(added by mini oven for weather report)
Hi everyone. A newbie here and love the site. Many thanks to all the artisan bakers who provide such fantastic hints and info. I've been making bread for only a few months now and am just getting to understand some of the quirks and idiosynchracies of the beast yeast!!! I started off making damper (I think an Australian "bush" bread cooked in a camp oven) and have since progressed to my own style herb bread, for which I have had orders from some of my clients (my wife and I have our own gardening business here in Cairns Queensland,Australia.) We don't have any problems finding a warm place for the fermentation rise here in the tropics, but sometimes the yeast doesn't play the game (we only use active dry yeast at the moment.) Many herbs go into the flour mix, eg. thyme, rosemary, cumin, carraway, nigella etc. and somehow after 35 mins on the barbeque it turns out beautifully.
Happy Bread Munching Holidays!
Beautiful loaf, it must smell great too!
I'd be very interested to hear the ins and outs of baking on the BBQ. Do you use a stone and/or steam? Do you find that any meat odors are imparted to the bread? I'm very interested in giving it a try with results like yours. Happy holidays :)
Thanks for your comments.The bbq I use is a standard gas 6 burner with lid and thermometer.It's as clean as I can get it before baking,and any remnant meat smell is not detectable in the end result(maybe the herbs over power it anyway!!!!!).Just fire up the bbq to 230 deg C (445 deg F ),turn off the two central burners and turn down the four outer burners to maintain a temperature of about 220 deg C (425 deg F ) during the bake.The loaf sits in the centre on a baking tray raised off the bbq plate.Bake for about 35 minutes,and hey presto!!!!
For years I've made bread when camping, either on a simple charcoal 'firepot' or (when we're in a caravan) using a gas fired barbecue with a lid. Yo date I haven't baked free form loaves in the barbecue, instead I put the dough ina circular or conventional rectangular loaf tin.
My solution is to have only one of the two burners lit and have the baking done at the other side, raised on a shelf and with the lid closed. It's really just like using a conventional oven.
There's never been any smell of meat or other cooking but after cooking directly on the rack I turn up the heat to get rid of residues.
On the firepot I put a free form loaf on an ancient, very thick cast iron skillet, raise it above contact with the coal and control the heat so that it's as low as possible. Then I cover the dough with an inverted stainless steel basin. The result is a well risen loaf with a thin, crisp skin (because of the steam inside the bowl).
I'd bake like this at home because of the result but it's expensive on fuel because I can only bake one loaf at a time.
This past summer I've baked bread several times in a barbecue and over a campfire. I use a dutch oven, pre-heated over the fire. I'll trey to arrange the fire so that there's no heat directly under the oven. I'll open it, invert the proofed loaf into it, and slap the cover back on the oven. I'll also put the barbecue cover on to even out the heat. I've had better and more consistent results on the barbecue than over the campfire.
I have put on your tube a video on how to make bread on the barbecue it is easy and quick. Everybody loves it. The original recipe is from the book Bread Cottage Handbook from Daniel Stevens.
You can watch the video here www.youtube.com/watch?v=u0DAYO0Fztw