With the summer approaching, I am looking to see how I can move my no-kneed artesian bread baking from the oven to the BBQ. I find our gas oven in the trailer is temperamental with temperature (say that five times fast), and since we spend most of the summer BBQing wanted to use my Opposable Mind to solve the solution. Surprisingly with the long tail of the internet, there is little on BBQing bread, so I did some test this week.
In attempting to simulate the oven, I opted to bake the loaf on a cast iron pan (due to the high heat) and a smaller skillet for putting water in for steam generation:
To get the artesian crust, and airy crumb, you need two things: Steam and high heat for a quick initial rise. For no-knead bread the steam is usually created by cooking the bread in a dutch oven, but I was aiming to avoid putting LP-ette's expensive dutch oven on the BBQ so had to improvise.
Here was my final result:
And a nice open crumb:
The bottom did scorch a little so I think I need to put either a baking stone under the cast iron pan, or a firebrick to stop the direct heat. On the flip side, I did get the crust I have been working to replicate from the Tartine Bakery in San Fransisco with the constant addition steam inside the BBQ.
Overall, not nearly as good for what I was baking at home, but for my first try on the BBQ it was pretty successful. The kids liked the bread, and the baguettes were gone within a few hours.
I will be in NYC next month, so am planning a culinary trip to Jim Lahey's Sullvian Street Bakery...