By Traeger Kitchen
Try a warm slice of this simple, rustic bread with a slab of butter and of sprinkle of sea salt. You just may turn your backyard into your own Traeger bakery.
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|2 Cup||lukewarm water|
|1 1/4 Teaspoon||active dry yeast|
|1 1/4 Cup||unbleached all-purpose flour|
|1/4 Cup||whole wheat flour|
|3 3/4 Cup||unbleached bread flour, plus more as needed|
|1 1/2 Teaspoon||kosher salt|
|Nonstick cooking spray, for greasing|
Make the starter: In the bowl of a stand mixer fitted with the bread hook, combine 1 cup lukewarm water, 1/2 teaspoon yeast, the all-purpose flour, and wheat flour. Mix on low speed until combined. Remove the bowl from the mixer, cover with a kitchen towel, and let rest for at least 2 hours, or ideally up to 16 hours for the best flavor.
2 Cup lukewarm water
1 1/4 Teaspoon active dry yeast
1 1/4 Cup unbleached all-purpose flour
1/4 Cup whole wheat flour
Make the dough: Stir down the starter with a wooden spoon, then add the remaining cup lukewarm water, remaining 3/4 teaspoon yeast, the sugar, bread flour, and salt. The dough will be a loose, shaggy mass. Let rest for 12-15 minutes, then stir it again; the dough should become more cohesive and a bit smoother.
1 Tablespoon Sugar
3 3/4 Cup unbleached bread flour, plus more as needed
1 1/2 Teaspoon kosher salt
Transfer dough to a clean surface and knead, adding more bread flour as necessary, for 10-12 minutes, until smooth.
Lightly grease a large bowl or plastic container with nonstick spray. Transfer the dough to the bowl, cover with lightly greased plastic wrap, and let rise until nearly doubled in size, 1-2 hours.
Nonstick cooking spray, for greasing
Gently press down the dough to deflate, but do not punch out all of the air. For one large loaf, shape the dough into a round ball. For two smaller loaves, divide the dough in half and shape into two balls.
Place a sheet of parchment paper on a baking sheet and dust with cornmeal. Gently transfer the loaf or loaves to the baking sheet, seam-side down. Cover the bread gently with lightly greased plastic wrap and let rise until increased in size by about 50%, 45-90 minutes.
As Needed Cornmeal
When ready to cook, set the Traeger temperature to 450°F and preheat with the lid closed for 15 minutes.
450 ˚F / 232 ˚C
Uncover the loaves and score with a sharp knife, then dust lightly with bread flour. Place directly on the grill grate.
Place the baking sheet on the grill grates. Close the lid and reduce the temperature to 425°F. Bake, spritzing the bread with water every few minutes for the first 15 minutes of baking, until rich golden brown and the internal temperature reaches 190°F, 20-30 minutes depending on the size of the loaves.
425 ˚F / 218 ˚C
190 ˚F / 88 ˚C
Remove the bread from the grill and let it cool completely on a wire rack. Slice and serve. Enjoy!
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