Caramelized Onion and Poppy Seed Baguettes

2 tablespoons butter
1-tablespoon olive oil
1 whole white onion, peeled and diced
750 grams hi protein flour
2 tablespoons poppy seeds
375 grams water
150 grams milk
4 grams yeast
22 grams salt

70% hydration

In a medium sauté pan, melt the butter and the olive oil. Add the
diced onions and cook on a low-medium heat, stirring often, until
the onions are caramelized. Let cool and set aside.

In a large Cambro or mixing container of your choice, place the
flour and the poppy seeds and mix well.  Add the milk, water, mix
by hand.  Let sit 10 minutes.  Add the onions including the
butter and oil and incorporate using the pinch, and fold method.
Autolyze for 20 minutes.

Sprinkle the salt and yeast onto the dough and using the pinch and
fold method, blend into the dough. Let autolyze another 20 to 30
minutes.

Do a series of 5 stretch and folds every 20-30 minutes.
Allow the dough to do a bulk rise until dough has almost tripled.

Divide the dough and let rest covered for 20 minutes.  After rest,
shape into baguettes or boules.  Dust with flour, and cover with a
tea towel and leave to proof.  (check with the finger dent test).

Bake in a preheated 500°F oven on a stone or vessel of your
choosing.  Be sure to preheat your Dutch oven or stoneware vessel
with the oven.

As soon as the loaves go into the oven, spray with water, and for
more steam,  toss a cup of hot water into the bottom of a pan in
the bottom of the oven.

Bake 20 to 30 minutes until loaves are brown and the internal
temperature is 200°F  to 210°F.

 If using a covered vessel uncover after 20 minutes. Bake 5-10
minutes longer until desired colour and temperature is reached.



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