caramelized onion & date sourdough loaf

sweet & savory / only 7-ingredients

here’s what you’ll need:

• 100g active sourdough starter

• 310g filtered water

• 485g unbleached white flour

• 12g sea salt (click here for what I use)

• 1/2 sweet onion — diced

• 6 pitted & diced kahala dates (click here for what I use)

• 1 tbs beef tallow

• < 1/4 cup date sugar (click here for what I use)

DIRECTIONS - with suggested time schedule

1. (8am) feed your starter 100g flour + 100g water. mix well. — let rise until doubled, then use.

2. (11am) using a scale, measure out 100g of active sourdough stater in a bowl + 310g filtered water. mix well.

3. add in 485g unbleached white flour, then mix using a standing mixer or by hand.

4. once mixed, cover and let rest for 20-minutes.

5. (11:10am) using the scale again, measure out 12g of sea salt in a separate bowl. set aside.

6. (11:30am) after 20-minutes, add the salt to the sourdough mixture and mix well. cover & let rest for another 15-minutes.

7. (11:30ish) while dough is resting, it’s time to caramelize your onions & dates…

   1. add 1 tbs beef tallow to stove-top pan, wait until it simmers.

   2. then, add 1/2 diced sweet onion + 6 diced medjool dates. stir as needed & cover.

   3. turn burner down to a simmer & let sit for 2-5-minutes, stiring when needed.

   4. set aside and let it cool.

8. (11:45am) after 15-minutes, complete your first set of “stretches & folds”. cover & let rest for another 15-minutes.

9. (12pm) after 15-minutes, ADD-IN the caramelized onions & dates, then complete your second set of “stretches & folds”. cover & let rest for another 15-minutes.

10. (12:15pm) after 15-minutes, complete your third set of “stretches & folds”. cover & let rise for 4-6 hours (it should double in size).

11. (12:15-6pm) once dough has doubled in size, lay it all out on a flat surface (see video for demonstration) — once flat, fold the dough and shape. cover & let rest for 20-minutes.

12. (6:20pm) complete step #11 again, but rather than covering, transfer it to your proofing basket and cover.

13. (overnight) set in fridge overnight or for at least 8-hours.

14. (morning) pre-heat oven to 450 degrees with the dutch oven inside.

15. in the morning (or after 8-hours), place loaf onto parchment pater & cut — this allows the air to escape when baking.

16. bake covered for 25-minutes, then remove lid and bake for another 15-minutes.

17. take out, let it cool, & enjoy!

SUGGESTIONS:

• start this process (aka feeding yours starter) around 7am, so that it is active/bubbly & ready by 11am to start this loaf

• this recipe makes one large loaf of sourdough, however you can either…

  • double to make 2-loaves

  • split dough in half so you can have 2-smaller loaves

• don’t skimp on quality flour — this will make a HUGE difference in how your starter ferments.

As an Amazon Associate I earn from qualifying purchases.