newday
05-24-2010, 08:27 PM
It is hot here (today it got up to 86 indoors) and we don't have air-con so baking is pretty much not going to happen (except in the roaster oven on the porch).
So, I have started baking my bread on the grill.
This may be a lot of non-information since temperature and time are pretty flexible in my world :shifty. The thermometer on our grill is broken :shrug3 and time varies depending on how things look to me :giggle
I take the bread out of the fridge to rise for an hour ( or something like that) on a sheet of parchment paper. And pre-heat the grill for about a half hour with my great big cast iron casserole (dutch oven or french oven) in it, also preheating.
Our gas grill has three burners front, mid, rear. I keep the middle off and turn the front and rear to med-high.
I slash the top of the bread then gently set it in the pan then gently set the lid back on. (make sure the parchment is big enough that you can grip it and set the dough into the deep pan without burning your fingers).
I cook it for about 20 min with the lid on then about 10 more with the lid off.
I had the heat too high the first couple of tries and you can see on the partial loaf that the bottom is burnt. But on the whole loaf the temp was right and the bottom looks perfect :sillygrin
http://i583.photobucket.com/albums/ss277/newday_gcm/IMG_1848.jpg
(http://s583.photobucket.com/albums/ss277/newday_gcm/?action=view¤t=IMG_1848.jpg)
So, I have started baking my bread on the grill.
This may be a lot of non-information since temperature and time are pretty flexible in my world :shifty. The thermometer on our grill is broken :shrug3 and time varies depending on how things look to me :giggle
I take the bread out of the fridge to rise for an hour ( or something like that) on a sheet of parchment paper. And pre-heat the grill for about a half hour with my great big cast iron casserole (dutch oven or french oven) in it, also preheating.
Our gas grill has three burners front, mid, rear. I keep the middle off and turn the front and rear to med-high.
I slash the top of the bread then gently set it in the pan then gently set the lid back on. (make sure the parchment is big enough that you can grip it and set the dough into the deep pan without burning your fingers).
I cook it for about 20 min with the lid on then about 10 more with the lid off.
I had the heat too high the first couple of tries and you can see on the partial loaf that the bottom is burnt. But on the whole loaf the temp was right and the bottom looks perfect :sillygrin
http://i583.photobucket.com/albums/ss277/newday_gcm/IMG_1848.jpg
(http://s583.photobucket.com/albums/ss277/newday_gcm/?action=view¤t=IMG_1848.jpg)