🍺 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.

Course Bread

Cuisine European

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

Prep Time 20

Cook Time 40

Proofing & Resting Time 18

Total Time 19

Servings 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