Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
For the Sourdough Bread
For the Whipped Onion Butter
For Serving
Method
For the Sourdough Bread
Mixing the Dough
In a large bowl, combine the bread flour and salt. In a separate bowl, mix the sourdough starter with water until dissolved. Add the wet ingredients to the dry ingredients and mix until a shaggy dough forms.
Kneading
Turn the dough onto a lightly floured surface and knead for about 10 minutes until smooth and elastic.
First Rise
Place the dough in a lightly greased bowl, cover with a damp cloth, and let it rise for 4-6 hours or until doubled in size.
Shaping
Turn the risen dough onto a floured surface, gently deflate it, and shape it into a round loaf.
Second Rise
Place the shaped loaf in a proofing basket, cover, and let it rise for another 2-3 hours.
Preheat Oven
Preheat your oven to 250°C (482°F) with a Dutch oven inside.
Baking
Once the oven is hot, carefully remove the Dutch oven, place the dough inside, cover, and bake for 30 minutes. Remove the lid and bake for an additional 15-20 minutes until golden brown.
Cooling
Remove the bread from the oven and let it cool on a wire rack before slicing.
For the Whipped Onion Butter
Prepare the Butter
In a bowl, combine the softened unsalted butter, finely chopped onion, salt, and pepper. Use a hand mixer or a fork to whip until smooth and creamy.