September 6, 2020 - 9:52pm
Bbq bread
Very hot here. High temp around 110 F, so, to keep the kitchen cooler and reduce electricity use, i cooked a bread on our weber grill. I put a clay baker on to preheat for 15 min before loading the dough and cooking covered for 20 mins and then uncovered for another 20. The grill cover was on for all of it, besides to remove the clay baker cover.
With some iteration, it could work. The bread was good, with a mild smoke flavor. It was slightly undercooked ( though that could be from cutting while hot). The bottom was very charred and had to be scraped off.
It’s my ‘staple bread’ - bolted fresh ground winter wheat.
crumb:
Share
Comments
Interesting challenge of baking on a bbq. I’m sure with a few tries you’ll have it figured out Sumi.
Sumi, oddly enough, I did this for the first time yesterday as well (107F here!) It worked out quite well for me. I have a Kettle Pizza attachment for my kettle, so I used the stone+base from that, however, if I didn't have this, I would have just put my baking stone (or, in your case, stone baker) on the grate. I think the key to avoiding scorching, is to be sure that you don't have coals directly under the stone. I distributed a full chimney of coals in a "C" shape around the left, right and back of the kettle sides (this was added on top of about 2/3 of a chimney of unlit briquettes.) I let that heat for about 40 minutes, and then cooked as normal with my bread on parchment, and an inverted roaster for 15 minutes for steam.
My KP stone setup:
First loaf:
All three loaves complete:
I was very happy with how this bake turned out, and it's nice to know that I've got a good setup for the next time I need to bake outdoors! :)
Cheers,
Rich
Hey Rich,
Thanks for the great tip about the placement of the hot coals. I bet that will make a big difference. I do like the subtle smokiness of this bake and will try it again at some point.
Hopefully, Fall will come to California, and we both will be back in each of our kitchens.
Sumi