Sourdough on the RecDeq

[PapaRed]

Not a baker, and certainly not a cook, but tiring of the price increases on sourdough bread, I began to bake my own. My new Recdeq pellet grill seemed to be a candidate, so this morning it proved itself. Easier than the electric oven, and no heat in the kitchen.

 

[chopsaw]

Nice work . I've done a fair amount of breads , cakes and pies on Weber Kettles over the years .
That bread looks fantastic . Just another use for the grill .

 

[PapaRed]

Thanks...haven't tasted it yet, was wondering how much "wood fire" taste it would pick up. Used a 50/50 mix of Lumber Jack Hickory and Whiskey Barrel pellets.

 

[02ebz06]

Looks pretty good.
Doubt there will be much smoke taste since you cook bread at higher temps.

 

[BGKYSmoker]

Good job.

Yeah prices are huge right now. Thats why I have slowed on making sausage.

 

[JLeonard]

Thanks...haven't tasted it yet, was wondering how much "wood fire" taste it would pick up. Used a 50/50 mix of Lumber Jack Hickory and Whiskey Barrel pellets.

Was my question also. Either way, I bet it was awesome!

Jim

 

[PapaRed]

Taste, texture same as oven baked bread. AS 02ebz06 said, the high heat eliminated most of the smoke. Next bake I may introduce a bit of smoke on the second bulk fermentation. Bottom line, the pellet grill does a great job baking, and keeps the heat out of the kitchen on Arizona summer days.