August 28, 2020 - 5:33am
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.
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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
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!
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 ?
You hit the nail on the head Ian
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.
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bread whilst we were down there which turned out rather ordinary but after i was checking the flour packages and it was out of date by 4 years.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