Baguette with fried onion "Debut"

Description

This is my first baguette, now I scold myself why not make them early, this is good. I just love the thin and crispy crust on the cakes, and since that is the case, and inside the fragrant, delicate crumb with large holes, all so fluffy and delicious. Oat flour adds a little density to the flavor, but not the dough, the aroma of fried onions is very harmoniously blended, not Intrusive, and pleasant to the taste. Not taken up baguettes, thought it was too long and boring for me, but in vain, if you know in advance what it is and how to set, time flies, I highly recommend to try.

Ingredients

Water

200 ml
Flour

2 cup
Yeast

1 tsp
Oat flakes

0.5 cup
Onion

1 piece
Butter

20 g
Vegetable oil
Salt

0.3 tsp
Sugar

0.5 tsp

Cooking

To make the dough. 1/3 tsp yeast mix with the sugar and 100 ml warm water, stir and add 2 tbsp flour, should be a liquid dough. Cover with a lid and leave for 3-4 hours at room temperature.

Cut onion finely and fry in butter. If a lot of oil, drain that onion was without the excess oil.

Oatmeal to grind into flour.

Plain flour mix with oats, add the salt, 2/3 tsp. of dry yeast, mix well. In approaching the dough add 100 ml of warm water, stir, then add the dry mixture, just to start to mix, add fried onion.

Knead the dough on the table in about 15 minutes. If you need to add flour, but not much, the dough remains a little sticky. Put the dough in a bowl lightly greased with vegetable oil. Cover and leave at room temperature for 3-4 hours, should increase twice.

Then divide the dough into 3 balls, cover and allow to rest 10 minutes. From beads to form moldings. Each ball to flatten into a small oval. In the formation, will stretch in length, so too long to do.

Oval folded three times, from the edge to the middle, overlapping.

Then from underneath pull the dough and fold back up. Then on the other hand to pull and bend upward.

It would be wrap it up the bottom of the procrastination of the top layer of dough in a herringbone pattern. Clear or not, I don't know, but I first time do not all right have the most.

Put the baguettes on a baking sheet with parchment paper, which is spread by the waves and between the waves to lay the baguettes. The pan I have one, and often a success, laid out on the tray before baking moved on a baking sheet. To propylite baguettes with flour, cover with film and put in the fridge for 12 hours.

Then removed and let stand at room temperature for 2-3 hours. Preheat the oven to 200-220 C. to Prepare a pan or bowl with ice water or ice. On baguettes to make cross cuts about 1 cm deep. If all the flour absorbed into the dough, then again a little propylite flour.

Put the baguettes in the oven and on the bottom of the oven to put the water or ice, first bake 5-7 minutes at 200-220 C, then at 180 for about another 15-20 minutes. After 10 minutes, a bowl of water to remove from the oven. Finished baguettes cool on a wire rack.

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