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What do you do when you have a thriving sourdough starter, a picnic planned and no oven? You make bread on the barbecue of course. We had someone scheduled to come and fix our oven so I pulled Fred the sour dough starter and gave him a good feeding. He sat on the fire place mantel over night and got nice and bubbly… and it turned out the oven needed parts. Beautiful starter and no oven, we needed bread so I decided to see if I could cook it on the BBQ.
I started my dough in the morning and wanted it to be done by night time so I added a little extra starter hoping that it would help the bread dough rise faster then normal. It likely also helps that it is warmer then normal in the house. I mixed up the dough and let it rise on the counter, with in 4 hours it was double in size and looking beautiful. I formed it it shape and put it into my cast iron bread pan lined with parchment paper. I don’t have a proofing basket and so attempted to just have it rise in the container I wanted to cook it in. This only works because I wanted the bread to take the shape of the container I was baking it in.
I was so excited to use my new cast iron bread pan. I have been slowly converting my bakeware and cookware to cast iron and I love how the bread turned out using my new Lodge Pan. I am not sponsored by lodge but use many of their cast iron products and love everyone. I have this one that you can get through amazon.
Once the bread was close to ready, I started the barbecue warming it up with my pizza stone in it. I was hoping that the pizza stone would diffuse some of the heat so that the bottom would not burn. Even in our very uneven heat barbecue the bread cooked up beautifully. We had a perfect sandwich loaf, that provided great sandwiches for our picnic the following day.
Who wouldn’t want sour dough while siting next to an old fort? I could almost envision the traders wives cooking their bread over the fire.
Hands on time 30 minutes
Bake time 40 minutes
- 1 cup sourdough starter
- 1 1/2 tsp salt
- 1 1/2 cups warm water
- 3 1/2 cups all purpose flour (approximately)
- Combine the 1 cup of sourdough starter and 1 1/2 cups water, mixing until just combined.
- Add in the flour and salt, slowly adding the flour until you have a dough that is just formed, it will be a little sticky still.
- Let the dough rest for 20-30 minutes and then fold the dough over a couple times pulling it towards you to tighten it into a nice ball.
- Allow to rise for 4-8 hours.
- Carefully move the dough to the counter trying not to deflate, reform by pushing it or pulling it until it evens up. Place it in the proofing container. (In my case I used the bread pan lined with parchment paper).
- Allow to rise for 2 hours and then cook in pre heated oven (or BBQ) for 40-50 minutes. Allow to cool slightly and then remove from the pan to continue to cool.
- Allow to cool completely before slicing and eating.