Sourdough Bread BBQ Recipe

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

  • EquipmentKettle / Other BBQS
  • MethodIndirect
  • HeatMedium

Ingredients

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

Method

  1. 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).

  2. 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.

  3. 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.

  4. 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.

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

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

  7. 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.

Best fuel for a kettle roast

Our Pitmaster’s Pick, plus two great alternatives.

Best pick

Classic BBQ Briquettes (Red bag)

Steady heat and a 5+ hour burn – ideal for kettle roasts.View product

Wood Charcoal BBQ Briquettes (Green bag)

High heat and a long 5+ hour burn, so your roast cooks evenly from start to finish.View product

Hardwood Lump Charcoal (Grey bag)

Hot and clean with authentic charcoal flavour.View product

Based on Heat Beads® testing. Burn times vary with fuel, BBQ and weather.

See the full comparison

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