Summer Time is a Primo Time to Bake Outdoors!
In partnership with Primo Ceramic Grills.
Recipe for: Primo Sourdough Boule with Roasted Garlic Herb Butter
Have you baked on your Primo Grill yet? I absolutely love grill-baking breads, cookies, strata, bread pudding, galettes, and pizzas! The efficiency of how a Primo Ceramic Grill holds indirect heat provides outstanding results. In fact, I prefer baking in my Primo Oval XL Ceramic Grill over my oven because a Primo Ceramic Grill has the ability to hold consistent heat. Plus, grill-baking outdoors means no added stress on your air-conditioning!
So let’s talk sourdough bread! Do you still have some sourdough hiding in your refrigerator from the pandemic? Good news, it is really hard to kill sourdough starter! Take the culture out of the fridge and pour off the black water (hootch), and give the culture a stir. Transfer 1-cup unfed culture to a large bowl, and stir in the flour, water, and yeast. Give the mixture enough stirs to combine the ingredients, cover the bowl, and wah-lah you have the beginning of a rave-worthy loaf of sourdough!
Sourdough bread is so simple to bake yet everyone salutes the baker as if they are a professional. Biting into the crunchy crust to find a soft and airy crumb with an enjoyable chewiness is why diners fall in love with the bread. Now add roasted garlic butter with specks of herbs and you have true palate magic! My guests cannot resist a second piece and sometimes a third so you might consider making 2 loaves!
What Pan Should I Use?
I have baked sourdough bread in a cast iron dutch oven and in an enamel dutch oven with equal success. You could bake in a cast iron skillet with a grill-safe pot or bowl over it.
What Grill Temperature?
400°F to 450°F. I prefer to start at 450°F and drop down to 425°F. If you bake at 400°F the entire time you will probably add 5-7 minutes extra to the bake time. As in all grilling the internal temperature of the bread is more important than the exact time on a recipe.
What Bread Temperature?
I find that sourdough bread is done baking between 205°F to 209°F. The ideal temperature is 208°F.
What If I Forget to Start the Culture the Night Before?
Don’t worry! Get up at the crack of dawn and start your dough, leaving it covered on the counter hen wait 6-8 hours. You can ignite the Primo Ceramic Grill as late as 3:00pm and still have the bread down before sunset. On the opposite note, the bread dough can sit on the counter for up to 24 hours.
What If I Don’t Have a Sourdough Culture?
First, try asking on your neighborhood social media where people give or exchange items. I bet people in your town have a sourdough culture that is begging to come out of dormancy. Second, with a quick internet search you will find how to start sourdough starter. Third, before the sourdough craze I baked, on the grill, yeast bread without a culture. The bread is fabulous as well. Contact me for the recipe or simple look up Overnight, No-Knead Bread on the internet and follow my grill-bakings instructions. ANY BREAD DOUGH can be baked on the Primo Grill with indirect heat.
What Flour Does Merry recommend?
I find the best results with King Arthur or Bob’s Red Mill Bread Flour. Bread flour will give you a little extra chew compared to all-purpose flour.
Why Can’t I Slice into Hot Sourdough?
Slicing sourdough prematurely will release the steam resulting in drier bread. The bread can be baked in the morning and sit out all day until served in the evening. If so, completely cool bread then cover with a dry kitchen cloth not plastic or foil.
What about the Roasted Garlic Butter?
I suggest roasting 3 heads of garlic. The recipe calls for only one cube but I am always in need of more roasted garlic butter. The butter is tasty as a compound butter on your Primo grilled steaks. Simply snip the end of the garlic of, drizzle with your favorite cooking oil, and place each head of garlic in a foil packet and seal. Place garlic on the grill for the same time as the sourdough bread takes to bake.
What to Do with Leftover Sourdough Bread?
If you don’t devour the sourdough bread in one setting the bread can store covered with a kitchen towel for day 1 and day 2, and stored on the counter. If stored longer, place bread in a resealable plastic bag for 1 to 2 days more. Leftover sourdough is so tasty in the toaster and slathered with butter. I love to spread the roasted butter on a slice and place under the broiler for garlic bread.
