French Onion Sourdough Bread
Kick up your baking game with this herby, cheesy, onion-y loaf of goodness! Reminiscent of the flavors of French Onion Soup, this bread is great lightly grilled with butter and makes an amazing grilled patty melt or veggie sandwich. This recipe makes 1 loaf.
prep time
16 hours / 0 mins
cook time
40 minutes
Ingredients
80 grams active and bubbly sourdough starter (100% hydration)
360 grams bread flour
40 grams spelt flour (optional, but I love the nuttiness it adds)
280 grams warm water, 80–85°F
8 grams salt
75 grams caramelized onions
70 grams aged Gruyère, cut into small cubes
1/2 tablespoon fresh thyme, chopped
360 grams bread flour
40 grams spelt flour (optional, but I love the nuttiness it adds)
280 grams warm water, 80–85°F
8 grams salt
75 grams caramelized onions
70 grams aged Gruyère, cut into small cubes
1/2 tablespoon fresh thyme, chopped
Directions
Mix the water, starter, flours, and salt. Give the dough 5–8 minutes of slap and folds, or use a stand mixer. Bread with inclusions benefits from extra gluten development to hold up to the added ingredients. Once the dough comes together and feels more extensible, cover and let it rest for 30 minutes.
Add the onions, cheese, and thyme to the top of the dough and perform a stretch and fold. Don't worry if the ingredients seem clumped together — they'll disperse as you continue folding.
Over the next 2 hours, fold the dough 3 more times, for a total of 4 folds. I like to do coil folds at this point. If the dough is fighting you, gently pick it up and stretch it out without tearing it.
Let the dough bulk ferment until it's visibly larger, with a couple of bubbles on the surface, a domed shape, and a light jiggle when you move the bowl. When I mixed my dough, it was 78°F when I finished mixing and my room temperature was 70°F — it took
8 hours to finish bulk fermenting. Timing will vary depending on your environment. Watch your dough, trust your instincts, and don't watch the clock!
Once the dough is fully fermented, shape it and place it in the fridge in a banneton, bread basket, or a floured kitchen bowl lined with a kitchen towel so it doesn't stick.
The next day, preheat a dutch oven to 450°F for 20–30 minutes. Remove the dough from the fridge and score it. I highly recommend you use a bread mat, sling or parchment paper as the cheese can cause the loaf to stick to your pan. Place it in the dutch oven with an ice cube and bake for 20 minutes with the lid on. Remove the lid, reduce the temperature to 425°F, and continue baking for 15–20 minutes depending on how dark you like your crust.
Let it cool completely — if you can control yourself!! — and enjoy your delicious, oniony, cheesy bread!
Add the onions, cheese, and thyme to the top of the dough and perform a stretch and fold. Don't worry if the ingredients seem clumped together — they'll disperse as you continue folding.
Over the next 2 hours, fold the dough 3 more times, for a total of 4 folds. I like to do coil folds at this point. If the dough is fighting you, gently pick it up and stretch it out without tearing it.
Let the dough bulk ferment until it's visibly larger, with a couple of bubbles on the surface, a domed shape, and a light jiggle when you move the bowl. When I mixed my dough, it was 78°F when I finished mixing and my room temperature was 70°F — it took
8 hours to finish bulk fermenting. Timing will vary depending on your environment. Watch your dough, trust your instincts, and don't watch the clock!
Once the dough is fully fermented, shape it and place it in the fridge in a banneton, bread basket, or a floured kitchen bowl lined with a kitchen towel so it doesn't stick.
The next day, preheat a dutch oven to 450°F for 20–30 minutes. Remove the dough from the fridge and score it. I highly recommend you use a bread mat, sling or parchment paper as the cheese can cause the loaf to stick to your pan. Place it in the dutch oven with an ice cube and bake for 20 minutes with the lid on. Remove the lid, reduce the temperature to 425°F, and continue baking for 15–20 minutes depending on how dark you like your crust.
Let it cool completely — if you can control yourself!! — and enjoy your delicious, oniony, cheesy bread!
