Smoked Sourdough Bread is the perfect blend of two of my favorite things: bread and smoked flavor. This bread is perfect for any occasion, whether you’re hosting a gathering or just want to make a simple meal more special.
The best part is that it’s easy to make, so you can enjoy the flavor without any of the hassle. Trust me, Smoked Sourdough Bread is worth the effort. Just one bite and you’ll be hooked. So what are you waiting for? Get baking!
Smoked Sourdough Bread
- Baking Pan
- Plastic wrap
- Large bowl
- Banneton Baskets
- 140 grams Active Sourdough starter
- 380 grams Unbleached bread flour or All purpose flour
- 255 grams Water Room Temperature
- 12 grams Kosher salt
- Put a large bowl in a food scale and press the tare button to zero it out.
- Add and measure 140 grams of active sourdough starter and press again the tare button, then add 255 grams of room temperature water. Mix and stir.
- Once you are done stirring, put back the large bowl in the scale and tare it again, add 380 grams of unbleached bread flour. Now, use your hands to mix the dough or you may use a dough whisk to stir it until no dry flour remains and it pulls away from the sides of the bowl.
- Cover the bowl and let it rest for 2 hours.
- After 2 hours, you can now add 6 grams kosher salt then stretch and fold it four times. Add another 6 grams of kosher salt then stretch and fold it again four times.
- Cover the bowl and let it rest for 30 minutes.
- Next, over the next 1 1/2 hours, you need to stretch and fold, cover and let rest every 30 minutes.
- After the last fold and rest time, you will be able to stretch a windowpane.
- Add a little flour to a surface and put the dough and pre-shape it. Let it bench rest for 20 minutes. Do not use too much flour.
- After 20 minutes, shape the dough into a ball and place it in a well-floured banneton seam side up. Dust lightly with flour and put it in a large plastic bag or cover it with plastic wrap so the dough doesn’t dry out. Place it in the refrigerator.
- Next morning (or when ready to bake), pull the dough out of the refrigerator, remove it from the bag or unwrap it, and let it warm up a bit.
- At this time, you can now preheat the smoker to 500 degrees F.
- Place the dough in a baking pan then score the sourdough with a lame or sharp knife.
- Put the water tray and sourdough into the smoker.
- Spray sourdough with water about 10 times and cover it with a baking pan or other lids.
- Reduce the heat to 435 degrees F and place the sourdough in the smoker. Smoke it for 20 minutes.
- After 20 minutes, remove the cover/lid from the sourdough and remove the water tray. You can rotate the sourdough 180 degrees to ensure even cooking
- Smoke/bake it for an additional 15 to 20 minutes until golden brown.
- When the internal temperature became 200 degrees F, remove it from the smoker and remove the sourdough from the baking pan, too. You can place it on a wire rack to cool.