. Left for an hour before starting the additional stretch and folds.

Leaving the dough for an hour autolyze rest before starting the stretch and fold makes the dough easier to work with and even after the first stretch and folds the dough is already smooth.

I did two more stretch and folds after the first and by the third the dough was smooth and already developing bubbles.

After the final stretch and fold.

Then into the container with a lid for bulk fermentation.

Shaped and proofed and baked. Last batard was out of the oven by 3:30.