I decided to bake something I haven't baked in probably 6 or 7 years - my Caramelized Onion and Poppy Seed baguettes.
Started the dough with one of the small sourdough starters with the addition of yeast, for a same day bake.
The initial mix
After the 1st stretch and fold.
Dough had three more stretch and folds before being left on the counter
in a covered container for a room temperature bulk fermentation.
Last batard was out of the oven by 3:30.
After dinner tonight, Moe had a slice buttered.
