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ONION BAGUETTE
INGREDIENTS:
220 GRAMS ONION CUT IN JULIENNE AND PANFRIED UNTIL SOFT
20 GRAMS OLIVE OIL
10 GRAMS SUGAR
15 grams salt
500 GRAMS BREAD FLOUR
200 GRAMS CAKE FLOUR
100 GRAMS BIGA STARTER
12 GRAMS DRY YEAST
330 GRAMS WATER
HOW TO DO:
• Mix yeast with water and oil, separately make a mound with flours, salt, sugar, and kneed with water, add also biga.
• When almost ready include the onion and finish kneading, add a little flour if dough is too sticky until ready.
• Let rise at around 30 degrees C until doubled.
• To make baguettes divide dough in 280 grams chunks and make the baguette sticks, place them over baking tray and let them rise a second time.
• When ready, practice 3 small cuts transversally on each baguette and bake at 220 degrees until golden lightly brown in color and then turn off the oven and bake for another few minutes until ready.
• Take away and allow to cool over wire racks.
• Note: can make also rolls of 50-60 grams each.
• (BAKING 220©)

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