Comments on: Baking Bread in an Outdoor Grill http://www.breadtopia.com/2007/07/31/grilled-bread/ Bread Baking Instructional Videos and Baking Supplies. Wed, 17 Mar 2010 15:32:52 +0000 http://wordpress.org/?v=2.9.2 hourly 1 By: Breadtopia http://www.breadtopia.com/2007/07/31/grilled-bread/comment-page-1/#comment-36015 Breadtopia Wed, 10 Jun 2009 11:51:08 +0000 http://www.breadtopia.com/2007/07/31/grilled-bread/#comment-36015 Read the whole story of <a href="http://www.breadtopia.com/2009/06/10/baking-bread-in-a-big-green-egg/" rel="nofollow">Marianne's Big Green bread baking experience.</a> Thanks Marianne! Read the whole story of Marianne’s Big Green bread baking experience.

Thanks Marianne!

]]> By: Marianne http://www.breadtopia.com/2007/07/31/grilled-bread/comment-page-1/#comment-35889 Marianne Wed, 03 Jun 2009 17:07:34 +0000 http://www.breadtopia.com/2007/07/31/grilled-bread/#comment-35889 With the recent hot weather, I decided to try baking no-knead bread in my Big Green Egg charcoal grill. I used a pizza stone and covered the bread for the first 20 minutes with a clay terracotta flowerpot. Worked like a charm! [img]IMG_1720a.jpg[/img] With the recent hot weather, I decided to try baking no-knead bread in my Big Green Egg charcoal grill. I used a pizza stone and covered the bread for the first 20 minutes with a clay terracotta flowerpot. Worked like a charm!

IMG_1720a.jpg
*Click to enlarge

]]> By: Richard Hren http://www.breadtopia.com/2007/07/31/grilled-bread/comment-page-1/#comment-30437 Richard Hren Sat, 23 Aug 2008 18:28:58 +0000 http://www.breadtopia.com/2007/07/31/grilled-bread/#comment-30437 I have been making pizzas on my gas outdoor grill for years.. the resulting pizzas have gotten raves for many many years.. I will post a picture the next time I fire one up I do use a large heavy pizza stone, and even a mesh grill between the pizza dough and the grill grates.. havent tried bread yet.. but I will soon nice work everyone I have been making pizzas on my gas outdoor grill for years.. the resulting pizzas have gotten raves for many many years..

I will post a picture the next time I fire one up

I do use a large heavy pizza stone, and even a mesh grill between the pizza dough and the grill grates..

havent tried bread yet.. but I will soon
nice work everyone

]]> By: Maria http://www.breadtopia.com/2007/07/31/grilled-bread/comment-page-1/#comment-30261 Maria Thu, 07 Aug 2008 15:07:10 +0000 http://www.breadtopia.com/2007/07/31/grilled-bread/#comment-30261 Hi - I broke down and purchased the Fibrament pizza stone for the grill and have been using it mostly for pizzas and No-knead Bread with good results (click on "Maria" link above)! I wanted a good method for baking pizzas and such on the grill instead of the brick set-up I had before; I couldn't get consistent (and good) results on the pizza. For bread, I heated stone and grill for 10-15 minutes with side burners on high-ish, the middle on medium, dropped the bread dough onto the stone, and covered with a stainless steel bowl. Baked with the grill lid down for 20 minutes. Removed bowl and let bake for another 7-10 minutes. The one I baked last night has mysteriously disappeared from the house (I think my husband took it to work to share the results). Also, I know this isn't the forum for it, but I used the stone on the grill yesterday to bake a <a href="http://www.flickr.com/photos/12803916@N00/2739001925" rel="nofollow">rustic peach tart</a> with very good results. A very versatile baking tool indeed! Thanks for all of the videos and tips. Hi – I broke down and purchased the Fibrament pizza stone for the grill and have been using it mostly for pizzas and No-knead Bread with good results (click on “Maria” link above)! I wanted a good method for baking pizzas and such on the grill instead of the brick set-up I had before; I couldn’t get consistent (and good) results on the pizza.

For bread, I heated stone and grill for 10-15 minutes with side burners on high-ish, the middle on medium, dropped the bread dough onto the stone, and covered with a stainless steel bowl. Baked with the grill lid down for 20 minutes. Removed bowl and let bake for another 7-10 minutes. The one I baked last night has mysteriously disappeared from the house (I think my husband took it to work to share the results).

Also, I know this isn’t the forum for it, but I used the stone on the grill yesterday to bake a rustic peach tart with very good results. A very versatile baking tool indeed! Thanks for all of the videos and tips.

]]> By: breadtopia http://www.breadtopia.com/2007/07/31/grilled-bread/comment-page-1/#comment-29988 breadtopia Wed, 02 Jul 2008 04:00:50 +0000 http://www.breadtopia.com/2007/07/31/grilled-bread/#comment-29988 Nice going Maria. I love your post. That's the kind of tweaking that seems to be necessary for each particular grill. But it's sure worth it. Folks - click on Maria's name to see her flickr post of her grill baked bread picture. Nice going Maria. I love your post. That’s the kind of tweaking that seems to be necessary for each particular grill. But it’s sure worth it.

