Pão de Centeio com Massa Madre e Cebola Caramelizada

Name: Pão de Centeio com Massa Madre e Cebola Caramelizada
Cuisine: Portugal
Ingredients: 220 g Active rye sourdough starter (100% hydration); 400 g Medium rye flour; 250 g Strong white flour; 410–440 ml Lukewarm water; 12 g Sea salt; 2 medium Onions (very thinly sliced); 2 tbsp (for caramelizing) Olive oil; 1 tsp Caraway seeds (optional)

A recipe from Portugal.

🇵🇹 Portugalbreakfastlunchsourdoughbakedtraditionalheartyflavored

Pão de Centeio com Massa Madre e Cebola Caramelizada

Nutrition (per serving)

250Calories

8 gProtein

46 gCarbs

5 gFat

4 gSugar

620 mgSalt

Ingredients

220 g Active rye sourdough starter (100% hydration)
400 g Medium rye flour
250 g Strong white flour
410–440 ml Lukewarm water
12 g Sea salt
2 medium Onions (very thinly sliced)
2 tbsp (for caramelizing) Olive oil
1 tsp Caraway seeds (optional)

Method

Caramelize onions first: heat olive oil in wide pan over low-medium heat. Add sliced onions with pinch of salt. Cook very slowly 35–45 minutes, stirring occasionally, until deep golden and sweet (do not burn). Cool completely.
In large bowl mix active starter with 400 ml lukewarm water until dissolved. Add rye flour, white flour and caraway. Mix to shaggy dough. Rest (autolyse) 45 minutes.
Add salt + remaining water (10–40 ml as needed) and cooled caramelized onions. Knead 8–10 minutes by hand (wet hands — very sticky) or mixer 6 minutes. Form rough ball.
Bulk ferment covered 4–6 hours at 24–26 °C with 3–4 stretch & folds first 2 hours. Dough should rise ≈70–90% and show bubbles.
Shape into tight boule or batard. Place seam-up in floured banneton. Proof 2–4 hours room temp or overnight in fridge for deeper flavor.
Preheat oven to 250 °C with Dutch oven inside. Slash loaf deeply. Bake covered 25 minutes, uncovered 20–25 minutes until 96–98 °C internal and crust dark. Cool ≥3 hours before slicing.