Spring Onion Sourdough Recipe

Autolyse

In a large mixing bowl, combine all-purpose flour, bread flour and 300 g of the water (reserve 20 g for later). Mix until no dry flour remains. Cover and let rest 30–45 minutes to autolyse.

Mix

After autolyse, add the active sourdough starter and the reserved 20 g water to the dough. Mix by pinching and folding until starter is incorporated. Add the salt and olive oil, then mix until evenly distributed.

Incorporate spring onions

Gently fold the finely chopped spring onions into the dough in 2–3 turns so they distribute without deflating too much. The dough will be somewhat sticky; wet your hands to help.

Bulk Fermentation with Stretch & Folds

Cover the bowl and allow the dough to rest at room temperature (21–24°C) for 4–5 hours. During the first 2 hours, perform 4 sets of stretch-and-fold every 20–30 minutes: reach under the dough, stretch up and fold over. After the final fold let the dough rest undisturbed to complete bulk fermentation until it has risen ~30–50% and shows bubbles.

Pre-shape and Bench Rest

Turn the dough onto a lightly floured surface, pre-shape into a loose round by folding edges to center. Rest seam-side down for 20–30 minutes covered with a towel.

Final Shape

Tension the loaf into your desired shape (boule or bâtard) by folding and rolling to create surface tension. Place seam-side up in a well-floured banneton or bowl lined with a floured towel. Sprinkle a little extra flour over the top to prevent sticking.

Proof

Cover and proof in the refrigerator for 10–14 hours (overnight) for flavor development. Alternatively, proof at room temperature for 2–4 hours until puffy but not overproofed.

Preheat Oven

Place a Dutch oven or baking stone in the oven and preheat to 250°C (480°F) for at least 45 minutes before baking.

While dough proofs (or the night before), make the caramelized onion butter. In a medium skillet, melt the butter over medium-low heat. Add the thinly sliced yellow onion and a pinch of salt. Cook slowly, stirring occasionally, until onions turn deep golden brown and sweet, about 25–30 minutes.

Sprinkle the sugar over the onions about halfway through to promote browning. Once caramelized, stir in the white wine vinegar (or lemon juice) and black pepper. Remove from heat and let cool slightly.

Transfer the caramelized onions plus butter to a bowl and mash together with a fork until spreadable. Taste and adjust salt/pepper. Reserve at room temperature if using the same day, or refrigerate and bring to room temperature before using.

In a small bowl, combine labneh, finely sliced scallions, lemon zest, lemon juice, olive oil, sea salt, cracked pepper and optional Aleppo/red pepper flakes. Stir until smooth and well combined. Taste and adjust salt and acidity. Refrigerate until ready to serve; bring to room temperature before plating so it is easy to spread.

When oven is fully preheated, gently turn the proofed dough out onto a piece of parchment (if using Dutch oven) or onto a peel. Score the loaf with a sharp lame or knife (one or several slashes). Optionally brush lightly with egg wash for a shinier crust and sprinkle coarse sea salt and a few extra chopped spring onions on top.

Carefully transfer the dough to the preheated Dutch oven (or onto the baking stone). If using a Dutch oven, cover and bake at 250°C (480°F) for 20 minutes covered. Then remove the lid, reduce temperature to 230°C (450°F) and bake another 18–22 minutes until deep golden brown and internal temperature reaches ~96°C (205°F). For baking on a stone, add steam for the first 15–20 minutes (spray water or add a tray of boiling water).

Remove the loaf and place on a wire rack to cool for at least 1 hour before slicing—this sets the crumb and prevents gumminess.

To serve: slice the cooled sourdough. Spread a generous layer of caramelized onion butter on warm slices (or toast lightly first). Dollop or spread the scallion + labneh seasoning alongside or on the bread. Garnish with extra thinly sliced scallion greens and a drizzle of olive oil if desired.