Getting ready for some work to showcase our wheat breeding activities… My version of petits pain d’oignons – Inspired by a colleague ex Toronto who cannot get them here.
Basic baguette dough with poolish.
Baker’s flour 60%
Stoneground whole white wheat from our Hard Elite nurseries 40%
instant yeast 1.2%
poolish 101% (poolish formula – 100% baker’s flour 100% water 0.1% instant yeast – about 15 hours at room temperature)
Mixed 4 min slow 4 min speed 2 (Hobart vertical 20 qt)
Bulk fermentation 1.5 hours – one fold @ 30 min
Divided to 150 g pieces – preshaped into rounds – rested 30 min – shaped into rolls – crosswise scissors cuts in top open cuts add 1-2 tablespoons onions**
Proof a short 1/2 hour proof – they could have used at least 15 min more proofing
Bake 18 min @ 215 deg C ( ~ 420 deg F ) with steam
**Topped with Walla Walla sweet onions that were cooked in olive oil then poached in heavy whipping cream until the mixture was very thick . Onions were added to the cross shaped cuts in the top of the rolls,
Informal taste tests say this formulation is a keeper !