Sourdough BBQ bread
4 pieces
- Active sourdough starter: 50g
- All-purpose flour: 360g
- Water: 300g
- Salt: 10g
- In bowl, mix all ingredients including the started.
- Knead to develop gluten.
- 3-5h later. Create tension on counter top.
- When doubled in size, frigde over night if possible.
- Divide in 4 pieces, flatten the pieces.
- Let rest between 2 floured towels for 1-2 hours.
- Bake in a pan or on the bbq 3-4 minutes one side.