Experiment time - baking with my new hooded BBQ
Well today I made a simple 1:2:3 loaf with some wholewheat (17%) and spelt (8%). my objective - test baking in my new BBQ instead of in the oven over summer. Just a standard 123 with a little extra water, 4 sets of coil folds.
here is my set up
I read up on how to do this, so the BBQ got to 475°F in 10 minutes so I reduced heat and put my 2 DOs in for another 15 minutes and watched temperature gauge, turning off thr 2 centre burners. Popped the slashed loaves into the DOs spritzed them and returned to BBQ. watching the temperature fall, when it got to 375°F or 180°c I opened lid briefly and turned the middle burners on again. Turned them off once the temperature returned to 200°C. after 15 minutes removed DO lids and baked another 15 minutes. After about 5 minutes I checked the bottom of the loaves only to find them burnt. I removed them from DO and propped them up against each other and continued the bake. the loaves didn’t brown as much as I usually get in my electric oven but after an extra 7 minutes internal temperature was 209°c plus so I took them out.
Interestingly, my enamelled steel roaster over the cast iron plate but on a rack, burnt more than the enamelled cast iron roaster on the clay tiles over the open grid.
will see later tonight how the crumb is.
Question: yes it worked BUT I don’t want burnt bread so how do I modify my method to stop this? yes I fiddled with the burners, turning them on briefly to keep temperature up but would it have been better to just let temperature drop and bake for longer?
HELP - all ideas welcome, I am an absolute newby in BBQ cooking, so all ideas very welcome.