Folks – click on Maria’s name to see her flickr post of her grill baked bread picture.

]]> By: Maria http://www.breadtopia.com/2007/07/31/grilled-bread/comment-page-1/#comment-29981 Maria Tue, 01 Jul 2008 01:59:59 +0000 http://www.breadtopia.com/2007/07/31/grilled-bread/#comment-29981 After a few tries, I think I finally did it. Here's what worked for our grill: Plain old bricks on grill (4-6). Grill heated, with lid down, for 10 minutes. Grill has 3 burners. Two side burners on near high, middle burner on medium (as suggested in a previous post). Cast iron griddle or comal place directly on bricks. Set-up heated for another 10 minutes, lid down. Dough dropped onto comal, then covered with a stainless steel bowl, and baked for 20 minutes, lid down. Bowl removed, then bread baked for another 7 minutes with lid down on grill. Notes: I live at 8,200 feet 2500 m) altitude. Also, light, but steady rain outside, temperature 55 F (13 C) at time of baking. After a few tries, I think I finally did it. Here’s what worked for our grill: Plain old bricks on grill (4-6). Grill heated, with lid down, for 10 minutes. Grill has 3 burners. Two side burners on near high, middle burner on medium (as suggested in a previous post). Cast iron griddle or comal place directly on bricks. Set-up heated for another 10 minutes, lid down. Dough dropped onto comal, then covered with a stainless steel bowl, and baked for 20 minutes, lid down. Bowl removed, then bread baked for another 7 minutes with lid down on grill. Notes: I live at 8,200 feet 2500 m) altitude. Also, light, but steady rain outside, temperature 55 F (13 C) at time of baking.

]]> By: Jeff White http://www.breadtopia.com/2007/07/31/grilled-bread/comment-page-1/#comment-26468 Jeff White Fri, 01 Feb 2008 20:44:20 +0000 http://www.breadtopia.com/2007/07/31/grilled-bread/#comment-26468 Hi, We've baked bread and pies on our charcoal grill using 8" clay flower pot dishes (from HomeDepot). The pies were perfect -- better than we get in an oven. The bread was a little black on the bottom, so I will try the suggestion of putting bricks underneath. - Jeff Hi,
We’ve baked bread and pies on our charcoal grill using 8″ clay flower pot dishes (from HomeDepot). The pies were perfect — better than we get in an oven. The bread was a little black on the bottom, so I will try the suggestion of putting bricks underneath.
- Jeff

]]> By: breadtopia http://www.breadtopia.com/2007/07/31/grilled-bread/comment-page-1/#comment-7191 breadtopia Tue, 21 Aug 2007 17:22:57 +0000 http://www.breadtopia.com/2007/07/31/grilled-bread/#comment-7191 Good to hear from you, Malcolm. And thanks for the added tips. Using commonly available brick to keep the pot/stone away from direct heat sounds like a winner. Good to hear from you, Malcolm. And thanks for the added tips. Using commonly available brick to keep the pot/stone away from direct heat sounds like a winner.

]]> By: Krusty (Malcolm Kronby) http://www.breadtopia.com/2007/07/31/grilled-bread/comment-page-1/#comment-7190 Krusty (Malcolm Kronby) Tue, 21 Aug 2007 17:13:42 +0000 http://www.breadtopia.com/2007/07/31/grilled-bread/#comment-7190 Hi Eric: Excellent videos !! I've been baking bread successfully on a gas barbecue all summer, both in a covered pot and on a stone, covered and uncovered. I arrange four bricks (ordinary house bricks) on the grill, and place the pot or baking stone on them, which keeps the pot/stone away from direct heat. My covered bakers of choice are the unglazed clay loaf shape, or an unglazed clay tagine (equivalent to La Cloche). If I want to bake on the stone and cover the dough, I use an inverted large pyrex or stainless steel mixing bowl as the cloche. The baking temperature and time is the same as for an indoor oven. Thanks for sending the dry sourdough starter. It revived perfectly, and adds a complex depth of flavor to the bread. Hi Eric:

Excellent videos !!

I’ve been baking bread successfully on a gas barbecue all summer, both in a covered pot and on a stone, covered and uncovered.

I arrange four bricks (ordinary house bricks) on the grill, and place the pot or baking stone on them, which keeps the pot/stone away from direct heat. My covered bakers of choice are the unglazed clay loaf shape, or an unglazed clay tagine (equivalent to La Cloche). If I want to bake on the stone and cover the dough, I use an inverted large pyrex or stainless steel mixing bowl as the cloche.

The baking temperature and time is the same as for an indoor oven.

Thanks for sending the dry sourdough starter. It revived perfectly, and adds a complex depth of flavor to the bread.

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