Beer Gouda Onion Sourdough Bread

When we first began our sourdough adventure, we started with a simple beginner loaf; lower hydration, fewer steps, and the perfect way to build confidence.

Once that felt comfortable, we moved on to the cranberry walnut sourdough, which introduced inclusions and taught us how fruit and nuts can change the crumb and flavor.

Now we’re ready to level up again with something a little more advanced: this Beer, Gouda & Onion Sourdough Bread.

It’s not just delicious, it also introduces a new technique: laminating the add-ins into the dough instead of folding them in. Don’t worry, though, I’ll guide you through every step so you can bake it with ease at home.

Few things beat the smell of fresh bread wafting through the kitchen, but this loaf takes it to the next level. Imagine pockets of melty Gouda, ribbons of sweet caramelized onions, and a crust kissed with the maltiness of beer. It’s hearty, rustic, and surprisingly elegant.

Why Beer Is a Great Substitute for Water

Beer contributes maltiness, aroma, and depth that water cannot. Its minerals support gluten strength, its residual sugars encourage
caramelization for a deeper crust, and its natural carbonation helps the dough feel more extensible. Your active starter blends right in, yielding a loaf that’s flavorful from crust to crumb.

Tools You’ll Need

• Digital scale & mixing bowl
• Bench scraper
• Wet hands for lamination (no rolling pin)
• Parchment paper
• Banneton (or towel-lined bowl)
• Sharp lame/knife for scoring
• Dutch oven, or baking stone with steam

Why These Flavors Work

• Gouda: nutty, slightly sweet, melts into creamy pockets.
• Caramelized onions: jammy sweetness that balances sourdough tang.
• Beer: malt + gentle bitterness for rounded, savory depth.

Variations

• Cheese swaps: sharp cheddar, Gruyère, Havarti, or Fontina.
• Onion twists: caramelized shallots, roasted garlic, or scallions for a fresher bite.
• Add heat: jalapeño slices, chipotle flakes, or chili oil (thinly laminated).
• Herbs & extras: thyme, rosemary, cracked black pepper, or crisp bacon bits.
• Sweet-savory: caramelized shallots with chopped dried figs or dates for a gourmet loaf.
• Beer play: lager (subtle), amber (balanced), brown ale (caramel depth), stout (bold and roasty).

Troubleshooting

• Dough tearing during lamination: Rest 20–30 minutes; use wetter hands and a gentler stretch.
• Cheese leaks out: Cube Gouda (1–1.5 cm) and avoid placing it at the dough edges.
• Flat loaf: Likely under-proofed; extend bulk and keep inclusions in a thin, even layer.
• Pale crust: Bake uncovered a few extra minutes; beer sugars help deepen color.

Sample Timeline

Print Recipe

5 from 3 votes

🍺 Beer, Gouda & Onion Sourdough Bread

An advanced laminated sourdough with caramelized onions and gouda, boosted with malty beer for a tavern-worthy loaf. This is the advanced step in our sourdough journey, after the beginner loaf and the cranberry walnut bread.

Prep Time20 minutes mins

Cook Time40 minutes mins

Proofing & Resting Time18 hours hrs

Total Time19 hours hrs

Course: Bread

Cuisine: European

Keyword: beer bread, gouda bread, beer gouda onion sourdough bread,, onion bread

Servings: 1 loaf

Calories: 2581kcal

Author: Tiffany bendayan

Ingredients

• 500 grams bread flour
• 100 grams active sourdough starter
• 350 grams beer room temperature
• 10 grams fine sea salt
• 150 grams gouda cheese cubed
• 1 onion, caramelized drained and cooled

Instructions

• Mix flour, beer, and starter until shaggy. Rest 30 minutes
• Add salt; mix until smooth
• Perform 4 sets of gentle stretch & folds, every 30 minutes. Cover after every fold
• After the folds, cover the bowl and let the dough continue bulk fermenting until it rises about 50–75% and looks airy and jiggly. With beer, this may take several more hours (3–5 hours depending on temperature)
• Once bulk is complete, gently turn the dough onto a lightly wet surface. Stretch it wide, scatter gouda & onions evenly, fold gently, and shape into a boule or batard
• Pre-shape the dough into a loose round. Let it rest on the counter, covered, for 20–30 minutes.
• After resting, perform the final shape into a boule or batard. Place seam-side up in a banneton. Cover
• Cold proof overnight in the refrigerator
• Next morning. Preheat oven to 475°F (245°C). Bake in Dutch oven: 20 minutes covered, then 20 minutes uncovered until deep golden.
• Wait 2 hours before slicing
• Enjoy!!

Notes

350 grams equal a standard bottle of beer. It is important that the beer is used at room temperature. 

Beer ferments more slowly than water, so don’t rush bulk fermentation. Go by volume and texture (a 50–75% rise, airy bubbles, and jiggle) rather than the clock.

The pre-shape + bench rest step helps relax the dough and makes the final shaping easier and stronger.

Flavor notes: Gouda adds creamy, nutty richness; caramelized onions bring jammy sweetness; beer ties it together with malty depth.

Recommended beers: amber or brown ale for nutty depth, lager for light flavor, stout for bold roasty notes.

Nutrition

Serving: 1loaf | Calories: 2581kcal | Carbohydrates: 398g | Protein: 101g | Fat: 50g | Saturated Fat: 28g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 12g | Cholesterol: 171mg | Sodium: 5130mg | Potassium: 778mg | Fiber: 13g | Sugar: 5g | Vitamin A: 855IU | Vitamin C: 0.1mg | Calcium: 1142mg | Iron: 5mg

FAQs