Caramelized Onion and Gruyere Sourdough Bread

Prep Time:30

Cook Time:50

Rising time:1 1

Total Time:1 2 20

Ingredients

1 cup warm water, about 90°F
½ cup active sourdough starter
1 tablespoon salt
3 cups all-purpose flour
1 medium yellow onion
1 tablespoon olive oil
1 cup shredded Gruyere cheese

US Customary - Metric

Instructions

Feed your starter. About 4 hours before making the dough, feed your starter and let it sit at room temperature until bubbly and doubled in size.
Mix the dough. In a mixing bowl, combine the water and starter. Stir to dissolve. Add flour and salt and mix until no dry flour remains. Cover and let rest 30 minutes.
Caramelize the onion. Dice the onion. Heat the olive oil in a skillet over medium-low and cook the onion for about 20 minutes, until soft and golden. Let cool.
Stretch and fold. Do 4–5 rounds of stretch and folds, 30 minutes apart, until the dough feels smooth and elastic.
Add cheese and onion. Gently flatten the dough, sprinkle with most of the onion and cheese, fold into thirds, then shape into a ball and tuck in the rest of the add-ins.
Bulk rise. Place dough in a clean bowl, cover, and let rise at room temperature until doubled, 8–12 hours.
Shape and chill. Shape the dough into a round and place seam-side up in a floured banneton or bowl. Cover and refrigerate for 6–8 hours or overnight.
Bake. Preheat oven to 450°F with a Dutch oven inside. Turn dough onto parchment, score the top, and bake covered for 25 minutes. Uncover, reduce heat to 375°F, and bake 25 more minutes. Let cool at least 30 minutes before slicing.

Notes

Make sure your starter is active and bubbly before using.
Let the bread cool fully before slicing to avoid a gummy texture.
Store at room temperature for 2–3 days or freeze for up to 3 months.
Substitute Gruyere with aged Swiss or Jarlsberg if needed.

Nutrition

Servings: slices

Calories: 183kcal

Author: Katie