Sourdough Smoke Bread in the Smoker
Classic sourdough bread smoked in the smoker for a crispy crust and intense smoky flavor.
Ingredients(for 0.5 kg)
Instructions
Prepare dough
15 Min. + 8 Std. RuheKnead flour, rye groats, sourdough starter, water and salt into a smooth dough. Cover and let rise for 8 hours at room temperature.
Prepare smoker
20 Min.Preheat smoker to 200-220°C and add beechwood chunks. Place a fireproof tray of water on the grate.
Score the bread
5 Min.Shape the dough into a loaf, place on floured baking paper and score deeply with a sharp knife.
Smoking
45-55 Min.Place bread with baking paper on the smoker grate and smoke at 200-220°C for about 45-55 minutes until the core temperature reaches 96°C.
Cooling
30 Min.Remove bread from the smoker and let it cool on a wire rack for at least 30 minutes before slicing.
Pro Tip
Place a tray of water in the smoker to create steam and ensure an extra crispy crust.
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