Even in Minnesota it’s 83 degrees today, so out to the gas grill I went. Last summer, we did pizzas, and other breads on the gas grill (I like the Weber gas grills for this), but I never tried baking on a gas grill with a closed cast iron pot. The results are terrific– the crust is much better than last summer’s projects because the Dutch Oven traps steam next to the bread–you don’t have to add any other steam to the baking environment. But you also need to use a pizza stone under the pot, or it can scorch. Preheat a thermometer-equipped gas grill, with a baking stone and a covered 1-quart Dutch oven in place, to about 450 degrees F (close the grill lid). Amazon only seems to carry a two-quart Creuset at the moment. If your Dutch Oven’s lid doesn’t have a non-plastic handle like mine, you’ll need to replace the plastic handle with a steel replacement knob as described in an earlier post on indoor Dutch Oven baking. It takes some fiddling with the temperature control to get the gas grill to a constant temperature.
Meanwhile, I used a kitchen scale to weigh out one pound of any lean dough of your choice, which is the perfect size for the one-quart Dutch Ovens– the tight fit keeps wet dough from spreading. If you overfill them, the top pops off, defeating the steam-trapping that’s essential for success here. If you have the two-quart Dutch Oven, you need two pounds of dough (you can make a small loaf in a large pot but you won’t get the “containment” effect which counters the tendency to spread). If you don’t have a scale, just estimate one pound by pulling out a grapefruit-sized piece of dough from your stored, refrigerated batch (the basic white flour recipe is here).
Shape the dough into a ball, using flour and your fingers (the “Gluten Cloak” method)—see our videos if you haven’t done it before. Put the ball on some parchment paper and cover loosely with plastic wrap; you don’t have put it out by the ferns. Rest it for about an hour.
Slash at least a quarter-inch deep with a bread knife:
Carefully drop the ball, parchment-side down, into the preheated Dutch Oven.
Using a pot-holder or oven mitts, cover the Dutch Oven.
Bake for about 30 minutes; for the second half of baking, remove the cover of the Dutch Oven and re-close the lid of the grill; this will crisp the glossy and caramelized crust that you see when you remove the lid.
Happy Summer! Five months till our second book’s released…
I just did a Five Minute loaf on the gas grill. I put a metal colander on the grate and pizza stone on top of colander to elevate above flames. Brought temp up to 450, slid loaf off peel onto stone and baked for about 25 minutes. Oh boy, it was great. Will do some hard rolls with other piece of dough.
I think I may have to use my gas grill for ALL my bread. I cannot get my bread done! I have always baked it longer than suggested, sometimes by 20 minutes, and it is still moist in sections. My oven thermometer registers the correct temperature, I remove it from the pizza stone and place it on an upper rack when I want to prolong the baking time, and still not done when it is very dark. WHAT am I doing wrong. I live in Michigan, so that shouldn’t enter into the problem. Sure could use some suggestions here, cause I love making these breads!
Thanks.
Meg: Usual explanation is the oven temp, but you’ve checked. Any chance you’re using bleached flour, which results in a too-wet dough? Switch to unbleached all-purpose if so. Jeff
I made boule bread today in rooster oven and put the dough in an iron pot with cover sitting on a cookie sheet……..looked great and tasted wonderful……..the url shows a picture of it…….
Beautiful loaf Nancy! Assume you uncovered for the last third of baking? Jeff
Yes uncovered last 30 minutes…..can’t wait for new book and thank you so much for all the recipes.
I just got a new pizza and bread stone for baking your bread on I’m so excited to start but do i have to season it first? I tried to with the first one and it made my bread taste funny. I used vegetable shorting!!
Bonnie: My stones’ directions have never recommended seasoning, but check with the manufacturer. My guess is that you don’t want veg oil on there, if only for the smoke it will produce. Not surprised it imparted a flavor, but that will dissipate.
Don’t use soap on these stones either. Jeff
thank you so much I wont do that again! I have a nice new stone to work with now and I’m only going to use it for breads.I have just one more question if you please how do you keep the oil off the stone? like your olive oil dough I love that one! I have both of your books and I love them! I was recently diagnosed with Interstitial Cystitis and I have to cut out preservatives, acids, salt, caffeine’s and alot of processed foods out of my diet your books really help with that and I feel like I still have a life out side the kitchen so thank you for that and my 3 year old thanks you too…..more time to go to the park
I’m telling ever one I know about these books even the ICA on facebook and ICN. thanks again I hope you two become billionaire’s!
Bonnie: It’s not easy— parchment helps, or you can do the breads on a cookie sheet/baking sheet placed on top of the stone. For very oily breads, like focaccia, we definitely recommend that. Jeff
THANKS!
can you use tin foil instead of parchment paper and is parchment paper wax paper? I’m not sure what to buy!!!
Bonnie: Parchment paper is NOT wax paper; wax paper should NOT be used in this situation or with any bread baking. The kind of paper I use is on Amazon at http://tinyurl.com/bctz2c.
And no, I wouldn’t use aluminum foil– it will stick.
Got your book for my nook color. Have made two master batches….rolls, breads, and pizza have all come out great.. in fact, the pizza was the best I’ve ever made or even had in a restaurant! It’s wonderful how you share all this information. I need to try using my Nesco to cook outdoors during hot weather.
Phyllis: So glad you like the Nook version, good to hear. Let us know how it works on your Nesco. Jeff