"Recipes are meant to be shared"...Ann Thibeault

Saturday, October 24, 2015

Caramelized Onion and Poppy Seed Baguettes

Started two batches of dough on Thursday.

Both were 750g batches at 70% hydration.

One batch I turned into a 
Caramelized Onion and Poppy Seed version.

 I tasted a sample of onion and poppy seed bread while in Victoria last week.

Decided that I would make my own version.

I winged it using my regular basic recipe.

Caramelized onions and poppy seeds,
along with a combination of milk and water were added to
my standard recipe.

I was really happy with the crumb.

Wasn't sure it would be as open or have the shine because of the addition
of the onions with butter and oil, and the addition of the milk.

The bread came out of the oven late evening.
Moe and Matt both had warm slices, buttered as a bed time treat.

Sliced for breakfast

It made great toast.

            4 baguettes or boules

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

NOTES:  Sourdough Version - substitute 100g of fresh fed starter for the yeast.

Hydration 70%  

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 (if making sourdough add now instead of 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.


  1. Thank you Ann for sharing the recipe, they look absolutely wonderful and delicious, can't wait to make them. ....

  2. Oh forgot to ask you if I can put the dough in the refrigerator after the stretch and folds

    1. Rosa, yes after the last stretch and fold you can refrigerate. Because of the onions I probably would not let it go more than one day though before baking.


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