Baking Sourdough Bread in a Kamado Style Grill
If you love sourdough, wait until you try it baked in a Kamado style grill. The result? A loaf with a beautifully blistered crust, a soft chewy crumb, and just a hint of smokiness you’ll never get from a standard oven. Kamado grills, with their ceramic walls and ability to hold steady high heat, are like outdoor bread ovens waiting to be discovered.
Equipment
- Kamado-style grill
- Pizza stone (highly recommended for even heat)
- Pizza peel or wooden cutting board
- Baking parchment paper
- Spray bottle filled with water
- Step-by-Step Instructions
Materials
- One batch of sourdough bread dough shaped and proofed according to your favorite recipe
Instructions
- Preheat the Grill
- Set up your Kamado for indirect cooking by inserting the heat deflector plates.
- Preheat to 450–500°F (232–260°C) and let it stabilize for at least 30 minutes.
- Place your pizza stone on the grill grates during preheat — this mimics a traditional bread oven floor and helps with even baking.
- Prepare the Dough
- Once your dough is ready, place it on parchment paper on your peel or cutting board.
- Score the top with a sharp knife or lame. This isn’t just decorative — it gives your loaf space to expand without tearing.
- Transfer to the Grill
- Open the lid and slide the dough (with parchment) onto the hot pizza stone.
- Work quickly to minimize heat loss.
- Add Steam
- Mist the inner walls of the grill with your spray bottle (avoid the bread and coals).
- This burst of steam helps form that sought-after crispy, crackling crust.
- Bake
- Close the lid and bake for 20–30 minutes, until the crust is golden brown.
- For accuracy, check that the bread’s internal temperature reaches about 205°F (96°C).
- Cool and Enjoy
- Carefully remove the loaf with a peel or grill tongs.
- Let it cool on a wire rack for at least an hour (yes, it’s hard to wait!) before slicing.
Notes
Tips for Success
Every Kamado grill runs a little differently. Don’t be afraid to experiment with vent settings and timing.
Try using different types of hardwood lump charcoal for subtle variations in flavor.
Once you get the hang of it, you can even bake multiple loaves back-to-back while the grill is hot.