Baking on outdoor grill
I bake the basic bread and/or ciabatta at least a couple of times a week using Lahey's NKB formula. I've got a fairly new gas oven in my kitchen. I use a cast iron dutch oven for the basic bread. I use a pizza stone and a Romertopf pan for the ciabatta, as per Lahey. It turns out just as promised.
But I want to make it outdoors on my gas grill. When I make it outdoors, the crumb turns out just fine. I'm happy with that. I'm not happy with the crust--it's too soft. I bought a Fibrament stone for use on the grill. I've tried baking as directed by Lahey. Then I tried removing the lid off the dutch oven after 10 minutes. Didn't work out. On the ciabatta, I used the Romertopf clay pan for as little as 3 minutes; coverless the rest of the time until the crumb reaches 205F. Still not the crunchy crust I hoped for.
I think the problem is that the grill with the lid down doesn't heat up to and stay at 475F. The thermometer on the grill indicates more than 500F, but a thermometer inside gives a much lower reading.
Can I get a crustier crust baking on my gas grill?