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Kamado Bono Limited 25″ black

5,960.00AED

Kamado Bono Limited 25″ red

5,960.00AED

Kamado Bono Grande 23" black

Kamado Bono Grande 23″ black

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Sourdough bread

30 - 60 min

4

3/3

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Ingredients

100% wheat flour (12–14% protein)
65% water (warm)
33% active sourdough starter
2.25% salt

Recipe

Sourdough bread: Follow the steps precisely:
Mix the dough without salt and let it rest for 30 minutes for autolyse.
Incorporate the salt, then let it rest for 30 minutes.
First fermentation: 2–3 hours, during which fold the dough every 30 minutes. Perform the following actions: lift the dough edge with both hands and stretch it gently. Then fold it inward like a coil. Repeat this from all four sides, similar to folding an envelope.
After the final folding, create a temporary shape and let it rest for 15 minutes.
Shape the dough into its final form, a loaf.
Second fermentation/proofing: 1–2 hours.
Prepare the Kamado BONO grill for indirect cooking. Light the charcoal with a fire starter, place cast iron grates, and wait until the temperature reaches 270°C. Partially close the top and bottom air vents to maintain consistent temperature.
Heat a Grand Feu pot in the grill for about 15–20 minutes.
Place the dough into the pot, cover with a lid, and bake for 20 minutes. Then slightly close the vents, reduce the temperature to 210°C, remove the lid, and bake for an additional 20 minutes.
Cool the bread.
Enjoy your meal.

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