Discover the incredible depth of flavor in this unique Sourdough Rye Bread Boule! This loaf is a savory masterpiece, thanks to the rich complexity of stout beer and the delightful combination of caramelized onions and sharp cheddar. The result is a crazy rich flavored umami delight. It had a familiar flavor, almost like a deeply-flavored French onion soup.
In the featured photo, even though I just added avocado, the flavor profile of this sandwich was through the roof.
The no-knead process and cold proofing enhance the texture and flavor respectfully, making this bread not only delicious but easy to prepare if you don’t mind caramelizing the onions for about 45 minutes.
Whether you’re a seasoned baker or a beginner, this recipe will yield a boule that is sure to blow away you and your loved ones!
Items Needed:
- Small pan
- Large mixing bowl
- Measuring cups and spoons
- Kitchen scale (recommended for accurate measurements)
- Damp cloth
- Bench scraper
- 9″ banneton (proofing basket)
- Parchment paper
- Bread lame, sharp knife, or razor blade (for scoring)
- Dutch oven or heavy cast iron pot with lid
- Cast iron pan (optional, for steam)
- Lava rocks (optional, for steam)
- A few cups of ice (for creating steam during baking)
- Digital baking thermometer
- Wire rack
Ingredients:
- 200g levain (prepared from 50g starter, 100g water, and 100g flour) [or 1 cup starter]
- 320g dark beer (I used Guinness Stout) [approximately 1 1/3 cups]
- 300g bread flour [2 1/2 cups]
- 150g coarse dark rye flour [1 1/4 cups]
- 14g salt (2.5 tsp)
- 1 TBSP diastatic malt powder
- 1 TBSP cocoa powder (15g)
- 2 TBSP molasses (40g)
- 1 entire Vidalia onion, diced/chopped and caramelized in olive oil
- 6 oz (170g) sharp cheddar, shredded (ANY sharp cheddar will do 4-8 oz.; I love Tillamook)
- Additional flour (or rice flour for easier release) for work surface and banneton
Instructions:
1. Preparing the Starter/Levain:
Around 6 hours before you plan to mix your dough, either:
- Break off 50g of your existing starter and combine it with 100g water and 100g bread flour in a separate container to create a new levain.
- OR feed your starter equal parts bread flour and water (100g water and 100g flour) to use 200g of starter.
2. Caramelizing the Onion (While the Levain is Getting Ready):
- Dice or chop the Vidalia onion.
- In a small pan, cook the onion in a little olive oil over medium-high heat for about 45 minutes, occasionally stirring to prevent burning. Start with a higher temperature to get some browning, then reduce the heat to medium-low and cook slowly until caramelized and golden brown.
3. Mixing the Dough:
- In a large bowl, combine the dark beer, levain, molasses, and cocoa powder. Stir until well mixed.
- Add the bread flour, rye flour, salt, diastatic malt powder, and cocoa powder. Mix until all ingredients are combined. The dough will be shaggy and sticky.
- Mix in the caramelized onions and cheddar until evenly distributed.
- Cover the bowl with a damp cloth to prevent surface drying.
4. First Stretch and Folds:
- Let the dough rest for about 30 minutes.
- Perform the first set of stretch and folds:
- Wet your hands to prevent sticking.
- Grab a portion of the dough from the edge, stretch it up, and fold it towards the center.
- Rotate the bowl 90 degrees and repeat the process. Do this 4-8 times, rotating the bowl after each fold.
- Keep the dough covered with a damp cloth during the rest periods between folds.
5. Additional Stretch and Folds with Coil Folds:
- Repeat the stretch and folds every 30 minutes for a total of 4 sets (approximately 2 hours).
- After each set, incorporate coil folds by gently lifting the dough from the center, allowing it to fold under itself, forming a coil shape underneath.
6. Primary Fermentation:
- After the final set of folds, keep the bowl covered with a damp towel.
- Let the dough rise until it has nearly doubled in size, approximately 3-4 more hours, depending on the ambient temperature (anywhere from 70-85°F will move along reasonably well, below 70°F and the process will be slow).
7. Shaping and Secondary Fermentation:
- Flour your work surface and gently turn the dough out onto it. Let it rest for 10 minutes.
- If the dough is sticking too much, work in more flour (don’t go overboard) under the dough using a bench scraper.
- Shape the dough into a boule (round shape) by pulling it towards yourself in a circular motion, creating surface tension.
- Liberally flour the 9″ banneton, using either regular flour or rice flour for a cleaner release.
- Place the shaped dough seam-side up in the well-floured banneton. Over time, it will fill the banneton as it expands. Cover with a dry towel (but not terry cloth) and choose one of the following options:
- Room Temperature: Let it rise for 2-4 hours, or until it passes the poke test (when gently poked, the dough springs back slowly).
- Refrigerator: Place the covered banneton in the refrigerator for slow fermentation. Allow the dough to cold ferment for 12-24 hours (but avoid over-proofing by going too long). This slow fermentation enhances the flavor and texture. (More details below about advantages of this “cold retard” method.)
8. Preheating the Oven:
- About 1 hour before baking, preheat your oven to 485°F (250°C) with a Dutch oven or a heavy cast iron pot (with its lid) inside, in the lower third of the oven. Optionally, place a cast iron pan (with optional lava rocks) on the bottom rack for steam.
9. Baking:
- 30 minutes before baking, you may opt to place the dough-filled banneton in the freezer to help the dough keep its shape when poured out, and to prevent overproofing. When ready to bake, carefully turn the dough out of the banneton onto a piece of lightly floured parchment paper. Score the top with a sharp knife or razor blade. I tend to just do a rustic criss-cross, but more advanced scoring techniques are welcome at this stage.
- Remove the preheated Dutch oven from the oven and transfer the dough, along with the parchment paper, into it (carefully lift the edges of the parchment paper). Cover with the lid.
- If using, add a few cups of ice to the cast iron pan (with optional lava rocks) to create steam.
- Bake covered at 485°F (250°C) for 22 minutes.
- After 22 minutes, remove the lid and reduce the oven temperature to 465°F (240°C). Remove the steam pan as well. Continue baking for another 20 minutes, or until the bread has a deep brown crust and an internal temperature of 205-210°F (96-99°C), measured with a digital baking thermometer.
10. Cooling:
- You can keep the bread in the Dutch oven inside the main oven, turned off with the door open, for 25 minutes. This helps to set the crust.
- After 25 minutes, transfer the bread to an elevated wire rack. Let it cool completely overnight or up to 24 hours to fully cure. This extended curing time allows the bread to develop its full flavor and makes it easier to slice without squishing.
