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Caramelized Onion and Gouda Sourdough Bread Recipe

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4.2 from 3 reviews

This Caramelized Onion and Gouda Sourdough Bread recipe combines the deep, sweet flavors of slowly caramelized onions with the creamy, rich texture of shredded Gouda cheese, all enveloped in a rustic sourdough loaf. The dough undergoes a traditional sourdough fermentation process, enhanced by lamination to incorporate the flavorful fillings. Baked in a dutch oven for a crisp crust and tender crumb, this bread is perfect for sandwiches, snacking, or as a savory accompaniment to meals.

Ingredients

Dough

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

Filling

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

Instructions

  1. Make The Dough: In a large bowl, combine 350g of room temperature water with 100g of active sourdough starter and whisk until mostly combined. Add 500g of bread flour and sprinkle 12g of coarse sea salt on top. Mix with a dough whisk or spoon until a shaggy dough forms, then knead by hand until all dry bits are incorporated. Cover the bowl and rest for 60 minutes.
  2. Stretch And Fold: With damp hands, pull one flap of the dough and fold it over itself, rotating the bowl 90 degrees after each fold. Complete four folds in total, cover again and rest for another 60 minutes. Repeat this stretch and fold process once more, followed by a final 60-minute rest.
  3. Caramelize Onions: Slice the onion thinly and add to a heavy skillet with 2 tablespoons of unsalted butter over medium-low heat. Stir frequently and cook until the onions turn a deep brown, the sugars are caramelized, and aroma is rich. Cool the caramelized onions in the refrigerator until ready to use.
  4. Laminate + Bulk Ferment: Lightly flour a work surface, turn the dough out, and gently press into a rectangle. Spread half of the caramelized onions (approx. 120g) over the top two thirds, then sprinkle half of the shredded Gouda (80g) on top. Fold the bottom third upwards, spread half of the remaining onions and cheese on the folded section. Fold the bottom right and left corners inwards and press to seal. Spread the remaining onions and cheese on the top, then fold down to create a neat package. Use a bench scraper to transfer the dough to a large bowl, cover, and bulk ferment for 2 hours.
  5. Pre-Shape and Shape: Check that the dough has risen with a smooth surface and bubbles visible. Transfer to a lightly floured surface, press into a large rectangle, then fold the bottom third upwards like a letter, fold in the right and left thirds, then roll up from bottom to top into a log. Cover with a towel and rest for 30 minutes. Flip the dough, clasp the ends towards center, rotate 90 degrees, clasp ends again to shape a batard, dust with rice flour, and place seam-side up in a banneton.
  6. Prove + Cold Retard: Let the dough prove in the banneton for 2-3 hours at room temperature. Then cover and refrigerate for up to 3 days to cold retard, which improves flavor. You may bake immediately after proving if desired.
  7. Bake: Preheat the oven to 450°F with a dutch oven or baking vessel inside. When hot, invert the banneton dough onto parchment paper. Score the dough using a lame or sharp knife. Remove the hot dutch oven, transfer the dough using the parchment paper sling, cover and bake for 30 minutes. Uncover and continue baking for another 10-15 minutes until crust is browned and internal temperature reaches 205–210°F.
  8. Cool: Remove the bread from the dutch oven and cool completely on a wire rack for at least 2 hours before slicing to allow the crumb to set properly.

Notes

  • Use a heavy skillet for evenly caramelizing onions without burning.
  • Resting the dough between stretch and folds helps gluten development.
  • Cold retard in the fridge enhances flavor and makes scheduling baking easier.
  • Use rice flour in the banneton to prevent sticking and help with lifting the dough.
  • Cooling the bread completely before slicing prevents a gummy crumb texture.
  • Check internal temperature with an instant-read thermometer for perfectly baked bread.

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