Bread in the grill.
This bread is a continuation of trying to perfect a technique of baking in a Kamado style but metal grill. The bread is also an experiment because of using a high percentage of old dough something I've never done before (had a left over ball of natural leavened pizza dough). I know I really need to concentrate on one thing at a time but can't seem to help myself.
Recipe:
315g old dough ( 40% fresh ground white wheat 60% KA AP)
125g active starter
200g water
35g fresh ground Rye
35g fresh ground Einkorn
230g KA AP
10g salt
Combine the water, old dough and starter in a bowl stirring to breakup old dough and starter. Add the other flours and mix till a shabby dough forms. Make a depression in the center of the blob and add the salt and just enough water to start dissolving it. Let sit for 20 minutes then do pinch and folds to distribute the salt and give the gluten a bit of workout. Form a ball and cover. Do S&F every ten minutes four times cover and let ferment. Went fast due to warm temps and active dough. Form boule and place in rice floured cloth lined banneton let double and put in fridge while preheating grill and stone to 500F. Flip the boule onto a rice flour dusted peel and score, or in my case attempt to score, then scoot it onto the stone and cover with a stainless steel mixing bowl. Turn down the vents on the grill to start cooling it. Bake for 15 minutes and remove the bowl. Turn down vents even more. Bake another 15 minutes. Final temp in grill was 410F.
Just cut and tasted the bread. It has the hole structure and creamy crumb of a Tartine style loaf and was not sour like I thought it might be.
It was a pretty successful bake (luck) the only improvements needed are a better top crust and better scoring technique.
Next time I'll try preheating a DO bottom using it as the lid, scoring can only get better.
Stu
Comments
the grill. Looks like you are getting close. The bottom looks a bit darker than the top , What does the crumb look like?
Happy Baking
Yes the bottom almost burnt by the time the loaf was done, next time it will be put on an inverted cake pan after the lid is removed to insulate the bottom. The crumb has the open lattice of large holes like the pictures of a Tartine loaf, not necessarily what I was after but an interesting development. The most important thing was that it has a great flavor.
Stu
I think you need to add some steam. I would see if you can get your hands on a gas grill smoker box. They are about maybe 6-8 inches long and maybe 3" wide with holes on the top. You can place some ice cubes or boiling water inside and place next to the dough when you put it on the grill. Just a suggestion, but I think it may improve your top crust.
Ian
Good suggestion. I will see if something like that can be found or fabricated.
Stu
here a bunch: http://www.amazon.com/s/ref=nb_sb_noss_2?url=search-alias%3Daps&field-keywords=grill+smoke+box
I just realized that there was one with some Christmas present wood chips that hadn't been used yet.
Stu