How to Bake Artisan Bread on a Grill or Propane Burner (Off-Grid & Delicious)

No oven? No problem.
We’ve baked this bread in flip-flops, with no power, while dogs barked and the wind blew the parchment off the cutting board. This method isn’t fussy — it just works...

Sun, salt, and sourdough.

Come as you are, cook with what you’ve got, and always save a slice for someone you love!

Why This Works Off-Grid
Bread baking doesn’t need to be fussy. We’ve done this on a simple propane grill and a basic outdoor burner, and honestly, it works beautifully. You don’t need fancy gear. A Dutch oven and some heat will do the job, even if your setup is a little quirky. The dough itself is from the master recipe in the Artisan Bread in 5 Minutes a Day book (affiliate link below), and it’s so forgiving that it practically makes itself. No kneading. No thermometer. Just time and heat.

The Basic Method
Once your dough is ready (details below), you’re going to do one simple thing: trap the steam. That’s what makes the crust. On a grill or burner, this means using a Dutch oven or heavy pot with a lid.

Here's how we do it:

🔥 How to Bake Artisan Bread on a Grill or Propane Burner

You’ll need:

• A ball of bread dough (from the master recipe or a similar no-knead recipe)

• Cast iron Dutch oven or heavy pot with a lid

• Parchment paper or cornmeal

• Tongs or oven mitts

• Timer or your best guesstimate

Steps:

1. Preheat your pot
   Place the covered Dutch oven directly on your propane burner or grill. Let it preheat on medium-high for about 15–20 minutes, lid on.

2. Prepare the dough
   Shape your dough into a round and let it rest on parchment paper or a floured plate for 20–30 minutes. (If it’s already rested in the fridge, you can skip the counter rest.)

3. Drop it in
   Lift the lid carefully (hot steam!), and gently lower your dough into the hot pot. Cover it again immediately.

4. Bake covered for 25–30 minutes
   This traps steam and forms that gorgeous crust.

5. Remove lid and cook another 10–15 minutes
   This finishes the browning. Peek in after 10 minutes — it should be golden and sound hollow when tapped.

6. Cool before slicing (if you can wait!)

Tips & Tweaks:

• No parchment? Dust the bottom of your pot with cornmeal.

• Windy day? Shield your burner with bricks or a pan on one side.

• Altitude and humidity matter — but this method is pretty foolproof.

📕 The Master Recipe

We use the base dough from this book (affiliate link):
👉 Artisan Bread in Five Minutes a Day

It keeps in the fridge for up to 2 weeks, so you can pinch off a chunk any time and bake as needed. That’s our kind of meal prep.

🌵Try it in your own off-grid kitchen or in your backyard!

Pin it, print it, or try it tonight.
We’ve baked this bread on a propane burner and a rickety old grill — nothing fancy, but it works.

If you give it a try, I’d love to hear how yours turns out.

📌 Click the Pinterest button on the image to save this recipe for later
🖨️ Download the printable recipe