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Sage and caramelized onion sourdough bread
5 from 24 votes

Sage and caramelized onion sourdough bread

Sage and caramelized onion sourdough bread is a yeast-leavened loaf featuring a levain starter that develops overnight. Finely diced onions are slowly caramelized with sugar, salt, and fresh sage, then folded into a mixture of all-purpose and whole wheat flours and water. The dough undergoes a rising period before baking to produce a flavorful, rustic bread with aromatic onion and herb notes.

Prep Time
20 mins
Cook Time
55 mins
Total Time
1 hr 15 mins
Servings: 6 approx
Calories: 286 kcal
Course: Breakfast, Lunch
Cuisine: German

Ingredients

For the levain/sponge
  • 22 g sourdough starter
  • 105 g all-purpose flour plain flour
  • 105 ml water lukewarm
For caramelized onions
  • ½ onion
  • ½ tablespoon olive oil may need a little more
  • ¼ teaspoon sugar
  • ¼ teaspoon salt (or large pinch, as you prefer)
  • ½ teaspoon sage finely diced - or more to taste, fresh
To make loaf
  • 230 g all-purpose flour plain flour
  • 115 g whole wheat flour
  • 210 ml water lukewarm
  • 8 g salt

Instructions

Levain/sponge (night before or at least 9hrs before baking)
    Cup of Yum
  1. Mix the levain/sponge ingredients together in a bowl, making sure they are well mixed. Cover the bowl with a cloth or cling wrap/film and leave in at room temperature overnight. Alternatively, leave for at least 6 hours at warm room temp, or around 8 hours more normal temp. You should see it noticeably have bubbles on top.
  2. During this time, finely dice the onions. Warm the olive oil in a small skillet over a medium heat and add the onion, sugar and salt. Cook for at least 15-20 minutes until the onions soften and start to caramelize. Reduce the heat and/or add a little more oil as needed to avoid the onions burning. Once the onions are starting to caramelize, add the chopped sage and cook for a few more minutes. Remove from the heat and allow to cool. (Can make ahead and set aside.)
Making dough and initial rise
  1. After the levain's rise, mix in the additional flours and water but not the salt. Leave the mixture to rest for around 30 minutes.  
  2. Add the salt, mix in (you'll feel the dough tense up), then turn the mixture onto a lightly floured surface. Spread it out slightly and top with the onion mixture. Fold in the sides to help hold the onions in the loaf then knead the dough for a few minutes, pushing one side out with the heel of your hand, folding over, then turn 90 degrees and repeat. As you do so, you'll naturally work in the onion and distribute it evenly.
  3. Lightly brush a large bowl with oil then form the bread into a ball and put in the bowl. Cover and leave to rise another 2 hours, opening it up to fold roughly every 30 minutes. For each fold, pull on one side of the dough, stretch it up pretty much as far as it will go and fold it over the rest of the dough. Turn the bowl 90 degrees and repeat. Make at least 4 of these stretches for each fold (I sometimes do 6 if it feels like it needs it). During this time, line a Dutch oven or other large baking dish with a lid with parchment.
Forming loaf and second rise/proof
  1. After you have made three folds and let it have a further half hour (ie 2 hours total), turn the dough out onto a lightly floured surface. Fold the sides over tightly in to the middle to form a tight ball (bring in to middle in 4 or 5 places). Repeat this process one more time with floured hands, picking it up and turning over at the end to bring it in to a ball or oval shape. Place the dough, smooth side up, join side down, in the lined Dutch oven/pan.
  2. Cover the pan with cling wrap/film and leave to rise approx 2 hours.
Baking the loaf
  1. When ready to bake, remove the cling wrap/film then hold the corners of the parchment to lift the loaf carefully out of the Dutch oven/pan. Let it sit as you preheat the oven to 450F/230C with the Dutch oven/pan warming in the oven at the same time.
  2. When the oven has heated, take out the Dutch oven/pan and carefully put the parchment with the loaf on into the pan. Score the loaf in the middle then cover with the lid and bake for around 20 minutes. Remove the lid and bake for another 20 minutes until the loaf is golden brown and sounds hollow to tap.
  3. Transfer the loaf to a cooling rack and allow it to cool before slicing.

Notes

  • Rising times are not included in the method; plan sufficient time for both levain fermentation and dough rising stages.
  • All-purpose flour works fine, but bread flour (higher gluten) can improve dough structure and airiness.
  • Using weight measurements is recommended over cups for better consistency, especially in baking bread.

Nutrition Information

Calories 286kcal (14%) Carbohydrates 58g (19%) Protein 8g (16%) Fat 2g (3%) Saturated Fat 1g (5%) Sodium 618mg (26%) Potassium 143mg (3%) Fiber 4g (16%) Sugar 1g (2%) Vitamin C 1mg (1%) Calcium 17mg (2%) Iron 3mg (17%)

Nutrition Facts

Serving: 6 approx

Amount Per Serving

Calories 286

% Daily Value*

Calories 286kcal 14%
Carbohydrates 58g 19%
Protein 8g 16%
Fat 2g 3%
Saturated Fat 1g 5%
Sodium 618mg 26%
Potassium 143mg 3%
Fiber 4g 16%
Sugar 1g 2%
Vitamin C 1mg 1%
Calcium 17mg 2%
Iron 3mg 17%

* Percent Daily Values are based on a 2,000 calorie diet.