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Full loaf of caramelized onion sourdough bread.

Caramelized Onion Sourdough Bread

Kate Schat
Caramelized onions can be a bit polarizing. But I think they are amazing stirred into a fresh loaf of sourdough bread!
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Prep Time 20 hours 15 minutes
Cook Time 50 minutes
Total Time 21 hours 5 minutes
Course Bread
Cuisine American
Servings 12 slices
Calories 243 kcal

Ingredients
  

Levain:

  • 20 grams bread flour or all-purpose flour
  • 20 grams freshly milled whole wheat flour
  • 40 grams water
  • 20 grams active sourdough starter

Dough:

  • 550 grams bread flour or all-purpose flour
  • 43 grams whole wheat flour
  • 500 grams water
  • 12 grams salt
  • 100 grams levain from above or active sourdough culture
  • 1 large yellow or sweet onion
  • ¼ cup olive oil for onion

Instructions
 

  • Make sure your starter is fed and bubbly; feed the night before so you are ready to start in the morning.
  • If using levain, mill wheat berries, and mix levain ingredients in a small container, leaving for 5 hours at 77ish F, or longer if cooler.
  • Mix fresh wheat flour (43 g), bread flour (550 g) and 400 grams of water (100 grams set aside) mixing with hands until no dry bits are left. Cover for 2 hours with plastic or wet towel to autolyse.
  • Peel and dice onion. Heat olive oil over medium low heat and add onion.
  • Stir occasionally over low heat, for 15-20 minutes. You want them well caramelized and soft but make sure not to burn! Set aside to cool.
  • When levain is ready, or after dough has autolysed, add salt, cooled onions and levain or sourdough starter/levain. Add remaining water (about 100 g) but slowly as it may not all be needed.
  • Mix all ingredients together by hand, pinching and folding, until well incorporated. Cover.
  • During bulk fermentation (4 hours) give the dough 6 sets of stretch and folds, the first 3 in 15 minute intervals and the last 3 in 30 minute intervals.
  • Lightly flour your working surface and pour out the dough.
  • Shape into a rough round shape and leave for half an hour uncovered.
  • Shape dough into round or oval shape and put into floured proofing basket or banneton.
  • Cover with large plastic bag or tea towel and refrigerate overnight.
  • In the morning take out your loaves and set oven to 450°F.
  • Line Dutch oven with parchment paper and carefully transfer loaf over into it.
  • Bake for 20 minutes with lid on, then remove lid for another 30 minutes until loaf is a golden hue.
  • Cool on rack for 30 minutes.

Notes

  • You can use a levain or just very happy, healthy starter.
  • You can cook the onions the night before when you start the levain and just stash in the fridge.

Nutrition

Calories: 243kcalCarbohydrates: 41gProtein: 7gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gSodium: 392mgPotassium: 85mgFiber: 2gSugar: 1gVitamin A: 2IUVitamin C: 1mgCalcium: 13mgIron: 1mg
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