Description
Delight in the rich flavors of caramelized onions and gooey gouda cheese baked into a crusty sourdough loaf. This artisan bread combines the natural tang of sourdough with sweet, slow-cooked onions and savory cheese, perfect for sandwiches, grilled cheese, or paired with hearty soups.
Ingredients
Scale
Dry Ingredients
- 3 1/2 cups bread flour
- 1/2 cup whole wheat flour
- 1 1/2 teaspoons salt
- 1/4 teaspoon instant yeast
Wet Ingredients
- 1 1/2 cups water (room temperature)
- 1/2 cup active sourdough starter
- 1 tablespoon olive oil
Add-ins
- 1 large yellow onion, thinly sliced
- 1 1/2 cups shredded gouda cheese
For Dusting
- Cornmeal or flour (for dusting)
Instructions
- Caramelize the Onions: In a skillet over medium-low heat, add olive oil and thinly sliced onions. Cook slowly, stirring occasionally for 25–30 minutes until deep golden and caramelized. Remove from heat and let cool completely.
- Mix the Dough: In a large mixing bowl, combine bread flour, whole wheat flour, salt, and instant yeast. Stir in room temperature water and active sourdough starter until a sticky dough forms. Cover and let rest for 30 minutes to allow autolyse.
- Incorporate Onions and Gouda: After the dough has rested, gently fold in the caramelized onions and shredded gouda cheese by stretching and folding the dough carefully. Cover the bowl with plastic wrap or a damp towel and let the dough rise at room temperature for 8–12 hours, until doubled in size and bubbly.
- Shape the Loaf: Turn the risen dough onto a lightly floured surface. Gently shape into a round loaf, being careful not to deflate the dough too much. Place seam-side up in a proofing basket or a bowl lined with a floured towel. Cover and let rest for 45–60 minutes to undergo final proofing.
- Prepare the Oven and Bake: Preheat the oven to 475°F (245°C) with a Dutch oven placed inside to heat. Once preheated, carefully turn the loaf onto a piece of parchment paper, score the top with a sharp blade to allow expansion, and transfer it into the hot Dutch oven. Cover with the lid and bake for 20 minutes. Remove the lid and continue baking for 20–25 minutes until the crust is deep golden brown and crisp.
- Cool Before Slicing: Remove the bread from the Dutch oven and place it on a wire rack. Allow it to cool completely for at least 1 hour before slicing to ensure the crumb is set and the flavors develop fully.
Notes
- Using smoked gouda adds a smoky depth of flavor that complements the caramelized onion nicely.
- Red onions can be substituted for a slightly sweeter, more delicate taste.
- This bread is excellent for making grilled cheese sandwiches or serving alongside your favorite soups or stews.
- Prep Time: 45 minutes (plus 8-12 hours rise time)
- Cook Time: 45 minutes
- Category: Bread
- Method: Baking
- Cuisine: Artisan
Nutrition
- Serving Size: 1 slice (1/12 of loaf)
- Calories: 210
- Sugar: 2g
- Sodium: 340mg
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: 2.5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 15mg
