Sourdough Grilled Bread

Name: Sourdough Grilled Bread
Prep time: 20 s
Cook time: 10 s
Total time: 270 s
Yield: 1
Cuisine: International
Ingredients: Water; Fresh yeast; Sourdough starter; Whole wheat flour; Bread flour; Salt

19 Mar 2025

Seth Stowaway

Chef

Difficulty

Intermediate

Total Time

4H 30MIN

Cuisine

International

Ingredients

Water: 654 g

Fresh yeast: 24 g

Sourdough starter: 15 g

Whole wheat flour: 358 g

Bread flour: 605 g

Salt: 15 g

Seth Stowaway’s sourdough grilled bread is a rustic, fire-kissed loaf with a crisp, charred exterior and a soft, airy interior. Grilled over an open flame, it’s finished with olive oil and flaky salt, perfect for pairing with spreads or butter.

How to make Sourdough Grilled Bread

01.

Prepare the Dough

In a large mixing bowl, add the yeast and sourdough starter to the water. Stir until dissolved and let rest until bubbles begin to form.
In a separate large mixing bowl, combine the whole wheat flour, bread flour, and salt.
Slowly whisk the dry ingredients into the water mixture.
Once the mixture becomes too thick to whisk, switch to a wooden spoon.

02.

Knead and Proof

Knead the dough until smooth and elastic—it should bounce back quickly but not feel too tight.
Cover and let proof until the dough doubles in size.
Roll into desired-sized balls and place them in a container with enough room to double in size again.
Once proofed, press each side of the dough ball with your fingers 3–4 times to introduce air.

03.

Grill the Bread

Heat a grill to medium heat.
Cook the bread until golden brown on both sides, with some char throughout for added flavor.

04.

Finish and Serve

Brush generously with olive oil and season with finishing salt.
Serve warm with your preferred spread or butter.

19 Mar 2025

1 Michelin Star Restaurants

Food Awards

Michelin Guides

The Chef

"Osito” means “little bear” in Spanish—a nickname Stowaway earned early in his career. More than just a name, Osito is a deeply personal project. Stowaway has been open about his past struggles with substance abuse and homelessness, seeing the restaurant as both a passion project and a testament to resilience. In its early stages, Osito was partially funded through Kickstarter, where Stowaway raised more than half of his goal.

"I found a sense of community and purpose through cooking, which has profoundly shaped my identity as a chef,” Stowaway says. His culinary path led him through some of San Francisco’s most dynamic restaurants, beginning at Bar Agricole, where he first worked alongside Brandon Jew (now of Mr. Jiu’s and Moongate Lounge). Stowaway later joined Mr. Jiu’s as a sous chef before rising to executive chef roles at Bar Agricole, Trou Normand, and Obispo.

The vision was to create a place for strangers to become friends, for people to love and appreciate one another,” Stowaway says. This philosophy extends beyond the restaurant, with Stowaway fostering deep relationships with growers, artisans, and purveyors. Most recently, he launched The Same Sun, an incubator and accelerator designed to empower small businesses within the local food community.

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