BBQ Baked Bread

After baking some bread rolls on the Kamado Joe previously and them going down so well with the kids (My 1 year old has an obsession with eating plain bread at the minute) i decided it was time to bake a loaf of some sort.

This is as simple a recipe as it gets and is easy to half or double to make exactly as many loafs as you want, altho if you've got space it will easily keep in the fridge for 2 weeks and you simply pull off a chunk when you want to bake a loaf and let it prove while you get the grill/oven up to temp.

I got the ingredients together to make enough dough to make 2 loafs (1 to bake straight away the other for when the first was gone!) which were:

  • 450g Strong white bread flour
  • 7g instant yeast
  • 325mls warm water
  • 1 tsp salt
The ingredients 
The next step was to pour the water and yeast to a large mixing bowl and mix well then add the salt and mix again.
Water salt and yeast mixed in a bowl
Then i poured all the flour in and mixed well until everything had come together and looked something like this.
All mixed up
Next was to lightly cover (i just placed a large dinner plate on top of the bowl) and set aside for a few hours until the dough had doubled in size.

Once doubled in size i lit the grill and set it up with the heat deflector in the raised position with with the grill on top of that and my pizza stone on top of the grill.
I set the vents with the lower fully open and the top vent with the daisy wheel open to allow the grill to preheat to 225c (450f approx) then it was back inside to see to the dough.

Fully risen 
As you can see it had risen well and as id made enough for 2 loaves i simply halved it an put the plate back on top of the bowl and then put the bowl in the fridge for the next time i wanted to make a loaf.

With the half id taken out to bake i kneaded it for a minute on a well floured work surface then shaped it into a Boule which is basically just a round loaf which works well for baking free form on the grill
Shaped into a Boule
 With that done i left the Boule to prove for another 30 Min's which gave me time to adjust the grill to ensure it was heated to the correct temp and cut some baking paper for cooking on.

After the 30mins was up and the grill was ready i gently reshaped the boule and placed it on the baking paper on my pizza peel and used a sharp serrated knife to cut 3 slashes in the top.
Ready To Cook!
Next was to put it on the grill.
On the Grill
Once placed on the grill to cook i sprayed the top and the baking paper lightly with water in a spray bottle to create steam while cooking, this is to help stop the crust forming too fast, then it was a simple matter of closing the lid and cooking for around 30mins.

I kept checking every 10mins or so and once browned i picked up the boule to tap the bottom, if it sounds hollow when tapped on the bottom its done!
  I put the finished loaf on a cooling rack and aimed to leave it for 15mins to cool, but i failed in my efforts and it was quickly cut up and smothered in butter while it was still warm and devoured by the family.

I know it was good as my eldest son wont eat the crust on shop bought bread but he barely left a crumb of this!
Looks like ill be baking the second loaf sooner than i expected.

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