August 5, 2010 - 6:39pm
Baking on a Grill?
My oven filled my house with gas instead of heating up, the gas people said that some valve has gone out. There's noone to replace it today. Can I preheat my grill to 500F and bake it there? Any other ideas? I have sourdough that needs to be used today. Thank you.
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Commiserations! This recent post of Rose's might help:
http://www.realbakingwithrose.com/2010/07/baking_bread_in_heat_waves.html
Haha... Thanks! :) Let me check it out. I've already set up the grill with the stone elevated, so it's not in direct heat and will attempt the baking. But let me look at the link, perhaps it's a better idea.
I baked the smaller loaf on the grill... Haven't tasted it yet, but here's what it looks like. It is charred on one end and has a hard crust so far, perhaps it was the lack of moisture that I usually use in the oven for the first 10 or so minutes... But it's bread.
Looks great. Love the 'rustic' crust'. How did it taste compared to your usual baking method? Will you be using the grill again?
Would you mind posting exactly what you did, please. Temp/timimg/steam/cover etc etc so that others who do a search on this topic in the future will know what worked for you.
Robyn
Here's one, baked on a plant saucer:
http://www.thefreshloaf.com/node/854/who-needs-wood-fired-oven-pt-2-baking-bread-charcoal-grill
Type in Grill, or Grill baking or BBQ baking, Green egg, or something similar into the site search box.
cyrobear now bakes regularly in a Hawaiian grill on the slopes of Kilauea. Maybe we can get him to tell his method...
Mini
I have no experience baking on a grill but I've made some very respectable sourdough pizzas on my stove top using a large cast iron skillet. I preheat the pan (a little oil or cooking spray is fine, but not required) then put my rolled out dough in the pan. I add sauce, cheese and toppings, then cover the pan until the dough feels firm to the touch -- about 5 minutes or so, depending on the thickness of your dough. Keep checking the bottom of the crust and adjust the heat accordingly so that it doesn't burn. Then slide the whole thing, pan and all, under the broiler until the cheese gets slightly charred. When time is not in your favor, this is a way to get decent pizza in about 10 minutes. Maybe not equal to what you'd get from a conventional oven, but a pretty good substitute.
have a heap of good info on grilled pizza...no mention of "regular" breads, last time I checked
However, next time [heaven forbid!] remember, there's no reason at all why a boule in a dutch oven wouldn't work beautifully in a BBQ grill/oven
Still, you got a nice, rustic result in your bake, so well done!
Cheers,
copyu
Hello all! I finally have some time off and can actually show you what I did on the grill. I have a grill basket for loose items, upon which I placed my stone. I think if it were in more direct heat, it would crack. Then I preheated the grill SLOWLY, again, for the stone's sake. Once it was up to 500F, I placed my bread, but used a thin cookie sheet lined with foil with some flour on. That was for the ease of removal and all that.
The bread actually turned out delicious. The bottom crust, however, was charred and I had to cut some of it off. Not the whole thickness of the bottom crust, mind you, but a good layer of it.
The bread definitely needs to be turned on the grill every 9-10 minutes or so. One side will get more heat than another.
I think this setup will work for pizzas or any other baked items as well. Good luck and let me know if there are more questions!
Cheers,
Natasha