Bread in the grill continued.

This is the third attempt and has made the best looking loaf so far. It is a pretty basic naturally leavened loaf with a combination of fresh milled white wheat, rye and Einkorn along with some AP. The only enrichment is a little coconut oil. After primary fermentation the boule was formed and retarded overnight.

The grill along with the stone and DO bottom was preheated to 475F. The loaf was slid onto the stone and covered with the DO for 15 minutes with the vents on the grill restricted to start cooling it a bit. The DO was removed and the loaf placed on an inverted cake pan to insulate the bottom preventing burning and baked another 15. One other thing should be mentioned,  the loaf was not scored because of trying the Forkish method of using the seams on the boule as natural score lines. This sort of worked but the seams did not open much.

The method has been roughly worked out now practice and small details need attention.

I just realized that the motivation for this has not been mentioned. Other than the fun of experimentation,  I hate to tax the already overworked AC, it's 95 with 110% humidity (I know that's not possible but it sure feels like it) here in Iowa, by running the oven at 500F extended periods.

Stu