So my wife and I are off at a cottage in the Canadian bush for a few
weeks and I decided to try baking a SD baguette at 550 F on the BBQ.

We are just in town for a resupply and are off again next week for a
while longer.

I used Dicky's basic method for growing a Billowy loaf out of just
flour, salt and water and made a tray 'boat' out of tinfoil for my loaf
to grow and cook in. The tray kept the soft dough in shape like the
bakers used the canvass holders for and worked just 'OK' for the baking.
I will use more layers next time because the bottom of the loaf just
started to scorch. Not badly, just a couple black spots that scraped
off easy.

It turned out really nice. It was a very sour smelling and tasting loaf
with a crisp crust that went very well with our steaks. The left overs
made nice sandwich slices and BBQ sausage holders.

Here is a photo of it with the lemon meringue pie I have cooling for
desert: http://i305.photobucket.com/albums/n...Picture012.jpg

Some more new photos and the crumb photo for the Baguette, see my
regular album he http://www.mikeromain.shutterfly.com

Mike
Some bread photos: http://www.mikeromain.shutterfly.com