Looking for a new and exciting way to enjoy sourdough bread? Look no further than this delicious smoked sourdough bread recipe. Perfect for those who love the smoky flavor of grilled foods, this recipe adds a unique twist to the classic sourdough bread.
Sourdough bread is a popular type of bread that is known for its tangy flavor and chewy texture. It is made using a sourdough starter, which is a mixture of flour and water that is left to ferment over time. This fermentation process gives the bread it’s signature tangy flavor and also helps to create a chewy moist crumb texture. The crisp crackling crust will make your day delightful.
While sourdough bread is a staple in many cuisines, this smoked sourdough bread recipe takes it to the next level by infusing it with a smoky flavor. The bread is baked in a pellet smoker, which infuses the bread with the smoky flavor of the wood pellets. The result is a unique and delicious bread that is perfect for any occasion.
Whether you are a seasoned baker or a beginner, this smoked sourdough bread recipe is sure to impress. With just a few simple ingredients and some patience, you can create a delicious and flavorful bread that is sure to become a favorite in your household. So fire up your pellet smoker and get ready to enjoy some delicious smoked sourdough bread!
What is Sourdough Bread?
Sourdough is a type of bread made from a mixture of flour, water, and a sourdough starter. The sourdough starter is a combination of flour and water that is fermented with wild yeast and bacteria. This fermentation process gives regular sourdough bread its unique flavor and texture.
Sourdough bread has a chewy texture with a crispy crust and a moist and tangy crumb. The sourdough flavor can range from mild to strong depending on the length of fermentation and the type of flour used. This type of bread is different from other types of bread because it is made without commercial yeast and uses only naturally occurring yeast from the sourdough starter.
Smoked sourdough bread is best served toasted with butter or olive oil or used as the base for sandwiches or bruschetta. It also pairs well with soups and stews, as the tangy flavor of the bread balances the richness of the dish.
Overview: Smoked Sourdough Bread
Smoked sourdough bread is a delicious and satisfying staple that is beloved by many. Making smoked sourdough bread in a pellet smoker is a fun and exciting way to add a smokey aroma filled twist to this classic bread. Here are the key points you need to know to make delicious sourdough bread in a smoker.
- Prepare a sourdough starter at least 24 hours before baking
- Mix the dough, knead it, and let it rise for several hours
- Preheat the pellet smoker to 450°F and bake the bread for 30-40 minutes
- Let the bread cool on a wire rack before slicing and serving
How To Make Smoked Sourdough Bread
Prepare the Sourdough Starter
If you don’t already have an active sourdough starter, you will need to create one at least 1-2 weeks before making the bread. To create a sourdough starter, mix equal parts of flour and water in a jar, cover loosely, and let sit at room temperature for a few days until bubbles appear.
Feed the starter daily with equal parts of flour and water until it becomes active and bubbly. Once you have an active starter, measure out 1 cup and use it for the bread recipe.
Mix the Ingredients
In a large mixing bowl, combine the flour and salt. Mix well. Add the sourdough starter and warm water to the bowl. Mix until a shaggy dough forms. You can use a wooden spoon or dough scraper to mix the ingredients together.
Knead the Dough
Turn the dough out onto a floured surface and knead it for about 10 minutes, until it becomes smooth and elastic. Kneading helps to develop the gluten in the dough, which is important for creating a chewy and well-structured bread.
Let the Dough Rise
Place the dough in a clean mixing bowl, cover it with a clean cloth or plastic wrap, and let it rest for about 4-6 hours, or until it has doubled in size. The dough needs to rise to develop the flavor and texture of the bread.
Shape the Dough
Once the dough has risen, turn it out onto a floured surface and shape it into a round or oblong shape. Place the shaped dough onto a baking sheet or in a baking dish suitable for use in a pellet smoker.
Let the Dough Rise Again
Cover the dough with a cloth or plastic wrap and let it rise for another hour. This second rise helps to further develop the flavor and texture of the bread.
Preheat the Pellet Smoker
Preheat your pellet smoker to 450°F while the dough is rising. Make sure to follow the manufacturer’s instructions for preheating the smoker.
Slash the Dough
Make a few shallow slashes on the top of the dough using a sharp knife. This allows the bread to expand during baking and helps to create a decorative pattern on the crust.
Bake the Bread in the Pellet Smoker
Place the baking sheet or dish with the dough onto the grates of the pellet smoker, making sure it’s in the center of the cooking area. Close the lid of the pellet smoker and bake the bread for 30-40 minutes, or until the crust is golden brown and the bread sounds hollow when tapped on the bottom.
Check the Bread Periodically
Check the bread periodically during the baking process to ensure that it’s cooking evenly and not burning. You may need to adjust the temperature and cooking time depending on your specific pellet smoker model and settings.
