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Sourdough Bread BBQ Recipe

Heat Beads® BBQ Briquettes fan, Tony Layh, shares his Sourdough Bread recipe.

“Hello barbie kings and queens, hopefully something here a bit out of the norm. The beauty of this is that you can cook your dinner and bread at the same time on the Weber, and lessen your carbon output! This can be organic or normal all the way through, your choice.”


1 cup sourdough starter
600g bread flour
1 cup cold water
Pinch of salt



Gotta start this with about 1 cup of sourdough starter (bunch of grapes in for about one week, flour and water then add more flour and water every day for about a month).


Mix the starter with 600g of bread flour, pinch of salt and about one cup of cold water. I use dough hooks on a mixer for this first bit, and make sure it is not too wet because it can become like superglue.


When it is combined drop it on the slab and knead for about 10 mins. Put into a bowl, cover with gladwrap and leave in a warm spot for about 12 hrs.


Punch down the dough and form into whatever shape grabs you, put into a baking tray lined with good baking paper and let it rise again for 4-6 hrs.


Fire up the Weber (with Heat Beads® briquettes, of course) one hr before and let it get to about 200 °C.


Chuck the tray into the middle of the barbie with the briquettes on the side.


After 30 minutes, take the bread off the paper and tray and put back on the grill for 10-15 minutes. Leave to cool before chopping into it.

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