How to Make Sourdough Bread

Cook Time

45 minutes

Cooking Method

Baking

Cuisine

American

Difficulty

Difficult

Prep Time

7 days

Servings

4



Ingredients


200 g All-Purpose Flour

200 g Bread Flour

10 g Kosher Salt

80 g Sourdough Starter

350 g Water, bottled, room temp

50 g Whole Wheat Flour



Cooking Instructions


Learn how to make delicious artisan sourdough bread at home (and on your pellet grill) with our step-by-step tutorial. With its irresistible tangy flavor, chewy interior and crispy golden crust, this sourdough bread will rival any store-bought version. This recipe can be adapted for using sourdough starter mix or for making your own starter. Use on grilled cheese sandwiches, for french onion soup, or with butter as a delicious side. 

Wood Pellet Recommendation 

The combination of apple, maple, and hickory pellets in our Pit Boss Competition Blend will add delicious savory and sweet flavors into the bread.  

How to Make a Starter for Sourdough Bread 

Use this recipe if you prefer to make your own starter over buying one from the store. The process of making your own homemade starter will take over 5 days. It should take up about 5 minutes of your time each day. 

Ingredients: 

  • 100 g All Purpose flour, divided 
  • 100 g Whole Wheat flour, divided 
  • 200 g Water, bottled, room temperature, divided 


  1. Day 1: Use a kitchen scale to weigh out 25 grams whole wheat flour, 25 grams all-purpose flour, and 50 grams of bottled water.  Place flour in a glass jar with a lid, then pour water on top.  Stir with a fork to combine. The mixture should resemble thick paste. Cover the jar and place it in a warm location, ideally 70°F, for 24 hours.  
  2. Day 2: Use a kitchen scale to weigh out 25 grams whole wheat flour, 25 grams all-purpose flour, and 50 grams of bottled water.  Discard half of the starter and add the weighed ingredients to the jar.  Stir with a fork to combine. Cover the jar and place it in a warm location for 24 hours. 
  3. Day 3: You will likely see a few more bubbles today. Use a kitchen scale to weigh out 25 grams whole wheat flour, 25 grams all-purpose flour, and 50 grams of bottled water.  Discard half of the starter and add the weighed ingredients to the jar. Stir with a fork to combine. Cover the jar and place it in a warm location for 24 hours. 
  4. Day 4: You should see a lot more bubbles and the starter should increase in volume. Use a kitchen scale to weigh out 25 grams whole wheat flour, 25 grams all-purpose flour, and 50 grams of bottled water. Stir with a fork to combine. Cover the jar and place it in a warm location for 24 hours. 
  5. Day 5: The starter will be very bubbly and double in volume. This starter is now ready to use! Use the starter or refrigerate for up to 4 days, then feed again.   


Cooking Instructions to Make the Bread

  1. Day 1: Preparing the Starter = feed your sourdough starter the night before you prepare the dough. Remove the active starter from the refrigerator before going to bed. Discard all but 1 tablespoon of the starter. Use a kitchen scale to weigh out 50 grams of all-purpose flour and 50 grams of bottled water. Stir with a fork to combine. Cover the jar and place it in a warm location overnight.
  2. Day 2: The starter should be bubbly and will have doubled in size by mid-morning.
  3. In a stand mixing bowl with dough hook attachment, combine the all purpose flour, bread flour, and whole wheat flour with the bottled water. Use a spoon or dough hook to stir until all dry flour has been incorporated into a raggy dough. Cover the bowl with plastic wrap and rest for 1 hour.
  4. Add the starter to the bowl and mix on low speed for 2 minutes, then cover and proof for 30 minutes. Add salt to dough mixture, then proof for another 30 minutes.
  5. With wet hands, lift one side of the dough straight up so that it stretches and fold it across the center; turn the bowl a quarter turn and repeat 4 times. Lift up the dough and wrap it onto itself until you have a smooth surface, then flip it over and place it in the bowl seam side down. Cover the dough and proof for 30 minutes. Repeat the fold two more times, letting proof 1 hour between each fold.
  6. Pre-shape the dough and rest for 30 minutes at room temperature. Then turn the dough onto an unfloured countertop. Lightly flour the top of the dough and then gently scrape the dough into a ball. Place an inverted bowl over the top of the dough, then rest the dough for 30 minutes.
  7. Shape the dough, and carefully place it in a flour-dusted flour sack towel or banneton, then cover with a flour sack towel, and refrigerate overnight.
  8. Day 3. Ready to bake. Fire up your Pit Boss Platinum Series Lockhart and preheat grill to 500° F. Place a cast iron Dutch oven on the grill and let preheat. If using a gas or charcoal grill, set it up for high heat.
  9. Remove the dough from the refrigerator.
  10. Once Dutch oven is preheated, remove from the grill, and remove the lid. Carefully invert the dough into the Dutch oven. Using a sharp knife, cut a shallow slit across the top of the dough. Place the lid on top, then bake on the grill for 20 minutes.
  11. Lower grill temperature to 450° F and bake for another 10 minutes.
  12. After 10 minutes, remove the lid and bake, uncovered, for 15 minutes. At this time the loaf is done baking. Depending on preference, feel free to bake an additional 5 to 15 minutes for an extra crusty exterior.
  13. Remove the bread from the grill and allow it to cool on a cooling rack for 1 hour. Slice and enjoy.


Special Tools


  • Cast Iron Dutch Oven
  • Flour Sack Towel or Banneton
  • Glass Jar with Lid
  • Kitchen Scale
  • Plastic Wrap
  • Stand Mixer with Dough Hook


Bigger. Hotter. Heavier. Tip


Store the bread wrapped in cloth or in a bread bag on the counter for up to 2 days, or freeze in a sealed, plastic bag for up to 3 months.



Diet Info


  • Flexible Dieting


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