Cool and Serve
Once the bread is done, remove it from the pellet smoker and let it cool completely on a wire rack before slicing and serving. This allows the bread to cool evenly and prevents it from becoming too moist or soggy. Smoked sourdough bread is best enjoyed fresh, so slice it as needed and store any leftovers in an airtight container at room temperature for up to a few days.
Tips & Tricks For Making Smoked Sourdough Bread
If this is your first time attempting to bake bread on a pellet smoker, we recommend reading through these tips and tricks before you get started for smoked sourdough bread!
Follow the Recipe and Take Your Time
Smoked sourdough bread requires patience and attention to detail. It’s important to follow the recipe carefully and not rush the rising or baking process. Take your time, be patient, and follow the instructions closely for the best results.
Use a Suitable Baking Dish or Sheet
Make sure to use a baking dish or sheet that is suitable for use in a pellet smoker. Using the wrong type of material can damage the equipment and affect the quality of the bread. Check the manufacturer’s instructions or consult with a professional to find the right type of dish or sheet for your specific smoker.
Monitor the Bread While Baking
Keep an eye on the bread while it’s baking to ensure it’s cooking evenly and not burning. You may need to adjust the temperature or cooking time depending on your specific pellet smoker model and settings. Use a meat thermometer to monitor the internal temperature of the bread while it’s baking.
Don’t Overwork the Dough
Avoid overworking the dough when kneading it. Overworking can cause the gluten in the dough to break down, resulting in dense and tough bread. Knead the dough just enough to develop the gluten and achieve a smooth and elastic texture.
Experiment with Wood Pellet Flavors
Sourdough bread can take on different flavors depending on the type of wood pellet you use in the smoker. Experiment with different flavors, such as hickory, apple, or oak, to add an extra layer of complexity to the bread’s flavor profile.
More Smoked Bread Recipes
If you loved this recipe, just wait until you try our other baked bread recipes!
Smoked Sourdough Bread
- Large Mixing Bowl
- Measuring cups and spoons
- Wooden spoon or dough scraper
- Clean cloth or plastic wrap
- Baking sheet or baking dish
- Sharp Knife
- Wire rack
- 1 cup active sourdough starter
- 3 1/2 cups all-purpose flour
- 1 1/2 tsp teaspoons salt
- 1 1/2 cups warm water
- In a large mixing bowl, combine the flour and salt. Mix well.
- Add the sourdough starter and warm water to the bowl. Mix until a shaggy dough forms.
- Knead the dough for about 10 minutes, until it becomes smooth and elastic.
- Cover the dough and let it rest for about 4-6 hours, or until it has doubled in size.
- Shape the dough into a round or oblong shape, and place it on a baking sheet or in a baking dish.
- Cover the dough with a cloth or plastic wrap, and let it rise for another hour.
- Preheat your pellet smoker to 450°F (230°C).
- Make a few shallow slashes in the top of the dough using a sharp knife.
- Close the lid of the pellet smoker and bake the bread for 30-40 minutes, or until the crust is golden brown and the bread sounds hollow when tapped on the bottom.
- Check the bread periodically during the baking process to ensure that it's cooking evenly and not burning.
- Once the bread is done, remove it from the pellet smoker and let it cool completely on a wire rack before slicing and serving.
Smoked Sourdough Bread FAQs
What is a sourdough starter and how do I make one?
A sourdough starter is a combination of wholemeal flour and water that is fermented with wild yeast and bacteria. To make one, mix equal parts flour and water in a jar and let it sit for a few days, feeding it daily with more flour and water until it becomes bubbly and active.
How long does it take to make Smoked sourdough bread in a pellet smoker?
The entire process, including preparing the starter, mixing and kneading the dough, and letting it rise, can take up to 24 hours. Baking the bread in a pellet smoker typically takes 30-40 minutes.
Can I make Smoked sourdough bread without a sourdough starter?
No, sourdough bread requires a sourdough starter to provide the natural yeast and bacteria needed for fermentation.
Can I use all-purpose flour instead of bread flour For Smoked Sourdough Bread?
Yes, all-purpose flour can be used for smoked sourdough bread, but bread flour is recommended for its higher protein content, which helps to create a chewy texture in the bread.
Can I add other ingredients to the dough, such as herbs or cheese?
Yes, additional ingredients can be added to the dough, but keep in mind that they may affect the texture and rise of the bread.
Do I need to let the dough rise in the refrigerator?
No, the dough can be left to rise at room temperature, but placing it in the refrigerator can slow down the fermentation process and enhance the flavor of the bread.
How should I store sourdough bread?
Store the bread in a paper bag or wrapped in a clean kitchen towel at room temperature for up to 3 days. It can also be frozen for longer storage.
Can I use a different type of wood pellet in my smoker?
Yes, experiment with different wood pellet flavors, such as hickory, apple, or oak, to add different layers of flavor to the bread.