Aromatic, Crusty loaf that is robust in flavour, with candy-sweet and yet hint of savoury from the slightly burnt Caramelised Onions – This Artisan Bread came out straight from your oven is no longer a dream.
Making a load of Artisan Bread is no longer for the professional baker with many days of culturing and tiring kneading. This no-knead recipe – which I also mean no kneading from stand mixer or bread maker – just need a wooden spoon to stir all the ingredients in. Yes, you heard me right! Just that easy.
You can use any bread flour or baguette flour if you can find.
1st, you will need to prepare the caramelised onions and allow it to cool down before adding into the flour mixture.
Thinly sliced the onions
and sautéed it in a frying pan until it becomes slightly burnt and caramelised. It will take about 15 minutes.
Set aside and allow it to cool completely while you measure and prepare the rest of the ingredients for the dough.
Add all the ingredients and the cooled onions into a mixing bowl and just stir in with a wooden spoon until well combined.
Or you can use a stand mixer to even save you from the work of stirring, which I did but it’s really not necessary.
Don’t worry about the sticky dough. It should be sticky.
After that, cover the bowl of dough using cling wrap and allow it to sit at room temperature for 15 to 18 hours.
I prefer 18 hours for the flavour of the dough to be fully developed and reaches its peak. Also, you can see that the dough has risen to more than twice its initial volume.
Then turn it out onto a floured board, tuck the edges of the dough underneath the dough and cover with cling wrap.
Allow it to rise for another 1 to 2 hours until the dough rises to more than twice its volume.
Half an hour before the 2nd proof is complete, preheat the oven to 250 degree Celsius and preheat an oiled casserole, dutch-oven or any oven-proof pot. Cover with lid or aluminium foil during pre-heating.
Remove the cling wrap and overturn the whole risen dough into the heated oiled pot/ casserole without disturbing the dough much.
Cover with lid/aluminium foil and bake in the oven for 30 minutes. Remove the lid/aluminium foil and bake for another 15 to 30 minutes until the bread is deep chestnut brown.
Remove the pot of bread from the oven and gently lift the bread out from the pot and place it on a cooling rack/ board.
Allow it to cool before slicing.
Use it for sandwiches, toast, dip with soup or just it in on it own. It’s yummy!
You can also find the cheese version here.
- 30g Unsalted Butter
- 300g Onions (Sliced)
- 2 tablespoons Brown Sugar
- ¼ teaspoon salt
- ¼ teaspoon baking powder (Optional; speed up caramelising process)
- 400g Bread Flour/ Baguette Flour
- 300g Caramelised Onions
- 3g Instant/ Active dried Yeast
- 8g Salt
- 300g cool water (at 15 degree Celsius)
- Cornmeal or plain flour for dushting
- Melt the butter in a heated frying pan over medium heat
- Add in the sliced onions, sugar, salt, baking powder, and sautéed until the onions are slightly burnt and caramelised - about 15 mins
- Remove from the heat and set aside.
- Add all the ingredients and the cooled onions into a mixing bowl and just stir in with a wooden spoon (or use stand mixer with dough hook) until well combined. (the dough will be sticky)
- Cover the bowl of dough using cling wrap and allow it to sit at room temperature for 15 to 18 hours until the dough rises to more than twice its volume.
- Then turn the dough out onto a floured board, Fold the four edges of the dough towards the centre. Nudge and tuck in the edges of the dough to make it round at. Turn the folded edges onto the floured board with smooth round surface facing up .
- Allow it to rise for another 1 to 2 hours until the dough rises to more than twice its volume.
- minutes before the 2nd proofing is completed, preheat the oven to 250 degree Celsius and preheat an oiled casserole, dutch-oven or any oven-proof pot. Cover with lid or aluminium foil during pre-heating.
- Remove the cling wrap and quickly but gently invert the dough into the pot, seam/folded edges side up
- Cover with lid/aluminium foil and bake in the oven for 30 minutes.
- Remove the lid/aluminium foil and bake for another 15 to 30 minutes until the bread is deep chestnut brown and crusty
- Remove the pot of bread from the oven and gently lift the bread out from the pot and place it on a cooling rack/ board.
- Allow it to cool before slicing