Smoked Sourdough Bread

Crusty sourdough bread with deep golden brown crust on cooling rack.

3 from 2 votes

This smoked sourdough bread combines the tangy flavor of traditional sourdough with a subtle smokiness from the pellet grill. The result is a perfectly crusty artisan loaf with a chewy interior that's easier to make than you'd think.

Prep Time20

Cook Time50

Rise Time14

Total Time1

Course: Bread

Cuisine: American

Servings: loaf

Calories: 190kcal

Author: Jeri Walker

Ingredients

For the Starter Feed (Night Before)

25 grams mature sourdough starter (about 2 tablespoons)
75 grams white bread flour (½ cup + 1 teaspoon)
75 grams warm water (90℉) (⅓ cup)

For the Sourdough Bread

100 grams active sourdough starter (heaping ⅓ cup)
300 grams warm water (90℉) (1¼ cups + 1 tablespoon)
500 grams white bread flour (3½ cups + ½ teaspoon)
10 grams sea salt (2⅛ teaspoons)

Instructions

In a clear pint-sized jar, combine 25g mature starter, 75g bread flour, and 75g filtered water (90°F). Mix with a spatula until completely smooth and no dry flour remains. Cover with plastic wrap or a loose-fitting lid and let rest at room temperature (65-75°F) for 8-12 hours or overnight. The starter is ready when it's doubled in size and a small amount floats when dropped in room-temperature water.
In a large mixing bowl, combine 100g active starter with 300g warm water (90°F). Add 500g bread flour and 10g sea salt. Mix with a wooden spoon until roughly combined, then switch to mixing with your hand, squeezing the dough through your fingers until it forms a sticky ball, about 2-3 minutes. Cover tightly with plastic wrap and place in a warm spot (like an oven with the light on) for 2 hours.
After the initial rest, begin stretch and folds. With lightly floured hands, reach under the right side of the dough, lift up about 6-8 inches until you feel resistance, then fold toward the center. Rotate the bowl 90 degrees and repeat on all four sides. Cover and rest for 30 minutes. Repeat this process three more times at 30-minute intervals for a total of 4 stretch and fold sessions. After the final fold, let the dough rise undisturbed until doubled in size, about 3-4 hours.
Dust a clean counter with 2 tablespoons of flour. Gently turn the dough out onto the floured surface, being careful not to deflate it. Pull each edge out about 4 inches, then fold into the center like wrapping a package. Flip the dough seam-side down. Using cupped hands, rotate the dough toward you while dragging slightly to create surface tension. Place seam-side up in a bowl lined with a well-floured kitchen towel (use about ¼ cup flour on the towel). Cover with plastic wrap and let rise for 1.5 hours.
Preheat your pellet grill to 350°F. Cut a piece of parchment paper large enough to fit in your Dutch oven with some overhang on the sides. When the dough is ready, flip it over carefully onto the parchment paper. Using a sharp knife or bread lame, score the top ½-inch deep in a cross pattern. Use the parchment paper as a sling to carefully lower the dough into a room-temperature Dutch oven (do not preheat). Place the Dutch oven on the side of your grill away from the fire pot. Cover with the lid and smoke the bread for 30 minutes.
After 30 minutes, carefully remove the lid (watch out for hot steam) and continue smoking for 15 minutes. The bread is done when the internal temperature reaches 190-205°F with an instant-read thermometer. If you want a darker crust, transfer to your oven's broiler for 2-3 minutes, watching carefully to prevent burning.
Using the parchment paper corners as handles, carefully lift the bread out of the Dutch oven and place it on a wire cooling rack. Let cool completely, about 2 hours, before slicing. The bread should sound hollow when tapped on the bottom. Enjoy!

Notes

Active starter is critical. If it doesn't double in size and float in water, feed it again and wait.
No banneton? Use a bowl lined with a well-floured kitchen towel.
With just the light on, your oven provides the perfect temperature (75-80°F) for rising dough.
When the dough feels too sticky during shaping, dust your hands with flour instead of adding more to the dough.
The cooler side of your grill (opposite the fire pot) is crucial for preventing a burnt bottom. I learned this the hard way - three burnt loaves!
Use a basic cast iron Dutch oven, not an enameled one. The smoke will permanently discolor the outside, but this doesn't affect the bread.
Fruit woods (apple or cherry) add a subtle sweetness. Stronger woods like mesquite or hickory can overwhelm the delicate sourdough flavor.
Want to prep ahead? After the stretch and folds, refrigerate the dough for up to 24 hours. Just bring to room temperature before baking.
Store the cooled bread in a paper bag for up to 3 days at room temperature. For longer storage, slice and freeze it for up to 3 months. Never store in plastic - it softens the crust.

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