Put the flour in a mixing bowl and distribute the salt well. Crumble the fresh yeast finely (preferably with a little flour on your hands) and add it to the mixing bowl, also distribute it well. Now the onions are cut into small pieces, we like them very finely chopped, but the size can of course be changed as desired. Like the other ingredients, the onions should be distributed well before, now you slowly add the lukewarm water with constant, slow stirring, this is best done with a wooden spoon. After roughly mixing with the wooden spoon, knead the dough properly by hand. It is important that the dough is kneaded for a relatively long time, it should be about 10-15 minutes to achieve a good result. The dough is perfect if, after kneading, it sticks so little that nothing sticks to your hands. If the dough is a little too firm, add a little more water, if it is too soft or mushy, add a little more flour. Now the dough should rest / rise for at least 1 hour. After resting, knead again and divide into the desired portions. This dough is great for baguettes or as a bread dough. Baguettes: Bake at 180 ° C for about 20 minutes, after 5 minutes pour a little water over the baguettes, repeat the process every 5 minutes, this makes the dough nice and fluffy. Bread: Bake at 180 ° C for about 40 - 50 minutes, depending on the oven, also pour water after 5 minutes and repeat the process every 10 minutes. Shortly after taking it out after baking, you might think that the bread / baguette is way too hard, but that is misleading, because adding water during baking and a few minutes after baking makes it pleasantly soft.
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