Doug Selman
TVWBB Super Fan
Week before last I was down in the basement and notice the bread machine on the bottom shelf of a cabinet and thought, I need to use that. So brought it up and made a loaf of whole wheat bread. Which lead me to think I need to try making some Sourdough! So last week I found my bread book and mixed up some Sourdough Starter. So Tues. I used half of the starter and mixed in 1/2 of the bread flour for the dough and let it bubble and get sour until today. Put that in the bread machine this morning and added the other 1/2 of the flour and the rest of the ingredients and started the dough setting. After the dough mixed and the first rise in the machine, I kneaded it again on a floured board, and shaped it into a round and put it on my corn mealed (sp?) Pizza stone then into the slightly warmed oven to rise again.
While the dough was rising, I fired up the 22 WSM with a full chimney of lit on top of some used, and another 1/2 of unlit on top of that, with everything wide open going for as high of a temp as I could. No smoke wood added. I finally put the bread on when it hit about 320*
After 1/2 an hr. I was barely over 300 so I got some help to hold the grate and removed the water pan/clay saucer and propped the bottom of the door open.
It finally hit right around 350-355*. I took it off at about 1 hr. and 15-20 mins. The recipe called for 25-30 mins. @ 400*, but couldn't get there.
The bottom crust was a little bit thick but not burned at all.
Of course I saw temps of 370+ after I took it off which would have set the top crust better. I'll try it again without the pan from the start and wait longer for temp to come up with more lit briqs.
It has good Sourdough flavor though.
Any suggestions? This was my first try at bread besides pizza on a grill or anything.
Thanks for looking
While the dough was rising, I fired up the 22 WSM with a full chimney of lit on top of some used, and another 1/2 of unlit on top of that, with everything wide open going for as high of a temp as I could. No smoke wood added. I finally put the bread on when it hit about 320*
After 1/2 an hr. I was barely over 300 so I got some help to hold the grate and removed the water pan/clay saucer and propped the bottom of the door open.
It finally hit right around 350-355*. I took it off at about 1 hr. and 15-20 mins. The recipe called for 25-30 mins. @ 400*, but couldn't get there.
The bottom crust was a little bit thick but not burned at all.
Of course I saw temps of 370+ after I took it off which would have set the top crust better. I'll try it again without the pan from the start and wait longer for temp to come up with more lit briqs.
It has good Sourdough flavor though.
Any suggestions? This was my first try at bread besides pizza on a grill or anything.
Thanks for looking
Last edited:
. There is a site on the net with a LOT of videos that I reference often for my breads. I do knead in a machine too. Here's the Youtube site:
