Today, we’re diving into a world of rich flavors and perfect textures with this Caramelized Onion And Gouda Sourdough Bread. It’s a lovely loaf that balances the deep sweetness of slow-cooked onions with the creamy, nutty notes of gouda cheese, all wrapped up in the comforting crunch of a sourdough crust.
Why You’ll Love This Recipe
- Flavor Harmony: The combination of caramelized onions and gouda creates a beautiful medley of sweet, savory, and creamy.
- Artisan Appeal: Making this sourdough from scratch gives you a sense of accomplishment and artisan quality right at home.
- Perfect Texture: The crusty exterior contrasts wonderfully with the soft, flavorful interior.
- Make Ahead: The long fermentation process means you can plan ahead and let the flavors develop over time.
Ingredients You’ll Need
To create this masterpiece, you’ll need a blend of simple ingredients that come together to deliver a complex taste profile. Each component plays a vital role in crafting this delicious Caramelized Onion And Gouda Sourdough Bread.
- Water: Essential for the dough to develop its gluten structure. Room temperature water works best.
- Sourdough Starter: This is where the magic begins—giving the bread its perfect rise and tangy flavor.
- Bread Flour: It provides the necessary protein content for a chewy, airy crumb.
- Sea Salt: Enhances flavors and strengthens dough texture.
- Yellow Onion: Sweet when caramelized, adding depth to the flavor profile.
- Butter: Used to caramelize the onions, adding richness.
- Gouda Cheese: Its creamy melt and mild tang blend beautifully with the caramelized onions.
Variations
This Caramelized Onion And Gouda Sourdough Bread is pretty versatile, allowing you to infuse your own twist based on what you love or need, whether dietary needs or personal preferences.
- Herbal Twist: Add fresh thyme or rosemary for an aromatic upgrade.
- Cheese Variety: Swap out gouda for sharp cheddar for a bolder flavor.
- Onion Adjustments: Use red onions for a deeper color and slightly different sweetness.
- Gluten-Free Option: Experiment with gluten-free bread flour to make it accessible to more diets.
How to Make Caramelized Onion And Gouda Sourdough Bread
Step 1: Make The Dough
Begin by mixing the water and sourdough starter in a large bowl until mostly combined. Add in the bread flour and sea salt, then stir until a shaggy dough forms. Knead until fully incorporated, cover, and set aside for a bit while you prepare the onions.
Step 2: Caramelize Onions
Slice your onion and sauté in butter over medium-low heat. Stir occasionally until the onions are beautifully browned and aromatic. Pop them in the fridge to cool until you need them for the dough lamination.
Step 3: Stretch And Fold
Using damp hands, stretch and fold the dough—this is what gives the bread its structure without conventional kneading. Do this in intervals, resting in between, to allow the dough to progressively strengthen.
Step 4: Laminate + Bulk Ferment
Flour your work surface lightly and stretch the dough into a rectangle. Layer with caramelized onions and gouda, folding strategically to create layers of flavor. Allow it to bulk ferment afterward, giving the yeast time to work its magic.
Step 5: Shaping and Proving
Shape your dough carefully, considering its now-house of ingredients. This requires a gentle touch to avoid deflating it. Once shaped, let it prove and either bake immediately or let the flavors develop with a long cold retard in the fridge.
Pro Tips for Making Caramelized Onion And Gouda Sourdough Bread
- Onion Timing: Slowly caramelize onions on low heat for the perfect sweetness and avoid rushing this process.
- Texture Perfection: Regularly practice the stretch and fold technique, it’s crucial for surface tension and crumb structure.
- Flavor Infusion: Feel free to add herbs or additional aromatics according to your preference during the lamination stage.
- Cold Proofing: Allow for extended cold proofing in the fridge for deeper flavor development.
How to Serve Caramelized Onion And Gouda Sourdough Bread
Garnishes
A sprinkle of flaky sea salt and fresh herbs like thyme can elevate the presentation of each slice. You might even drizzle lightly with olive oil for an extra touch of luxury before serving.
Side Dishes
Pair this bread with a hearty vegetable soup or a fresh salad. It also makes for a fantastic addition to a charcuterie board, offering a robust texture and flavor profile.
Creative Ways to Present
Consider serving this bread as a gourmet sandwich base. Slice it generously and top with roasted veggies, leafy greens, or your favorite protein for a complete meal.
Make Ahead and Storage
Storing Leftovers
To keep your bread fresh, wrap it tightly in plastic wrap or foil and store at room temperature for up to 3 days. This ensures that it retains its moisture and deliciousness.
