Sourdough Bread with Cabbage Broth and Caramelized Onions

Combine the levain ingredients and let sit for 6–8 hours until doubled or 2.5 times in volume.

Chop the cabbage, cover with water, bring to a boil, and simmer for about 20 minutes over medium heat. Let the cabbage cool in the broth, then strain.

Add the cabbage broth and flour to the levain, mix, and let autolyse for 30 minutes.

Add the salt and sautéed onions, mixing until fully incorporated.

Bulk ferment for 1.5 hours at 24–25°C.

Perform one stretch and fold and leave for another 1.5 hours.

Shape into a round, then let rest for 30 minutes.

Shape the dough (I use a bâtard).

Final proof for 1.5–2 hours at room temperature, then another 2 hours in the refrigerator.