Caramelized Onion & Gouda Sourdough
Caramelized Onion & Gouda Sourdough

Caramelized Onion & Gouda Sourdough

About: This is a gorgeous savoury loaf with a crunchy crust and tender crumb. Perfect for sandwiches or buttered and toasted.

oval Timeless Loaves
PREP TIME8 Hours+ Overnight Proofing Time
COOK TIME45-50 Minutes
SERVES12-14 Full Slices, One Large Loaf
TOTAL8 Hours, 45 Minutes

INGREDIENTS:

  • 100 grams fed and bubbly sourdough starter
  • 350 grams water
  • 10 grams oil
  • 10 grams salt
  • 500 grams flour
  • 50 grams butter
  • 2 large onions, sliced
  • 1 teaspoon vinegar
  • 1 tablespoons sugar

METHOD:

  1. In a large bowl, add water, starter and oil, add flour and mix to a shaggy dough. Cover and rest 30 minutes.
  2. Bulk ferment until almost doubled, stretching and folding every 30-40 minutes for a total of 4 sets.
  3. To make the caramelised onions: melt butter in a frypan and add onions, sugar and vinegar. Cook over a medium-low heat for 45 minutes, stirring occasionally until beautifully golden and maturally caramelized.
  4. Once fermentation is done, tip the dough onto a clean surface. Stretch out gently to form a rectangle.
  5. Add 2/3s the onions and cheese over the top and fold the top and bottom this up to form a log. Add the remaining onions and cheese on top. Roll up and pinch in the sides. Shape gently by pushing and pulling against the bench.
  6. Flour an oval banneton and place the dough inside. Refrigerate overnight.
  7. When ready to bake, add the Krustic oval into the oven at 450 and preheat for 45 minutes. Tip the dough out into the sling adn score. Bake, covered for 30 minutes then remove lid. Bake a further 20 minutes until perfectly golden brown and the crust is bliterered and bubbling.

GALLERY:

NOTES:

  • The oil softens the crumb slightly but if you dont like a chewy crust, add a baking tray under the Krustic when baking to stop the bottom getting too crisp!
  • Be patient with the caramelised onions (or use pre-made/store bought)