Sending this to Yeastspotting [1].

Click here for my blog index. [2]

Still making baguettes every weekend, with random "what's in the cupboard/fridge variations".

1) With semolina flour

AP Flour, 350g

Semolina Flour, 75g

ice water, 320g

salt, 10g

starter (100%) 150g

-Mix flour, ice water and autolyse for 12 hours.

-Mix in salt, starte, then follow the basic 36 hour sourdough baguette formula here [3].

My semolina flour absorbs quite a bit of water, so I kept the dough fairly wet. Nice crumb, with gold color and good chew.

2. With prosciutto, yum!

Sticky proscioutto does affect the crumb negatively, but for the awesome taste, it's worthwhile.

AP Flour, 425g

ce water, 320g

salt, 10g

rye starter (100%) 150g

proscioutto, 100g, diced

-Mix flour, ice water and autolyse for 12 hours.

-Mix in salt, rye starter, and proscioutto pieces, then follow the basic 36 hour sourdough baguette formula here [3].

3. With caramelized onion

AP Flour, 425g

ce water, 315g

salt, 10g

rye starter (100%) 150g

caramelized onion, 80g, diced

-Mix flour, ice water and autolyse for 12 hours.

-Mix in salt, rye starter, and caramelized onion, then follow the basic 36 hour sourdough baguette formula here [3].

Onion pieces are peeking out, these baguettes are full of the frangrant flavor and smell of caramelized onion.