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**The Sauce Blog**
July 20th, 2017, 11:45 am
* Abilene ** Abilene *
  • Joined: July 6th, 2017, 10:49 pm
  • Posts: 6
  • Location: Valdese, NC

Here's a great recipe and technique for cooking artisan sourdough bread on the Pellet grill... The recipe for the bread is as follows:

Poolish (24 hours ahead of cook time)

30 grams of sourdough starter (or 1/2 of 1/8 tsp active dry yeast)
240 grams lukewarm water
240 grams all purpose flour

Combine these ingredients and let them sit at room temp covered for 12 to 15 hours.

Final Dough:

480 grams lukewarm water
720 grams Bread flour
24 grams salt

Combine the water with the poolish and mix comletely. Add the flour and salt and mix completely. Let rest for 30 minutes. Fold at 30 minute intervals for 4 cycles as shown in the video. Cover and let rise for 3 to 5 hours.

Remove dough to floured surface. Separate into halves. Form each half into a loaf or shape into a loaf pan. Cover and let rise for 3 to 5 hours until proofing is complete.

Bake at 475 for 35-45 minutes until the crust is at your desired level of darkness...


July 20th, 2017, 1:37 pm
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  • Joined: April 18th, 2014, 3:12 pm
  • Posts: 2408

Thank you John!


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