Sourdough Caramelized Onion and Poppy Seed Baguettes

Sourdough version 

1000g batch at 70% hydration

Ingredients

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

Biga

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.

or 

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.