French Onion Sourdough Loaf
Serves 5
200 mins prep
50 mins cook
250 mins total
A warm and savory sourdough loaf stuffed with all the flavors of your favorite French Onion soup. It is filled with caramelized onions and pockets of melty brie cheese. It's the perfect loaf for a cozy night in.
Inclusions
Congratulations!
Save $4 cashback on Signature Blend angus beef. Scan QR-code and claim coupon
Claim $4 coupon
Congratulations!
Save $4 cashback on Signature Blend angus beef. Scan QR-code and claim coupon
In the morning, feed your sourdough starter
In the afternoon when your starter has reached it's peak, assemble the dough by mixing together your active starter and water together until a milky liquid forms.
Add in all purpose flour, whole wheat flour, and salt until a shaggy dough forms. Cover with a wet bowl cover or tea towel and let rest for 45 minutes - 1 hour.
*Start sautéing your onions*
After resting, form your dough into a semi - smooth ball by pulling one side of the dough up and towards the middle. Rotating your bowl and repeating on each side. Cover again and let rest for one hour.
Perform two more sets of stretch and folds/ coil folds every 30 minutes - one hour.
On your fourth and final stretch and fold, laminate your dough by transferring it onto a clean, lightly flour surface. Stretch your dough into a large rectangle as far as it will go without ripping it.
Dice your cheese into 1/2 inch pieces. Evenly spread the caramelized onions and brie cheese all over the surface of the dough. Sprinkle the dried thyme over everything.
Fold each edge of the dough towards the middle and shape it into a ball making sure the inclusions stay tucked away in the middle and the dough doesn't rip. When your dough is in a ball, place it back into your sourdough bowl and cover with a damp tea towel or bowl cover. Let it rest on the counter over night for the bulk fermention.
The next morning, transfer your dough onto a lightly floured work surface and shape either into the size of your banneton (oval or circle/ batard or boule )
TIP: When shaping, push the dough up and pull it back down just enough to create tension, but not enough where the surface will rip and the inclusions pop out.
Transfer your dough to the banneton seam side up, cover, and place in the fridge for at least two hours.
When you're ready to bake, preheat your Dutch Oven to 450 for at least 20 minutes.
Turn your dough over onto a piece of parchment paper and score one slash down the middle. (The inclusions might make it harder to do a detailed scoring design).
Place the dough into your HOT Dutch oven and return the lid. Bake with the lid on for 23 minutes, remove the lid and bake for additional 23 - 25 minutes depending on how crispy you like the crust.
Transfer the bread onto a cooling rack and let it sit for at least 30 minutes before slicing. Slather with butter and enjoy!
