Onion Sourdough

Instructions

1. 1

   Heat olive oil in a large pan over medium heat. Add sliced onions and cook slowly for 25-30 minutes, stirring occasionally, until deeply caramelized and golden brown. Season with salt and pepper, then set aside to cool completely.

   Tip: Low and slow caramelization develops the onions' natural sweetness without burning.

2. 2

   Combine sourdough starter and warm water in a large mixing bowl. Stir until loosely combined, then add bread flour and mix until all flour is incorporated. Let rest for 30 minutes (autolyse phase).

   Tip: Autolyse develops gluten naturally and improves dough extensibility.

3. 3

   After autolyse, add sea salt and mix thoroughly until fully incorporated. Fold the cooled caramelized onions and fresh thyme into the dough until evenly distributed.

   Tip: Folding rather than stirring preserves the dough's air pockets and open crumb structure.

4. 4

   Cover the bowl with a damp cloth and perform 4 sets of stretch-and-folds at 30-minute intervals during the bulk fermentation. The dough should increase in volume and feel airy.

   Tip: Stretch-and-folds strengthen gluten without kneading and develop better flavor complexity.

5. 5

   After 3-4 hours of bulk fermentation, turn dough onto a lightly floured surface and shape into a round or oval boule. Place seam-side up in a floured banneton basket or bowl lined with a tea towel.

   Tip: Proper shaping creates surface tension needed for good oven spring.

6. 6

   Cover and refrigerate overnight (8-12 hours) for cold fermentation, which enhances flavor development and makes scoring easier.

   Tip: Cold fermentation is optional but highly recommended for deeper sourdough flavor.

7. 7

   Preheat oven to 230°C (450°F) with a Dutch oven inside for 30 minutes. Carefully turn out the dough onto parchment paper and score the top with a sharp knife in a crosshatch or artistic pattern.

   Tip: A hot Dutch oven traps steam for a beautiful crispy crust.

8. 8

   Transfer the dough (with parchment) into the preheated Dutch oven. Cover with the lid and bake for 25 minutes, then remove the lid and bake for another 20-25 minutes until deep golden brown.

   Tip: The covered phase steams the bread; uncovered phase creates crust color and texture.

9. 9

   Remove from oven and cool on a wire rack for at least 1 hour before slicing. This allows the crumb to set properly for clean slices.

   Tip: Slicing too early causes the interior to tear and gumminess.