Onion and Sage Sourdough success.

Hello everyone!

It might sound like i'm patting myself on the back by putting success in the title but I deserve it:))

My latest onion loaf was such a disaster that I was doubting what I thought I've learned so far.

I'll share my recipe in case anyone's curious, but it's mostly in case anyone else ever struggled with onions the way I did.

My mistake (at least one of them) with the other loaf was not properly caramelising the onions and also overdoing the quantities.

TIP : what worked this time was coating the diced onions in cornstarch before frying. Also, did not skimp on the oil. I did that with half of the onions and the other half i caramelised without cornstarch, hence the prettier colour but a lot mushier. I feel that using both types, even though it takes a bit more work, gives the best colour and flavour. Also, no salt was added.

My temperature was nice and steady at around 24 degrees Celsius, the hydration is only 62% but I wanted to avoid it getting over hydrated due to the water content in the onions, I suggest trying it out like this and then gradually increasing the hydration.

Preferment (12h)

• 30 gr white sourdough starter
• 30 gr white flour 650gr
• 30 gr whole wheat flour
• 10 gr rye
• 60 gr water

Dough

• 450 gr white flour 650
• 260 gr water
• 10 gr salt

Flavour

• 80 gr caramelised onions
• 3 gr of chopped fresh or dry sage (i added way too less for my taste, i'll easily add 5 gr next time and not chop it so finely)

1. Mix the dough ingredients and let them rest for 40 minutes (without salt, preferment or onions).

2. Knead the dough, the preferment and the salt.

4. After the gluten is moderately developed, add the onions and the sage and incorporate well.

3. Bulk fermentation for 2h30-3h with two sets of stretch and folds, one after 40 minutes and another after 1h30.

4. Preshape, rest 15 minutes, final shape.

5. Final proof at room temperature (mine was 24 degrees celsius) for 2h30

6. Bake and devour it. 

Have a lovely day everyone!

Ade