howdy all,
my latest test is with making bread in a bbq and a cast iron dutch oven.
here are the results
http://www.villagephotos.com/pubbrow...der_id=1614381

recipe was as follows:
approx 1/3c active starter
1/2c ap flour
1/2c bottled water
mix and allow to show good activity 1-3 hrs

add 1/2c bottled water
1 tsp salt
2 1/4c ap flour

no knead method- 45 min set time and 3 streach and folds 45 mins apart.

form into boule. put on parchment and place parchment with dough into dutch
oven lined with parchment. allow to rise in warm place. i did not slash
this loaf. place dutch oven in bbq and heat bbq to 350. do not remove lid
of dutch oven. cook one hour. the bottom of this crust was burned a
little, so i decided next time to start in a cool bbq, instead of a hot one
(that's for you dicky).

funny but this loaf had some sour to it too.

dan w

allow to rise in warm place. i did not slash
> this loaf.
>
i correct myself- i did slash this loaf

dan w

"dan w" > wrote in message
...
>
> funny but this loaf had some sour to it too.
>
> dan w
>
strange thing- i was making this bread today, and i ran out of time, so i
had to put the dough in the refer after the first stretch and fold. after 2
hrs i came home and took it out and let i come to room temp for an hour or
so, then did 3 s&f's. formed and put in dutch oven to finish rising. then
it began to rain, so i couldn't bake in bbq. so i had to bake in the oven.
i warmed the oven to 350, and sprayed the lid of the dutch oven with water,
and put it on and cooked it for 1 hour. the internal temp read 200, but the
loaf looked a little light in color, so i heated the loaf out of the oven
for 10 min at 400. after cooling the loaf actually was one of the more sour
loaves i have made to date. the crumb was light and airy. crust thin and
crisp. hydration looks to be at about 57%, salt a little under 1%. i'm not
sure what i did to reach my goal (sourness) but i suspect it had something
to do with the extended rise time, and perhaps cooking it in the enclosed
space of the dutch oven had some effect of concentration of flavors.

dan w

You mention you heated the bbq to 350-- do you have a gas grill? I
know charcoal grills and wood fires are much hotter than that. I
wonder how one would compensate if actually camping-- using the dutch
oven over a very hot wood fire or with charcoal. Just cut back the
time?
--keven.

wrote:
> You mention you heated the bbq to 350-- do you have a gas grill? I
> know charcoal grills and wood fires are much hotter than that. I
> wonder how one would compensate if actually camping-- using the dutch
> oven over a very hot wood fire or with charcoal. Just cut back the
> time?
> --keven.

yes i use a propane gas grill. to find the temp- use an oven
thermometer and adjust nob until steady temp is reached, then mark the
spot with a sharpie marker. if you are using charcoal- you will have
to experiment. i suggest using the dutch oven with nothing inside but
a thermometer, and trying a different number of charcoal brickettes,
subtracting or adding as necessary.

dan w