It’s still Sourdough September, and it was also GBBO‘s bread week, so today’s bake celebrates them both; I’ve made a caramelised onion sourdough loaf.

The sweet caramelised onion is a wonderful addition – and you can intensify the flavour further with the substitution of onion salt (instead of ‘plain’) to the dough.

I often find timing sourdough bread proofing stages challenging. So, although I specify rises in this recipe at room temperature, I sometimes have to put my loaf in the coldest room (believe me, it can get really chilly!) in the house for an overnight rise. Then, first thing next morning, I switch the oven on to pre-heat and get baking. This long, slow prove makes the taste of the loaf even more delicious!

We’ve had this loaf as an accompaniment to a tomato pasta dish – it makes a great mopper-upper! The following day we had what was left with goats cheese and salad.

Click here to save my caramelised onion sourdough recipe to Pinterest.

Caramelised onion sourdough loaf

2017-09-14 11:27:49

Yields 1

Cook Time

40 min

Cook Time

40 min

For the caramelised onions

1. 2 medium-sized red or brown onions, finely sliced
2. knob of butter
3. pinch of salt

For the sourdough loaf

1. 450g/1lb sourdough starter (100% hydration)
2. 175ml/6⅛fl oz water
3. 450g/1lb strong white flour
4. 7g/¼ salt

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For the caramelised onions

1. On a medium heat, cook off the onions in the knob of butter adding a pinch of salt. Allow to brown before setting aside to cool

For the sourdough loaf

1. Mix together the starter, water and salt
2. Make a well in the centre of the flour and pour in the starter mixture
3. Combine until everything is thoroughly mixed together and the dough begins to feel smooth
4. Cover the mixing bowl and allow to sit for about an hour
5. Fold the dough 8 times (8 single folds)
6. Re-cover the mixing bowl and allow to sit for about 12 hours at room temperature or until the volume of dough doubles
7. Turn out the dough out on to a lightly-floured work surface and stretch it out into a rectangle
8. Spread the cooled caramelised onion mixture evenly on to the rectangle of dough
9. With the short side facing you, fold the dough on to itself in four, equal lengths ensuring that the mixture runs throughout the dough
10. Shape the filled dough into your preferred loaf shape (boule, batard, etc.) trying not to have any of the onion mixture poking through the top
11. Place it into a well-floured (rice flour is preferred) proofing basket/banneton; cover and allow it to sit at room temperature for an hour or until doubled in size
12. Preheat the oven to 260ºC/500ºF
13. Once the dough is fully risen and the oven pre-heated, gently transfer the dough from the proofing basket to the baking tray, score the top of the loaf and bake at 260ºC/500ºF/Gas mark 10 for 10 minutes
14. Turn the oven temperature down to 200ºC/400ºF/Gas mark 6 and bake for another 30 minutes
15. Remove the loaf from the oven and put it on a wire rack to cool for at least an hour before slicing

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