Description
Delicious caramelized onion and walnut sourdough loaf, perfect for any meal or occasion.
Ingredients
Scale
- 360 grams (2 3/4 cups) high-extraction flour
- 270 grams (1 cup + 2 Tbsp) milk, room temperature
- 12 grams (1 Tbsp) sugar
- 7 grams (2 tsp) instant yeast (for yeast version)
- 8 grams (1 1/2 tsp) salt
- 53 grams (1/4 cup) walnut oil
- 50 grams (heaping 1/3 cup) raw, finely chopped onion
- 30 grams (1/3 cup) chopped walnuts
- 60 grams (scant 1/2 cup) levain flour (for sourdough version only)
- 37 grams (2 1/2 Tbsp) milk, warmed to room temperature
- 12 grams (1 Tbsp) sugar (for sourdough version only)
- 20 grams (1 Tbsp) sourdough starter (for sourdough version only)
- 300 grams (2 1/3 cups) high-extraction flour (for sourdough)
Instructions
- Step 1: Prepare the Levain: Combine 60 grams levain flour, 37 grams warmed milk, 12 grams sugar, and 20 grams sourdough starter in a mixing bowl. Mix thoroughly to activate fermentation for the sourdough version. Set aside until bubbly and active.
- Step 2: Activate the Yeast: For the yeast version, stir 7 grams instant yeast into 270 grams warm milk (milk should be lukewarm to wake up the yeast effectively) until frothy.
- Step 3: Mix Dough and First Rise: For yeast dough, combine high-extraction flour, sugar, salt, walnut oil, and milk mixed with yeast. For sourdough, add the prepared levain to the additional 300 grams flour along with sugar, salt, walnut oil, and milk. Mix ingredients to form a dough. Allow the dough to rise until doubled in size and surface looks puffy and airy, indicating successful fermentation. This should take about 1 hour for yeast dough or up to 24 hours for sourdough in a cool place. If the dough feels too sticky 15 minutes into the rise, sprinkle approximately 30 grams high-extraction flour over it and incorporate gently to make dough manageable.
- Step 4: Add Walnuts and Onions: Once the first rise is complete, gently fold in 30 grams chopped walnuts and 50 grams finely chopped onions, ensuring even distribution without clumping.
- Step 5: Divide and Shape: Cut the dough into even portions (two small boules or one large boule). Shape each piece into a round loaf, ensuring even sizing for uniform baking.
- Step 6: Final Proofing: Let the shaped dough rise again until it puffs up into a slight dome. This visual cue indicates readiness for baking.
- Step 7: Bake the Bread: Preheat oven to 375°F (190°C). Bake the loaves until golden brown and they sound hollow when tapped on the bottom, typically 40-50 minutes. If the crust darkens faster than expected around 25 minutes into baking, cover it loosely with foil to prevent burning.
- Step 8: Cool and Serve: Remove bread from oven and cool on a wire rack before slicing.
Notes
- Room Temperature: Store bread in an airtight container for up to 2 days to maintain texture and flavor.
- Refrigeration: Wrap bread in plastic wrap or foil inside an airtight container. Keep for up to 5 days, checking to avoid dryness.
- Freezing: Wrap bread tightly in plastic wrap, then place in a freezer bag or container. Freeze for up to 3 months. Thaw at room temperature before use.
- Use an active, bubbly sourdough starter for best fermentation and flavor development in the sourdough version.
- Maintain milk temperature lukewarm (not hot) to effectively activate yeast without killing it.
- Finely chop onions to ensure their sweetness distributes evenly and prevents overpowering bites.
- If dough is too sticky, add small amounts (approximately 30 grams) of flour during rise for easier handling.
- Use fresh walnuts without bitterness; avoid toasting before baking to prevent burning.
- Cover crust with foil midway into baking if browning too quickly.
- Dense loaf may indicate expired yeast; always check yeast freshness before use.
- Overly dry texture can be adjusted by adding 30 grams more milk at mixing stage to improve hydration.
- Uneven flavor can result from large onion pieces; finely chopping onions promotes balanced taste.
- Reheat slices gently in a toaster or oven at low temperature until warm, to retain softness and crust texture without drying out.
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 12g
- Sodium: 8g
- Fat: 53g
- Saturated Fat: not specified
- Unsaturated Fat: not specified
- Trans Fat: 0g
- Carbohydrates: 360g
- Fiber: not specified
- Protein: not specified
- Cholesterol: not specified