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French onion soup
Bread
Melt 4 tablespoons of unsalted butter in a skillet over medium heat.
Add sliced onions and salt; cook 1 hour until deeply golden.
Stir in thyme and garlic, sauté 5 minutes until fragrant.
In a large bowl, mix sourdough starter with bread flour, rice flour, and ½ cup beef stock.
Blend in 4 tablespoons butter (softened), 1 tablespoon salt, remaining 1 cup beef stock, and 80% of the caramelized onion mixture.
Knead the dough until smooth, then let rise covered for 2–3 hours or overnight in fridge.
Shred Gruyère into the dough during shaping; dust the basket with rice flour to prevent sticking.
Bake at 475°F on a preheated baking stone with 2 ice cubes in the oven for 30–35 minutes until crust is crisp.