With a perfect blend of a crispy crust and chewy centre, this sourdough bread gets elevated to a whole new level when served with caramelised onion butter. To achieve that perfectly crisp crust, bake the bread in a hot Dutch oven.
Cheat’s sourdough with caramalised onion butter
Serves 8
Ingredients
4 cups (600g) flour + extra for dusting
1 packet (10g) instant dry yeast
2 tsp (10ml) fine salt
1 tsp (5ml) sugar
1½ cups (375ml) water, lukewarm
1 Tbsp (15ml) olive oil
For the caramelised onion butter
1 Tbsp (15ml) butter
3 onions, peeled and chopped
1 Tbsp (15ml) light brown sugar
4 sprigs thyme, picked
½ cup 9125ml0 butter, softened
Salt and milled pepper, to taste
Method
- Combine the flour, yeast, salt and sugar in a large mixing bowl.
- Add the water and olive oil. Mix until a dough starts to form.
- Dust a bit of flour on the work surface and knead the dough for about 8-10 minutes or until smooth and elastic.
- Place dough in a large, oiled bowl and cover with clingfilm directly on the surface of the dough.
- Place dough in a warm place to rise until doubled in size, about 40 minutes.
- Once dough has risen, knock down by kneading for about a minute.
- Preheat oven to 220°C. Place a cast-iron pot with a lid in the oven to heat up.
- Shape the dough to your desired shape, score with a sharp knife and dust with flour.
- Carefully remove the pot from the oven and dust the inside with flour. Add shaped bread, cover with lid.
Recipes & Styling: Lichelle May
Photographs: Zhann Solomons
