Sourdough loaf | Bread Recipe | Big Green Egg

Sourdough Loaf

By Big Green Egg

The fermenting power of natural yeasts and bacteria harnessed to create bread with a distinctive airy structure and gently sour tang

OVERVIEW

The sourdough loaf is riding high in its everlasting revival. This ancient technique for harnessing the fermenting power of yeasts and bacteria creates a distinctive airy structure and gently sour tang. It also works amazingly as a pizza base. For this recipe, you'll need to use our Sourdough Starter.

sourdough dough in a basket

CREATE THE DOUGH

Place all dry ingredients into large stand mixer with a dough hook and mix until well combined. Gradually add the chilled water, then the starter and mix for 15 minutes — resting for 1 minute every 2-3 minutes until a smooth dough is formed. Place into a lightly oiled bowl and cover with clingfilm. Allow to prove until doubled in size.

Tip onto a floured surface and gently fold the dough back on itself a few times to expel any air. Place back in the bowl, cover with clingfilm and return to a warm place for a further hour.

REST THE DOUGH

The dough should be quite active by now, so handle carefully. Turn out onto a floured surface and divide in two (each portion approximately 800g in weight). Shape each half into a ball and cover with a damp cloth to rest for 15–20 minutes.

While the dough is resting, dust a bowl or a banneton heavily with flour. Place the dough into the basket smooth-side down and leave in the fridge covered with clingfilm for 12–14 hours or overnight.

Remove from the fridge and allow to prove for a final 2-2½ hours.

sourdough dough in a basket

SET UP YOUR EGG

Set up your EGG for indirect cooking. If you’re using the Dual Zone System, install the Dual Zone Basket with 2 x Half Moon Ceramic Deflectors at the lower level and 2 x Half Moon Stainless Steel Grids at the upper level. If you’re using the ConvEGGtor, install it in a legs-up position. Add a Baking Stone on top. The target temperature is 250˚C.

When your dough is ready, gently tip it onto a non-stick baking mat on the pre-heated Baking Stone. Slash the top with a sharp knife or lame and bake for around 40 minutes.

Once the loaf has a dark brown crust and sounds hollow when you tap on the bottom, it is ready. Remove and place on a wire rack to cool. Serve in thick slices with a generous portion of salted butter.