French Onion Sourdough

This was outrageous and may be favorite inclusion choice yet!!! I even served it with french onion soup to keep the theme going!

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French Onion Sourdough

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Ingredients

  

Bread

• 460 g all-purpose flour
• 340 g water
• 9 g salt
• 1 Lipton French Onion Soup packet 28 g
• 92 g ripe sourdough starter

Caramelized Onions

• 2 medium yellow onions ~300 g raw
• 1 T. butter
• 1 T. Olive Oil
• ½ tsp kosher salt
• ¼ cup dry white wine
• 2 tsp Worcestershire sauce

Inclusions

• 70 Gruyère cubed
• 40 g Brie small cubes

Instructions

 

Onions

• Thinly slice onions.
• Melt butter and oil.
• Add onions and salt.
• Cook medium-low, stirring occasionally, 25–30 min, until golden and jammy.
• Once onions are caramelized, deglaze pan with white wine.
• Let simmer until the wine is almost completely cooked off.
• Stir in Worcestershire the last 2–3 minutes.
• Cool completely before adding to dough.

Bread

• Mix dough ingredients, reserving 50g of water, to a mixing bowl and mix with a scraper. 2-5 mins. Slowly add in the 50g of the reserved water if the dough feels like it can handle it- I left over only a little. You don't want it soupy!
• *note: One day I forgot to reserve some water -used it all and bread was fabulous!!
• Let it sit 30 mins and do a stretch & fold. Repeat this for a total of 4-5 stretch & folds covering in between. (I used a proofing box so did not cover.) Do this every 30 mins.
• Transfer to oiled cambro let bulk fermentation finish.
• Lightly flour your work surface and scrape out your dough.
• Pull sides up into a boule and rest 20 mins uncovered.
• Shape the dough into a rectangle and add inclusions of onions and cheeses at this point. Shape into a boule or batard then place the dough in bannetons with rice flour on the bottom.
• At this point I put mine in fridge overnight and baked in the morning.
• Score the loaf and bake at 450 covered 20 mins. (I used a pizza stone and baking shell.)
• Remove cover, place a pan under the rack and bake uncovered -took 35-40 more mins and I tented with foil to avoid over browning.
• Cool at least an hour!