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Onion and Gouda Sourdough Bread Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.3 from 12 reviews
  • Author: Evelyn
  • Prep Time: 1 hour 30 minutes (includes initial mixing, stretch and folds, and onion caramelization)
  • Cook Time: 45 minutes
  • Total Time: 19 hours (including bulk fermentation, proving, and cold retard)
  • Yield: 10 servings (1 medium-sized loaf)
  • Category: Bread
  • Method: Baking
  • Cuisine: European

Description

This Onion and Gouda Sourdough Bread recipe combines the rich, savory flavors of caramelized onions and creamy Gouda cheese with the tangy depth of homemade sourdough. The bread undergoes a slow fermentation process, enhancing its flavor and texture, resulting in a crusty, aromatic loaf perfect for sandwiches or as a flavorful accompaniment to meals.

Ingredients

Dough

  • 350 g water (room temperature)
  • 100 g sourdough starter (active)
  • 500 g bread flour (unbleached)
  • 12 g sea salt (coarse)

Filling

  • 1 yellow onion (medium-large, sweet preferred)
  • 2 tablespoons unsalted butter
  • 80 g Gouda cheese (shredded)

Instructions

  1. Make The Dough: In a large bowl, combine 350g room temperature water and 100g active sourdough starter, whisking until mostly combined. Add 500g bread flour and sprinkle 12g sea salt on top. Mix using a Danish dough whisk or spoon until a shaggy dough forms. Knead by hand until all dry flour is incorporated. Cover and let rest for 60 minutes.
  2. Stretch And Fold: With damp hands, gently stretch one flap of the dough and fold it over itself. Rotate the bowl 90 degrees and repeat 3 more times for one stretch and fold set. Cover and rest the dough for 60 minutes. Repeat the stretch and fold process once more, then rest for another 60 minutes.
  3. Caramelize Onions: Slice the onion and cook in a heavy skillet with 2 tablespoons unsalted butter over medium-low heat. Stir frequently until onions are deeply browned and sugars are caramelized, creating a fragrant aroma. Cool the onions in the fridge until needed for lamination.
  4. Laminate + Bulk Ferment: Lightly flour a work surface and turn the dough out. Press and stretch dough into a rectangle, resting if it tears. Spread half the caramelized onions (about 60g) on the top two-thirds of the dough, followed by half the shredded Gouda (40g). Fold the bottom third of the dough upward, then spread half the remaining onions and Gouda on the folded section. Fold in the bottom right and left corners about one-third width each, sealing the dough. Spread remaining onions and cheese over the top section, then fold it down to close the package. Use a bench scraper to transfer dough into a large bowl, cover, and bulk ferment for 2 hours.
  5. Pre-Shape and Shape: After bulk fermentation, the dough should have risen, showing bubbles and a smooth surface. Turn the dough out onto a floured surface and press it into a large rectangle. Fold the bottom third up as if folding a letter, then fold in right and left thirds. Roll from the folded bottom edge toward the top to form a log. Cover with a towel and rest for 30 minutes. Turn the dough over, clasp and press the ends together, rotate 90 degrees, and clasp again to form a batard shape. Press seams firmly. Dust with rice flour and place seam side up into a banneton.
  6. Prove + Cold Retard: Prove the dough for 2-3 hours at room temperature in the banneton, then cover and refrigerate for up to 3 days to cold retard. Baking immediately after proving is possible, but flavor develops better after cold fermentation.
  7. Bake: Preheat the oven to 450°F with a Dutch oven or cloche inside. When preheated, invert the banneton dough onto parchment paper. Score the dough using a lame or sharp blade. Carefully place dough with parchment into the hot Dutch oven. Bake covered at 450°F for 30 minutes, then uncover and bake for an additional 10-15 minutes until the crust is deeply browned and loaf reaches 205–210°F internally.
  8. Cool: Remove the bread from the Dutch oven and transfer to a wire rack. Allow to cool completely, at least 2 hours, before slicing to ensure optimal crumb texture and structure.

Notes

  • Use a sweet or yellow onion for best caramelization and flavor balance.
  • Ensure your sourdough starter is active and bubbly before starting for proper fermentation.
  • Resting time during lamination helps prevent dough tearing and aids gluten development.
  • Cold retardation significantly improves flavor depth but can be skipped if short on time.
  • Test bread doneness using an instant-read thermometer for best results.
  • Letting the bread cool fully before slicing prevents gummy crumb texture.

Find it online: https://evelynscooking.com/onion-and-gouda-sourdough-bread-recipe/