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A savory sourdough loaf packed with deeply caramelized onions and nutty aged Gouda cheese, featuring a chewy crumb and crisp golden crust.

  • Total Time: 19 hours
  • Yield: 10 slices 1x

Ingredients

Scale
  • 350 g water, room temperature
  • 100 g sourdough starter, active
  • 500 g bread flour
  • 12 g coarse sea salt
  • 1 medium-large yellow onion
  • 2 tablespoons unsalted butter
  • 80 g Gouda, shredded

Instructions

  1. Pour 350g room-temperature water into a large bowl and whisk in 100g active sourdough starter until mostly combined and smooth.
  2. Pour 500g bread flour over the starter mixture and sprinkle 12g coarse sea salt on top.
  3. Mix using a Danish dough whisk, spatula, or spoon until a shaggy dough forms, then knead briefly by hand to incorporate any dry flour.
  4. Cover the bowl and let the dough rest for 60 minutes.
  5. With damp hands, stretch a flap of dough and fold it over itself; rotate the bowl 90 degrees and repeat three more times for one full set; cover and rest for 60 minutes.
  6. Repeat the stretch-and-fold set once more and let the dough rest an additional 60 minutes.
  7. Thinly slice one medium-large yellow onion and add it to a heavy skillet with 2 tablespoons unsalted butter.
  8. Cook onions over medium-low heat, stirring frequently, until deeply browned and caramelized.
  9. Transfer caramelized onions to a container and chill in the fridge until ready to use.
  10. Lightly dust a work surface with flour and turn the dough out; gently press and stretch it into a large rectangle, resting a few minutes if it resists or tears.
  11. Spread about half (≈120g) of chilled caramelized onions over the top two-thirds of the dough; sprinkle half of the shredded Gouda over the onions.
  12. Fold the bottom third of the dough up, then spread half of the remaining onions and cheese onto that folded section.
  13. Fold in the bottom right corner about one-third width of the dough, then repeat on the left side; press to seal.
  14. Spread remaining onions and Gouda over remaining dough and fold down to form a neat package.
  15. Use a bench scraper to lift dough into a clean large bowl; cover and bulk ferment for 2 hours.
  16. Turn dough onto a lightly floured surface and gently press into a rectangle.
  17. Fold the bottom third up like a letter, then fold right third across and left third; roll from folded bottom into a log; cover and rest 30 minutes.
  18. Uncover, flip dough, bring ends toward the center and press to seal; rotate 90 degrees and pinch to form a batard shape, pressing seams firmly.
  19. Dust shaped dough with rice flour and place seam-side up into a banneton basket.
  20. Proof dough in banneton for 2–3 hours in a warm spot, then optionally cover and refrigerate to cold retard for up to 3 days.
  21. Preheat oven to 450°F with Dutch oven or cloche inside.
  22. Invert banneton onto parchment paper and transfer loaf onto it.
  23. Score surface with a lame, sharp knife, or razor blade to control expansion.
  24. Using parchment as a sling, place loaf into preheated Dutch oven; cover and bake at 450°F for 30 minutes, uncover and bake an additional 10–15 minutes until deep golden and hollow sounding when tapped; internal temperature should reach 205–210°F.
  25. Remove bread from Dutch oven and transfer to wire cooling rack; cool completely at least 2 hours before slicing.

Notes

Caramelized onion jam can substitute fresh caramelized onions as a time-saver; reduce dough water by 10–15g if using jam to account for extra moisture., Cold retardation is optional but recommended to develop flavor and improve dough handling and oven spring., Use bread flour for stronger gluten to balance moisture from onions and cheese., If warm onions are added, they may disrupt fermentation; cool onions fully before folding in., Smoked Gouda can be used as a substitute for aged Gouda for a subtle smoky flavor., Avoid very young or high-moisture cheeses to prevent soggy dough or bursting crust., For best results, proof dough at around 70°F; warmer temperatures speed up fermentation and require closer monitoring., Do not slice bread before fully cooled to prevent gummy crumb texture., Storage tips: keep cut side down for first 12 hours, loosely wrapped thereafter for 2–3 days; freeze fully cooled loaf wrapped tightly for 1–2 months; reheat to refresh crust.

  • Author: Ashley
  • Prep Time: 1 hour 20 minutes
  • Cook Time: 45 minutes
  • Category: Sourdough
  • Cuisine: American

Nutrition

  • Serving Size: 1 slice
  • Calories: 243 kcal
  • Fat: 5 g
  • Carbohydrates: 39 g
  • Protein: 8 g