Onion Curry Baguette using a Arthur Martin
(4.8)
Preparation time
Total time
Servings
Calories / Serving
Difficulty
Imagine a fusion of cultures wrapped in a crispy baguette: the Onion Curry Baguette is a delightful adventure for your taste buds! This recipe marries the classic French baguette with the warm, aromatic spices of Indian curry and the fiery kick of Korean gochujang. Legend has it that this culinary concoction was born from a baker's late-night craving for something spicy yet comforting, leading to an unexpected yet delicious masterpiece. With a hint of sweetness from honey and the savory crunch of onions, each bite is a passport to flavor town, making it the perfect accompaniment to any meal or a standalone snack that will have your friends begging for the recipe. Bon appétit and spicy munching await!
Ingredients
- 290 g Water
- 20 g Fresh baker's yeast
- 500 g Flour t55
- 25 g Onion
- 2 Teaspoon(s) Honey
- 2 Teaspoon(s) Salt
- 1 Teaspoon(s) Curry
- 1 Tablespoon(s) Korean chilli paste - gochujang
Steps
- Add 290 g of water, 20 g of fresh baker's yeast in the food processor bowl.
- Mix manual: 3:00min / 37°C / Speed 1.
- Add 500 g of flour t55, 25 g of onion, 2 teaspoon(s) of honey in the food processor bowl.
- Add 2 teaspoon(s) of salt in a saucepan.
- Add 1 teaspoon(s) of curry, 1 tablespoon(s) of korean chilli paste – gochujang in the food processor bowl.
- Mix manual: 3:00min / 0°C / Speed 1.
- Transfer the content of the preparation content in a salad bowl.
- Setaside the preparation content cover with towel during 1h .
- Divide the dough into 3 equal pieces and shape them into baguettes.
- Place them on the prepared baking sheet and cover them, letting them sit in a warm place for 1 hour. In the meantime, place a heat-resistant shallow bowl with water in the oven and preheat the oven to 220°C.
- Cut the baguettes diagonally, bake for 30 minutes at 220°C, let cool, slice, and serve.
