Sourdough bread with olives and rosemary baked in BBQ grill

This Summer was very hot. I tried as much as possible to avoid using the oven; thus, I checked few alternatives to bake bread in the barbecue grill, and it worked. It was more challenging since I had to be checking temperature and time often, but it was worthwhile!

Sourdough bread with olives and rosemary

420 grams bread flour

30 grams of whole wheat or rye flour

330 grams of water

15 grams of salt

120 grams of sourdough 100 % hydration

1 teaspoon dry rosemary

100 grams of mixed green and black olives sliced

Cornmeal

Mix water and sourdough. Mix flour and salt. Add dry ingredients to the water mix, and kneed it for 10-12 minutes. Let it rise at room temperature for 4 hours, turning the dough in the four sides every 1 hour. Let it ferment at cold temperature in the fridge for 12 hours. Take it out of the fridge, and make a ball. Let it rest for 15 minutes. On a clean surface with dusted flour, flatten the dough, and spread the rosemary and olives. Fold it and shape it in a ball. Place it on a dusted mould or batard. Let it ferment at cold temperature in the fridge for 6-8 hours. Place the iron cast pots in the barbecue grill. The lid has to be in the bottom in this baking method. Preheat it up to 500F. With a laser thermometer, measure the interior heat of the iron cast pot. It has to be around 400 F. Before putting the bread, add 3 tablespoons of cornmeal to the lid of the pot; thus, you will avoid excessive burn to the button. Place the bread on a piece of parchment paper, and put it on the lid of the iron cast pot. Cover it with the pot. Check it at 20-25 minutes. It has to have raised and opened the crust. Measure internal temperature of the bread, and it has to be 180-190 F. Place the pot on the barbecue grill, and on top place the lid with the bread. Thus, you will finish baking the bread making it golden, without burning the base. Leave it for 10 minutes. Measure internal temperature of the bread, and it has to be over 205 F. Carefully, take it out from the barbecue grill, and let it cool. ENJOY!