PREP TIME8 Hours+ Overnight Proofing Time
COOK TIME45-50 Minutes
SERVES12-14 Full Slices, One Large Loaf
TOTAL TIME8 Hours, 45 Minutes
INGREDIENTS:
- 100g fed and bubbly sourdough starter
- 350g water
- 10g oil
- 10g salt
- 500g flour
- 50g butter
- 2 large onions, sliced
- 1 teaspoon vinegar
- 1 tablespoon sugar
- 70g Gouda cheese, shredded or cubed
METHOD:
- In a large bowl, add water, starter, salt and oil, then add flour and mix to a shaggy dough. Cover and rest 30 minutes.
- Bulk ferment until almost doubled, stretching and folding every 30-40 minutes for a total of 4 sets over the first 2-3 hours.
- To make the caramelized onions: melt butter in a frying pan and add onions, sugar and vinegar. Cook over a medium-low heat for 45 minutes, stirring occasionally until beautifully golden and naturally caramelized.
- Once fermentation is done, tip the dough onto a clean surface. Stretch out gently to form a rectangle.
- Sprinkle 2/3 of the caramelized onions and 2/3 of the Gouda evenly over the dough. Fold the top and bottom edges toward the center to form a log.
- Sprinkle the remaining onions and cheese over the top, then roll the dough tightly from the short end. Pinch the sides to seal.
- Flour an oval banneton and place the dough inside. Refrigerate overnight.
- When ready to bake, put your Krustic Dutch oven into the oven at 450°F, and preheat for 45 minutes. Tip the dough out into the Silicone Transfer Mat and score. Place in the Dutch oven and bake covered for 30 minutes, then remove the lid. Bake a further 20 minutes until perfectly golden brown and the crust is blistered and bubbling.
- Cool completely before slicing.
