The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Grill Bread

Edo Bread's picture
Edo Bread

Grill Bread

Decided to try out a new stone in the grill. First test, of course, bread. 

Made a simple dough for safety, about 30% rye and tossed it on. Always need to re-learn the technique every year, but I think this stone is going to work just fine.

 

 

Comments

PalwithnoovenP's picture
PalwithnoovenP

Me too, when I'm developing or trying a technique, I make the simplest recipes so the technique is the only variable to consider and to avoid waste if it does not succeed. I became sick and tire of a yeasted lean loaf before I found my best technique! Cheers Edo!

Edo Bread's picture
Edo Bread

I agree. Hate to waste food. So a simple loaf like this is almost impossible to make inedible if you can avoid burning it (sometimes a challenge with an open flame and grill). Not my best grill loaf, but for first of the season, it was decent and delicious.

STUinlouisa's picture
STUinlouisa

Did you cover the loaf to trap the steam or just place it on the stone? I tried without a cover last year and had limited spring with the stone preheated to 500F checked with an IR thermometer. 

Stu

Edo Bread's picture
Edo Bread

Stu I did not cover it.  My grill has several holes and when I am feeling ambitious I take my hand held steamer out and fill it with steam several times during the bake. This loaf I just took a water pump bottle out and sprayed inside a few times. It hits the hot metal and steams up nicely. Can get a surprisingly good crust doing that. 

STUinlouisa's picture
STUinlouisa

Thanks I'll try that