BREAD on the BARBECUE (part 1)

BREAD on the BARBECUE (part 1)
I am nothing if not determined to make decent bread on R.E.D. this year.
I have thus far mastered Stove Top Pita,
can make a very tasty Boston Brown Bread in the Omnia,
and an attempt at pressure cooking produced
something in the realm of ‘acceptable’ if toasted.
( the attractive 20 minute cooking time in the pressure cooker makes it worth a revisit)
A recent discussion on a boating forum
revived my interest to try this next method….
I am making it on land first because if it doesn’t work
I won’t have wasted 30 or 40 minutes of barbecue propane.
But the method is pretty much the same.
 
 
BREAD on the BARBECUE
(land oven version)
 
What I Used
1 deep 9″ food container with lid
3/4 tsp dry active yeast
1-1/2 cups water
3 cups flour
1-1/4 tsp sea salt
a little extra flour and bran for dusting
corn meal for stone
Pizza stone
My Step-By-Step
Mix the flour, salt, yeast and water together
Cover loosely and set aside in a warm draught-free place for about 8 hours.
This dough is really ‘goopy’ but I remain hopeful.
…see you back in the land galley in a few hours…
…after 4 hours…
…if this works out I may have to consider a bigger container…
…after 8 hours…
I dumped the dough onto a floured surface,
folded it like a T-shirt (lengthwise each side, then short ends folded in)
Set seam side down and coat well with bran mixed with some flour (makes it easier to handle)
With pizza stone in oven heat to 500 °
When ready, sprinkle some corn meal onto pizza stone.
Being careful not to burn yourself transfer dough to stone.
Cover (I used the top of my tagine)
Bake undisturbed for 30 minutes.
If after 30 minutes the loaf isn’t brown
remove the cover and bake for another 5 minutes until golden.
The results – a huge surprise and oh so good…
crispy on the outside and chewy on the inside.
I had it half gone by the time Francois got home from work
and he had no problem diving into the rest.
Next step…boat barbecue trial…
Stay tuned for part 2…

4 responses to “BREAD on the BARBECUE (part 1)”

  1. I CANNOT BELIEVE YOU MADE THIS ON A BOAT! Sailing Cooking Goddess. I bow to you!!

  2. 1 Happy Kat says:

    Thanks Nagi, this bread making thing has been a real challenge and seems to be an ongoing learning process

  3. […] tiny galley and baking it in our cockpit barbecue.         Refer back to my previous post for what you will need… the boat method is identical… 1. Mix the ingredients 2. Set […]

  4. […] first attempt (Bread on the Barbecue – part 1) was a […]

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