Onion Sourdough
Prep
30 mins
Cook
45 mins
Servings
8
Difficulty
Medium
This onion sourdough is one of my favorite breads to bake because it comes together so quickly, ready in just 45 minutes. Caramelized onions give it a deep, savory flavor that makes your kitchen smell absolutely wonderful. I love that sourdough is easier on digestion than regular bread thanks to the fermentation process, which breaks down gluten and increases nutrient availability. Best of all, you probably have most of these ingredients on hand already, making this an affordable way to impress family and friends with homemade bread that tastes like it came from a bakery.
Ella x
Ingredients
- 200 mlsourdough starter(active and bubbly)
- 300 mlwarm water
- 500 gbread flour
- 10 gsea salt
- 3large onions(thinly sliced)
- 60 mlolive oil
- 10 gfresh thyme(optional)
- 5 gblack pepper(freshly ground)
Detail level
Instructions
- 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
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
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
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
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
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
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
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
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.
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