September 25, 2014 - 4:32pm
Pain au levain de la grille
My basic pain au levain coming off the grill. With the summer heat I have been working on this method for awhile.
On a recommendation being sent to Yeast Spotting
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Pain au levain de la grille
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So what is your method? I see the marble and the gas grill. Do you heat it to full whack and watch it closely? What about steam? Well done and
Happy Baking
That actually is not marble, it is a pizza stone. I think you are seeing darkened corn meal that give it the marble look.
I basically get the whole thing up to temp. The stone gets a little too hot so right before I hit what would be my oven temp I toss on the loaf. The back of the grill has about a 2 inch slot opening in the back. A squirt bottle through here makes a lot of steam. I try and hit the metal frame the stone is in to keep it a bit cooler.
Often the bottom gets done sooner than I would wish. So I have to move the loaves up on a rack that holds them high in the heat but lets the bottom rest a little.
Watch closely is definitely part of the drill. Thanks for the comments!
One suggestion for you that may make it easier on your loaf bottoms -- half way through the bake (or at any time you think most helpful), slip an insulated cookie sheet under the loaf. That way you can keep it on the baking stone without having to move the loaf. Actually, I don't know if that is easier or not than moving the loaves themselves -- but if it works for your set up and is easier to do, you have another way to try!
Thanks for the idea! The first time I tried it and I saw the bottoms problem, I tried to think of something to slide under there and didn't come up with anything. That is when I moved them to a rack that is part of the grill, and never went back and thought about it again. Appreciate the comment!