TIME TO BAKE BREAD on my PRIMO GRILL
Primo Sourdough Bread with Roasted Garlic Herb Butter
1 cup unfed sourdough starter
2 1/4 cups (532 g) warm water
1/2 (1.5 g) teaspoon yeast
2 (12 g) teaspoons sea salt
4 cups (484 g) all-purpose or bread flour
1 head of garlic, 1/2-inch of tip snipped off
2 teaspoons cooking oil, olive, avocado, or canola
1 cup of salted butter
1 tablespoon minced parsley
1 tablespoon minced basil
1 teaspoon minced thyme
1 teaspoon lemon juice
1 teaspoon lemon zest
Salt to taste (for butter)
Fermenting the Dough: The night before grilling the bread, in a large bowl, combine the sourdough starter, water, yeast and salt with a whisk or preferably a Danish dough whisk. Add the flour and stir with a Danish dough whisk or wooden spoon until a shaggy dough has formed, and there is no more flour on the bottom of the bowl. Cover bowl with a clean kitchen towel or plastic wrap, and leave on the counter overnight or for at least 6 hours.
Form Dough: In the morning, sprinkle a work surface with flour. Transfer the dough to the work surface and sprinkle with 1-2 tablespoons flour. This dough is a high hydration bread, which means it has will be soft, wet, and sticky. The trick is not to use more than the 2-tablespoons of flour.
Knead Dough: Flour your hands and gently bring each side together and push down with the palm of your hand. Flip over and continue to knead bread dough about 6-7 times.
Proof Dough: Line a large bowl with parchment paper, and transfer dough into the bowl. Cover and let sit until double in size, about 1-2 hours.
Prep Roasted Garlic Butter: On a small sheet of aluminum foil, place a head of garlic with the tip snipped off. Drizzle with cooking oil, and wrap tightly. Cook the garlic packet along side of the bread. It should be soft about the time the bread has completed baking on the grill. After the garlic has softened, and cooled, mix with herbs and lemon. Salt to taste.
Prepare Grill: Fill the bottom of the Primo Grill with Primo Lump Charcoal. Place a Primo QuickLights Firestarter at each end of the grill and ignite. Leave vents and lid open. Wait for 8-10 minutes for embers to begin to form.
Set up grill for indirect heating using the Primo Heat Deflector Racks and Primo Ceramic Heat Deflector Plates. Insert grill racks on both sides of grill. Place the empty Dutch Oven in the center of the grill. Close the dome with the bottom draft door and top fully open.
As the grill temperature reaches a steady 400°F. adjust the vents to keep internal grill temperature at 400 to 450°F.
Score the Dough: Mark an X or a few slashes with a sharp knife, lame, or kitchen scissors. The slashes should be at a 45-deggree angle, 3/4 to 1-inch deep. This will direct steam to come out of designated vents that you have decided versus the bread bursting as it pleases.
Open the grill, remove the lid from the Dutch Oven. Carefully lift the parchment paper, with bread dough, and place both directly into the Dutch Oven, and cover with the Dutch Oven lid.
Close the grill lid and set the timer for 25 minutes. After the first 25 minutes, uncover, the bread should be slightly golden and will have risen.
Leave the Dutch Oven lid off and bake for 25 minutes. After the second 25 minutes the bread should look deeply golden with an internal temperature of 204°-209°. An ideal internal temperature of a sourdough loaf is 208°F.
Remove sourdough bread from Dutch Oven and cool on a baker’s rack for 1 hour minimum. Serve with lots of Roasted Garlic Butter. Enjoy!
Note: Sourdough bread will freeze beautifully when cut into slices. Place bread slices into a re-usable silicone storage bag and freeze. Reheat sourdough slices in the microwave for 15 seconds or until softened.
Quick Recipe Info
Prep Time: 5 minutes then overnight
Cook Time: 45-50 minutes
FOR THIS RECIPE
You Will Need:
2 Primo Heat Deflector Racks · 2 Primo Ceramic Heat Deflector Plates
We Also Suggest:
Primo Lump Charcoal · Primo QuickLights Fire Starters
WHY I CAN HIGHLY RECOMMEND PRIMO CERAMIC GRILLS
- The heat and smoke on the Primo Ceramic Grill is so easy to regulate! I learned how cook on the grill just by watching their videos. I don't learn things super easy nor am I a Pit Master by DNA! As #GrillingGrandma, I experienced success with my very first Smoked Spatchcock Chicken recipe!
- I have the Primo Oval XL 400. I love the size soooo much because it offers such a large cooking surface. I can smoke a few items at one time. It is allows for two zone cooking.
- I am finding the Primo Grill so versatile in how you can set up direct heat and indirect heat. I can grill, smoke, and bake yummy food.
- I love that the Primo Ceramic Grill is American made!
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