The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Raw Red Onion and Black Sesame S/D Baguettes

yozzause's picture
yozzause

Raw Red Onion and Black Sesame S/D Baguettes

Following on from the good result that i had with the 50% W/M Raw Red Onion and Poppy Seed loaf  that i really enjoyed i had another go this time it was 50% W/M  Raw Red Onion with Black Sesame Seed S/D Baguettes Oh and i used full cream milk as well and again very very tasty indeed. Dough started at 8 this morning and  all don and dusted  at 8 in the evening.

 

Comments

Benito's picture
Benito

They look great Derek, again the raw onions are a great idea and your use with the sesame seeds must taste great.  Your dough makes a great baguette as well.

Benny

yozzause's picture
yozzause

Thanks Benny , i couldn't help myself i had to use it again but differently too, trouble is i've eaten half of one already!

isand66's picture
isand66

I can see how you can’t resist eating these.

i bet these would be great grilled with some olive oil and a bit of cheese 😀

yozzause's picture
yozzause

You hit the nail on the head Ian 

alfanso's picture
alfanso

I've never known of onion, no less raw red onion, being used in the crumb - well, maybe Ian!).  Only as a topping on a bagel or bialystok.  With whole milk, somehow ludicrously called "vitamin D milk" these past few decades in the USA, it must be a very rich flavor.   Good shaping and scoring for a 50/50 flour baguette.

yozzause's picture
yozzause

  Thanks Alan the milk was just added at the last moment as i had a full bottle that had gone past its code and had returned from a 330km trip down South to my cousins vineyard at Frankland in the Great Southern wine district of Western Australia where we were very busy pruning for a few days. Why not add it rather than chuck it ? likewise the Red onion was a left over from the trip too, so all in all it was a left overs bread.  I did make some bread whilst we were down there which turned out rather ordinary but after i was checking the flour packages and it was out of date by 4 years. A lesson learned there.  

Kind regards Derek