Freezing
You can freeze this loaf by slicing and wrapping the pieces in parchment, placing them inside a zip-top bag, and freezing for up to 3 months. Perfect for grabbing a slice to toast whenever the craving hits.
Reheating
Reheat slices directly from the freezer in a toaster or bake the entire loaf at a low temperature for a few minutes to bring back that delicious, just-baked feel.
FAQs
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Can I use pre-made caramelized onions?
Pre-made caramelized onions can definitely save time, but ensure they’re of good quality to preserve the bread’s flavor.
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What if I don’t have a sourdough starter?
You can start your own starter with equal parts of water and flour over a few days. Use quick yeast as an alternative for faster fermentation.
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Can I use different types of cheese?
Absolutely! Try cheddar or even a spicy pepper jack for a more intense cheese flavor.
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How do I know when the bread is done?
Use an instant-read thermometer; your bread should reach an internal temperature of 205-210°F when fully baked.
Final Thoughts
I’m thrilled for you to bake this Caramelized Onion And Gouda Sourdough Bread. With each slice, you’ll uncover layers of love and flavor, and I can’t wait for you to experience the rustic joy it brings to your table. Happy baking!
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Caramelized Onion And Gouda Sourdough Bread Recipe
- Prep Time: 1 hour 20 minutes
- Cook Time: 45 minutes
- Total Time: 19 hours
- Yield: 10 slices 1x
- Category: Bread
- Method: Baking
- Cuisine: Western
Description
This caramelized onion and Gouda sourdough bread combines the rich, sweet flavors of caramelized onions with the creamy sharpness of Gouda cheese, all baked into a crusty, artisanal loaf. Perfect for brunch, sandwiches, or simply enjoyed on its own, this recipe creates a deliciously flavorful and visually appealing bread with a tender crumb and an irresistible aroma.
Ingredients
For the Dough
- 350 g water, room temperature
- 100 g active sourdough starter
- 500 g bread flour
- 12 g sea salt, coarse
For the Onion and Cheese Filling
- 1 medium-large yellow onion
- 2 tablespoons unsalted butter
- 80 g Gouda cheese, shredded
Instructions
- Make The Dough: In a large bowl, combine the room temperature water and whisk in the active sourdough starter until mostly combined. Spread the bread flour over the mixture and sprinkle salt on top. Mix with a dough whisk, spatula, or spoon until a shaggy dough forms, then knead by hand until all dry bits are incorporated. Cover and let rest for 60 minutes.
- Stretch And Fold: With damp hands, gently pull the dough into a flap, fold over itself, rotate the bowl 90 degrees, and repeat three more times to complete one set of stretch and folds. Cover and rest for 60 minutes. Repeat the stretch and fold process once more, then rest for another 60 minutes.
- Caramelize Onions: Slice the onion and add to a heavy skillet with butter. Cook over medium-low heat, stirring often, until browned and caramelized. Cool in the fridge until ready for lamination.
- Laminate + Bulk Ferment: Turn the dough out onto a floured surface and gently press into a rectangle. Spread half of the caramelized onions and Gouda over the top two-thirds, then fold the bottom third up. Spread remaining onions and cheese over the folded dough, fold, and seal to create a neat package. Transfer to a bowl, cover, and ferment for 2 hours.
- Pre-Shape and Shape: Gently shape the dough into a rectangle, then fold into a letter shape, roll into a log, and let rest for 30 minutes. Flip, clasp ends, rotate, and form into a batard shape. Dust with rice flour, place seam-side up into a banneton, and proof for 2-3 hours in a warm place, then refrigerate for up to 3 days.
- Baking: Preheat oven with Dutch oven or baking dish to 450°F. Invert the banneton onto parchment, score the loaf, and transfer to the hot Dutch oven. Bake covered for 30 minutes, then uncovered for 10-15 minutes until golden and internal temperature reaches 210°F.
- Cooling: Remove from oven, transfer to a wire rack, and cool thoroughly for at least 2 hours before slicing to allow the crumb to set properly.
Notes
- For best flavor, cold ferment in the fridge for up to 3 days before baking.
- Ensure caramelized onions are cooled before adding to prevent early dough fermentation.
- Use a sharp lame or razor for scoring to allow controlled expansion during baking.
- Adjust baking times if using different baking equipment or loaf sizes.
Nutrition
- Serving Size: 1 slice (about 85 g)
- Calories: 210 kcal
- Sugar: 4 g
- Sodium: 300 mg
- Fat: 9 g
- Saturated Fat: 5 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 20 mg
