Have you ever had crusty artisan no-knead bread? It has a perfectly crispy crust and a chewy, tender interior. The best part is that it’s ridiculously easy to make. We are going to walk through step by step how to turn out this delicious loaf of bread with our Pit Boss Pellet Grill.
How to Make Artisan Bread On The Pit Boss Pellet Grill?
The Pit Boss pellet grill is a versatile appliance that makes it easy to cook meats, vegetables, and bake bread. To bake bread, in the Pit Boss a dutch oven will make the process of making the bread easier because it will ensure the bread cooks evenly.
There are literally several homemade bread recipes you can follow online. To make Artisan no-knead bread, you’ll need four basic ingredients.
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Crusty Artisan No-Knead Bread Ingredients
- 3 Cups Flour (All purpose or bread flour)
- ½ Teaspoon of Rapid-Rise Yeast
- 1½ Cups of room-temperature water (I always use filtered water when cooking)
- 1½ Teaspoons kosher salt
- Dutch Oven (this is the one I use)
- Large Mixing Bowl (to combine all the ingredients)
Most people already have these ingredients in their kitchen pantry, which is what makes this bread so easy to make.
Step #1: Gather The Ingredients
Gather all the ingredients before starting to mix the ingredients. Once you start mixing the ingredients, your hands will be sticky and you won’t want to touch anything else in the kitchen.
Step #2: Combine the Ingredients Mix Thoroughly
In a large bowl, combine the flour, yeast, and salt. Use your hands or a large wooden spoon to combine the ingredients.
Once combined, add the water and use your hands to combine the ingredients. You’re not kneading the dough, instead, you’re mixing the dough until it has a sticky, shaggy texture.
Step #3 Cover And Let Sit for Several Hours
Once you have the proper texture, cover the bowl with plastic wrap and allow the bowl to sit on the kitchen counter for 12-18 hours.
We let ours sit overnight and a total of 18 hours. This will allow the dough to rise, without you having to do anything. When the dough has risen, it will be dotted with bubbles and sticky to the touch.
Step #4: Form Into A Ball
After the dough has risen, remove the dough from the bowl and place it on a clean, dry, and lightly floured surface. Rub some flour on your hands and gently form the dough into a ball, then lightly cover with the Saran Wrap you used to cover the mixing bowl.
Step #5: Preheat The Pit Boss Pellet Grill
Next, head outside and preheat the Pit boss. Ensure the flame broiler is closed, as you’ll be cooking on indirect heat. Remove the top rack and turn it on to 450°F.
It doesn’t matter what flavored pellets you use, as the bread will be baking in the dutch oven. Meaning, you’ll be using the pellet grill like an oven, and you won’t be smoking the bread.
Step #6: Preheat The Dutch Oven
After the grill has reached the proper cooking temperature, place the empty dutch oven inside. This will preheat the dutch oven while the bread is resting on the countertop.
Preheating the dutch oven before placing the bread inside, will prevent the bread from sticking to the bottom. If you choose to skip this step, you can use parchment paper instead.
Step #7: Place the Dough In The Dutch Oven
After 30 minutes, the dutch oven will be hot. Take the dutch oven out of the cooking chamber and place it on the front shelf of the grill. Be careful, not to burn yourself.
I used these dutch oven handles to remove the dutch oven, because the BBQ gloves got hot after a few seconds.
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Open the lid and carefully place the dough inside the dutch oven. The bottom of the bread will start cooking because it is hot, so be sure you don’t get the bread on the sides.
Push the dutch oven inside and close the lid. Set a timer and cook for 30 minutes with the lid on.
Step #8 Remove The Lid
After 30 minutes, remove the lid and continue cooking for 15-30 minutes. This extra cooking time will ensure the bread cooks thoroughly and will help brown the top.
Step #9 Monitor The Internal Temperature
Use a handheld thermometer to monitor the temperature. If this is your first time baking bread on the Pit Boss, you’ll want to keep the bread on the grill until it reaches an internal temperature of 210°F / 98°C.
I recommend using a thermometer, instead of waiting till the bread turns golden brown. One of the things I’ve noticed is that bread doesn’t brown very well in the Pit Boss like it does when baking in the oven.
If you keep it on the grill until it turns golden brown, you’ll likely overcook it and end up with dry, tough artisan bread.
Step #10 Remove The Bread and Place On Cooling Rack
Once the bread reaches 210°F, use the dutch oven handles and remove it from the grill. Remove the bread immediately, otherwise, it will continue cooking inside the dutch oven.
If the dutch oven was oiled before use and preheated properly, the bread will fall out of the dutch oven without any effort.
Place the bread on a cooling rack and allow it to rest for 15 minutes before serving.
Pit Boss Crusty Artisan No-Knead Bread Temperature Settings
Bake the artisan bread on the Pit Boss on indirect heat, with the flame broiler closed. Set the baking temperature to 450°F and cook for the first 30 minutes with the lid on.
Remove the lid and continue baking at 450°F for 15-30 minutes or until it reaches an internal temperature of 210°F.
Best Pellets To Use For Crusty Artisan Bread?
Since you’re baking the bread in a dutch oven, you’ll be using the pellet grill as an oven. This means it won’t matter what type of pellets you use.
The bread itself will not be in direct contact with the smoke, therefore, it won’t have a smoky flavor like other foods you cook on the grill.
I used the Pit Boss Competition blend when I cooked the bread, but the ones you have left in the hopper will work fine.
What To Serve With Artisan Bread?
Artisan bread is great to eat with breakfast, lunch, or dinner. You can serve the bread with butter, jam, or any of your favorite toppings.
We ate it with an omelet while it was hot. Any leftover bread should be stored in an airtight bread box or wrapped in plastic wrap or foil.
There’s no need to refrigerate the bread as it will hold up well for 2-3 days. For longer shelf life, label with the date and freeze for 3-6 months.
Pit Boss Crusty Artisan No-Knead Bread
This recipe creates a chewy, moist bread with a crunchy crust that goes perfectly with any meal regardless of time or day. The dutch oven ensures it cooks evenly inside the Pit Boss pellet grill.
Ingredients
- 3 Cups Flour (All purpose or bread flour)
- ½ Teaspoon of Rapid-Rise Yeast
- 1½ Cups of room-temperature water (I always use filtered water when cooking)
- 1½ Teaspoons kosher salt
- Dutch Oven (this is the one I use)
- Large Mixing Bowl (to combine all the ingredients)
Instructions
- Gather all the ingredients before starting as your hands will be sticky from the dough.
- Combine the flour, salt, and yeast and combine with your hands or wooden spoon.
- Add the water and mix the dough until it has a sticky, shaggy texture.
- Cover the bowl with plastic wrap and allow it to sit at room temperature for 12-18 hours.
- After 12 or more hours, remove the dough and place it on a clean, dry, and lightly floured surface.
- Form the dough into a ball and lightly cover with plastic wrap.
- Set the grill to 450° and preheat the dutch oven for 30 minutes.
- Once the dutch oven is hot, place the dough inside the dutch oven.
- Bake the bread with the lid for 30 minutes.
- After 30 minutes remove the lid and bake for 15-30 minutes or until it reaches an internal temperature of 210°F
- Remove bread from the dutch oven and place on a cooling rack.
- Allow the artisan bread to rest for 15 minutes before serving.
- Serve with your favorite toppings or alongside any meal.
Notes
The most important part of making this bread is allowing it to rest for 12-18 hours. This is the longest part of making this bread, and shouldn't be rushed, otherwise, the bread won't rise properly.
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