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Caramelized Onion And Gouda Sourdough Bread Recipe

Caramelized Onion And Gouda Sourdough Bread Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.6 from 56 reviews
  • Author: Paula
  • 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

Units Scale

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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

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