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

FAQs