Hot Loaf!

[Rich G]

It's been pretty hot here the last couple of days (100+ is HOT for our area......), but I had a loaf of bread that needed to be baked. So, I fired up the Genesis for the task.

Dough turned out of the banneton and slashed:

There's bread in there, I swear!!!

.....and, she's done:

So, this was my first time doing bread in the DO on the Genesis. The bottom scorched a little, though nothing tragic. I'll have to find a trivet that I can move the bread to after 10-15 minutes to keep this from happening.

The recipe is my standard sourdough using the 1-2-3 method (1 part starter, 2 parts water, 3 parts flour.) After initial rise and shaping, I let it proof in a banneton in the fridge for about 24 hours (life gets in the way sometimes!) Ran the grill at 450, with a 45 minute pre-heat on the DO. About 40 minutes total (a little faster than my usually bake in the oven.) Happy with the oven spring and the "ear" created where I slashed it. It's still warm, so I haven't cut into it yet, but it smells great, and will make some excellent toast in the morning.

Can't wait for the cooler weather promised this weekend to get here!

Happy grilling!

Rich

 

[Tony R]

Nice job Rich.

 

[Rich G]

Thanks, Tony.

 

[Angie H.]

That is one beautiful looking loaf of bread!

 

[JRAiona]

Very nice Rich.

 

[Rich Dahl]

That looks super good Rich, just found a new job for my DO

 

[Barb D]

Outstanding job on the bread Rich.

 

[Rich G]

Thanks, all!

Rich, the great thing about sourdough in the DO is that you automatically get that good, steamy environment that makes the crust. Keep it covered for 20-25 minutes, then cook uncovered.

Cheers,
R

 

[Craig Alumbaugh]

Good looking loaf of bread Rich

 

[Bob H.]

Rich, your bread looks amazing, nice job!

 

[Cliff Bartlett]

Wow, outstanding. Now I just need a big old plate of spaghetti!

 

[Frank H]

That is one beautiful looking loaf of bread!

exactly my thought.

 

[Clint]

Very Nice!

 

[Jeff F]

Wow. That is cool. I'm a pretty decent cook, but not much of a baker. I would love to learn to do that.

 

[Rich G]

Thanks, again, all!

Jeff F, I pretty much picked up every technique I know (not a long list, mind you) at www.thefreshloaf.com. Great group of folks, much like here. Give it a whirl, it's fun!

Rich