Rustic California Wood-Fired Sourdough Bread: The Ultimate Arteflame Guide

Introduction

There is something deeply primal and satisfying about baking bread over a live fire. This California Wood-Fired Sourdough recipe channels the spirit of the West Coast artisan movement, bringing the legendary San Francisco tang right to your backyard. Unlike baking in a conventional electric oven, using your Arteflame grill infuses the process with an element of rustic charm and a whisper of smokiness that is simply impossible to replicate indoors. The high, radiant heat of the wood fire interacts with the dough to create a spectacularly blistered, caramelized crust while keeping the interior moist and airy.

Embracing this method requires a bit of patience and a love for the craft, but the reward is a loaf that serves as the centerpiece of any outdoor feast. Whether you are a seasoned baker looking to take your skills outside or a grill master wanting to expand your repertoire beyond steaks and burgers, this sourdough recipe connects you to the ancient tradition of hearth baking. Get ready to break bread that crackles with every bite and carries the distinct soul of wood-fired cooking.

Ingredients

To achieve that classic California style—crispy on the outside with a complex, tangy crumb—we rely on high-quality basics. Accurate measurements are key, so using a kitchen scale is highly recommended.

The Levain (Build this 4-6 hours before mixing)

• 45g Mature sourdough starter
• 45g Bread flour
• 45g Whole wheat flour
• 90g Warm water (approx. 78°F/26°C)

The Main Dough

• 700g Strong white bread flour (high protein content is best)
• 200g Whole wheat flour (adds that rustic California depth)
• 100g Rice flour (strictly for dusting the banneton/basket)
• 650g Water (initially), plus 50g reserved for mixing
• 20g Fine sea salt
• Vegetable oil or Rice flour for coating the Dutch oven

Instructions

Step 1: Autolyse and Mixing

1. Begin by mixing your 700g of bread flour and 200g of whole wheat flour in a large bowl.
2. Add the 650g of water and mix by hand until no dry flour remains. This is a shaggy dough.
3. Cover the bowl with a damp towel and let it rest for 1 hour. This process, called autolyse, allows the gluten to begin developing before adding the yeast and salt, ensuring a better structure.
4. After the hour, add your active levain and the reserved 50g of water. Pinch and squeeze the dough to incorporate.
5. Sprinkle the salt over the dough and knead gently until fully integrated.

Step 2: Bulk Fermentation and Folding

1. Cover the dough and place it in a warm spot. You will perform a series of "folds" to strengthen the dough.
2. Every 30 minutes for the first 2 hours, grab the edge of the dough, pull it up, and fold it over itself. Rotate the bowl and repeat 4 times per session.
3. After 4 sets of folds, let the dough rest undisturbed until it has increased in volume by about 30-50%. This creates those beautiful air pockets.

Step 3: Shaping and Cold Proof

1. Turn the dough onto a lightly floured surface. Divide it in half to make two loaves.
2. Gently shape each half into a round (boule) or oval (batard) by pulling the dough towards you to create surface tension.
3. Place the shaped dough into flour-dusted proofing baskets (bannetons), seam side up.
4. Cover and refrigerate overnight (12-15 hours). This cold retard develops the signature sour flavor and blisters on the crust.

Step 4: Firing Up the Arteflame

1. Build a medium-sized fire in the center of your Arteflame grill. You want to establish a solid bed of coals with a consistent heat.
2. Place a cast-iron Dutch oven (with lid) directly on the flat cooktop surface, relatively close to the center opening but not directly over the flames, to preheat. You want the pot to be extremely hot (around 450°F-500°F).

Step 5: Baking the Bread

1. Remove one dough loaf from the fridge. Turn it out onto a piece of parchment paper.
2. Score the top of the dough with a razor or sharp knife. This allows the bread to expand without bursting at the sides.
3. Carefully lower the parchment and dough into the preheated Dutch oven using heat-resistant gloves.
4. Cover with the lid immediately. The lid traps the steam from the dough, which is essential for a good rise and shiny crust.
5. Bake on the Arteflame cooktop for 20 minutes. Rotate the Dutch oven 180 degrees halfway through to ensure even heat from the center fire.
6. Remove the lid. Bake for another 15-20 minutes until the crust is a deep, dark golden brown. The internal temperature should reach roughly 208°F (98°C).
7. Remove from the pot and let cool on a wire rack for at least an hour before slicing.

Tips

Baking sourdough on an Arteflame is an art that blends science with intuition. The most critical factor is managing your heat source. Because you are relying on wood fire, the temperature can fluctuate. Keep a laser thermometer handy to check the surface temperature of your cooktop and the Dutch oven. If the pot gets too hot on the bottom, you can elevate it slightly using a small grill grate or move it further toward the outer edge of the cooktop.

Steam is the secret weapon for that professional-looking crust. If your dough feels dry, you can toss an ice cube into the Dutch oven right before you close the lid; this generates an instant burst of steam. Additionally, do not rush the cooling process. Sourdough continues to cook internally after being removed from the heat. Cutting into it too early releases the steam and can result in a gummy texture, ruining hours of hard work.

Variations

Once you have mastered the classic California loaf, the neutral canvas of sourdough allows for endless creativity. You can mix various inclusions into the dough during the second fold of the bulk fermentation stage. Here are a few wood-fired favorites to try on your Arteflame:

• Roasted Garlic & Rosemary: Fold in whole cloves of roasted garlic and fresh chopped rosemary for a savory, aromatic loaf.
• Walnut & Cranberry: Add 100g of toasted walnuts and 80g of dried cranberries for a sweet and nutty breakfast bread.
• Jalapeño Cheddar: Incorporate diced fresh jalapeños and cubes of sharp cheddar cheese for a spicy, melty kick.
• Seeded Multigrain: Mix in soaking seeds like flax, sesame, and sunflower seeds for added texture and nutrition.
• Olive & Thyme: Use pitted Kalamata olives and fresh thyme leaves for a Mediterranean twist that pairs perfectly with wine.

Best pairings

Fresh wood-fired sourdough is incredibly versatile, serving as the perfect vehicle for both simple toppings and elaborate meals. The smoky undertones of the crust created by the Arteflame make it particularly suited for rich, savory accompaniments. There is nothing quite like a thick slice of warm bread slathered with high-quality cultured butter and a sprinkle of flaky sea salt.

• Charcuterie Boards: Serve slices alongside cured meats like prosciutto, salami, and an array of soft and hard cheeses.
• Grilled Meats: Use the bread to sop up the juices from a ribeye steak or grilled lamb chops cooked right on the Arteflame.
• Soups and Stews: The hearty crust stands up beautifully to dipping in clam chowder, chili, or a rustic vegetable stew.
• Avocado Toast: Top a toasted slice with smashed avocado, poached eggs, and chili flakes for a California brunch staple.
• Olive Oil Dip: Simply mix extra virgin olive oil with balsamic vinegar and crushed pepper for a classic appetizer.

Conclusion

Baking California Wood-Fired Sourdough Bread on your Arteflame is more than just following a recipe; it is a culinary adventure that rewards patience and attention to detail. The resulting loaf, with its blistered, smoky crust and complex, tangy flavor profile, is far superior to anything you can buy at a supermarket. It creates a gathering point, drawing friends and family closer to the fire to share in the warmth and aroma of fresh bread.

We hope this guide inspires you to fire up the grill and get flour on your hands. The learning curve of managing wood fire only makes the success tastier. So, feed your starter, prep your Dutch oven, and enjoy the unmatched satisfaction of slicing into a loaf baked by real fire and real passion.