Get Your Grill On

One of my hobbies is cooking in Dutch Ovens. I have entered a couple of contests and had some success. It is amazing what you can cook in a Dutch Oven. The temperature can actually be more consistent and more efficient than your home oven. Lately I have been having fun cooking Sourdough Bread. I was gifted my Sourdough Starter by Dylan of ‘Sourdough Monkey Wrangler’.

I am on a competition team named “The Meatmen.” We will be competing this June in Carson City, Nevada at the ‘Rendezvous Day’ event. We just finished competing at the ‘Sportsman Expo’ in Sacramento CA. We took Second Place and are very proud! You can view some of the pictures from the competition here.

Ingredients

1. 1-1/2 cup water
2. 1 tablespoon yeast
3. 4 cups bread flour
4. 2 cups whole wheat flour
5. 2 teaspoon salt
6. 1 cup sourdough starter
7. 1 tablespoon honey
8. 1/4 cup of oil

Proof yeast in water for 10 minutes. Add starter, honey, 1 tablepoon of oil and two cups of bread flour. Mix and let rest for 1/2 hour.

Divide mixture into two halves and reserve one half. With one half, add 2 cups of whole wheat flour and 1 teaspoon of salt. Knead for 5 minutes. Repeat with other half but use bread flour. Cover both halves and let rest for 15 minutes.

Roll each half into logs 1-1/2 inches by 12 inches and let rest for 15 minutes.

Lay both logs side by side and twist together. Take the twist and coil into a circle. Take your Dutch oven and use the rest of the oil and coat the pan. Place your dough into the Dutch Oven. Let it rise for 45 minutes.

Cook it in your Dutch Oven for approximately 45 minutes.

I am a little concerned for when we cook at the Rendezvous in Carson City. It is at a higher elevation. Do any of you Sourdoughs have any suggestions?