A rustic sourdough enriched with deeply caramelized onions and finished with smoked salt.
1 loaf
Ingredients:
- Caramelized onions (see sub-recipe)
- Sourdough Bread (see sub-recipe)
- as needed – Smoked sea salt (for topping)
Speciality Items:
- Dutch oven Need it? Click here to start cooking
- Food Scale Need it? Click here to start cooking
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🍷Sommelier's Recommendation
Acid slices through sweetness and smoke; aromatics enhance caramelized onion.
Elegant, mineral-driven, superb with smoky-sweet notes.
Steps:
- Cool and slice; finish with smoked salt.
Caramelized Onions
Ingredients:
- 3 large – Yellow onions (thinly sliced)
- 30 g – Butter
- 10 g – Olive oil
Steps:
- In a saute pan, cook onions low and slow 45 minutes until deeply golden.
Sourdough Bread
Ingredients:
- 450 g – Bread flour
- 330 g – Water
- 100 g – Levain
- 10 g – Salt
- all – Caramelized onions
Steps:
- Mix bread flour, water, and levain. Let sit (autolyse) for 30 min.
- Add salt and fold in onions.
- Bulk ferment 3 hours with folds every hour.
- Shape, proof overnight, bake in Dutch oven 475°F.
More Info
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