If you’ve ever wanted to add a little “something” to your sourdough loaf, herbs and caramelized onions really provide that nice, savory flavor that compliments a host of dishes! This recipe is a twist on a basic sourdough loaf. It really is just adding the herbs and onions to a recipe for a plain white or wheat loaf. So easy!
If you are totally new to sourdough and would like a basic recipe with a few explanations along the way check out my introduction to sourdough post. For our purposes here though let’s talk about fresh herbs!
It’s spring right now and I am loving incorporating fresh herbs into our cooking whenever I can (also careful not to kill the newly growing plants). This time of year here in the Midwest feels so cheerful with new life breaking fourth from everywhere! As the growing season progresses I will have more fresh herbs, but, for now I used what is coming up in abundance- parsley and chives.
You can choose whatever kind of herb or herb combo that you prefer but some suggestions are
- chives, sage
- oregano, sage, parsley, chives (for a pizza-y flavor)
- rosemary, thyme
- savory, thyme, chives
- parsley, sage, rosemary, thyme (yes, I thought of the song… it lists those herbs for good reason!)
What’s in this sourdough loaf?
First, this loaf is a bit different because I used freshly milled flour instead of all-purpose and wheat flour from the store. We invested in a grain mill for our birthdays this year! After hearing the benefits of freshly milled grain, doing some research, and the fact that we have easy access to grains in bulk, we decided milling our own grains was the way to go. I digress…
The other ingredients are: water, sourdough starter, salt, caramelized onions and garlic, fresh parsley, and fresh chives.
What will you need?
- kitchen scale
- stand mixer or hand mixer -with dough hook
- parchment paper
- dutch oven or substitute- see intro article
Let’s get started and mix up our dough!
First, add water, starter, and salt
Next, add the flour and herbs
Last, add the cooled caramelized onions and garlic
Notes on adding the herbs and caramelized onions
In this type of savory loaf you can add any herbs you want. I just picked parsley and chives because that’s what’s available in my backyard. Most grocery stores carry fresh herbs so if you’re wanting to try a different combination do it!
Just a couple things to mention about the caramelized onions (and garlic):
- To caramelize onions dice them about 1/4in. long and simmer on LOW in either butter, lard, or coconut oil until they become translucent, then a golden brown color
- make sure you’re stirring them occasionally
- let the onions cool before adding them to your bowl
Next, when the onions are cool, add them to your bowl and mix. Keep in the mixer for at least 5 min. When your dough is mixed it should be stretchy enough to hold together a bit. Note: since you haven’t done any stretching and folding at this point, it with tear apart eventually but, you don’t want the dough to be so wet that it doesn’t hold together at all.
Stretch and fold the dough at 20-30 minute intervals 3 to 4 times. Remember, this is what strengthens your dough and helps it rise so don’t skimp on this step!
Shaping the your loaves
After your dough has risen for 8-12 (this will vary depending on the temp) hours it’s time to shape it into loaves. This recipe makes two. Put your dough onto the counter. Use water on the counter and your hands instead of flour to prevent sticking. Divide dough into two. Using your hands stretch dough up on one side and fold over. Do the same to the opposite side, then rotate and do the two other remaining sides. It’s fine to bake at this point but it’s best to let your dough ferment in the fridge overnight.
Baking
Preheat oven to 450 degrees F with dutch oven in. Gently flip dough out onto the parchment paper. I like to use a little corn meal or semolina flour to prevent sticking. For some reason the bread sticks to the paper even though it says non-stick… so I no longer take chances. Score the dough.
Sourdough with herbs and caramelized onions
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simple sourdough with herbs and caramelized onions
A delicious and savory take on the classic boule
Ingredients
- 800 g flour
- 620 g water
- 130 g sourdough starter
- 15 g salt
- 1 whole large onion- red, yellow, or white are fine
- 2 Tbl butter or other oil
- 1 cup fresh herbs
Instructions
- Warm butter (or other oil) on low in a skillet
- Dice onions and cook in the sillet until translucent- you can add a little salt to taste- set aside to cool when done
- using your kitchen scale, mix together flour, starter, water, salt, herbs, and cooled onions
- stretch and fold in 30 min intervals, 4 times
- bulk ferment 8-12 hours at room temp
- separate into 2 loaves and put into proofing baskets in the fridge overnight
- bake at 450 F in a preheated dutch oven covered 25 min and uncovered 13 min
Notes
Example baking schedule:
8am-mix dough and stretch and fold
10am-begin bulk ferment
9pm- separate and put into proofing baskets in fridge
next day bake any time!
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