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French Bread Baked on a Blackstone Grill

Spring Chicken
Spring Chicken Posts: 10,255
in EggHead Forum
I've been playing again. 

This time, I picked up where I left off with the foil oven I made for my Blackstone Grill to cook a pizza a couple of days ago. Well, I took my time with the foil this time so that it would handle the higher heat and longer cook of baking bread. 

Yes, this time I wanted to bake bread, and I specifically wanted it to be French bread. 

And I just happen to have the recipe for the famous Leidenheimer French Bread served on most of the really good Poyboys in New Orleans. We can't get the bread here, so I started making my own sometime back. I'm getting better at it. 

But this time instead of baking it on my Big Green Egg, I decided to bake it on my Blackstone Grill, if for no other reason than to have some fun trying it. 

Well, it turned out great and I thought I would share the video with my Egghead Friends, especially those who already have a Blackstone Grill or perhaps thinking of getting one. 

Here's the YouTube link: https://youtu.be/H4nqm26NHJ8 

Hope you enjoy it. 

Spring "Cake... I Need To Bake A Cake" Chicken 
Spring Texas USA
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Comments

  • GrateEggspectations
    GrateEggspectations Posts: 11,597
    Very cool and inventive technique. Thanks for sharing!
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  • caliking
    caliking Posts: 19,780
    Now that's pretty neat! Would you share the recipe for the bread? No Blackstone here, but I'd love to try that bread.

    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
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  • Spring Chicken
    Spring Chicken Posts: 10,255
    caliking said:
    Now that's pretty neat! Would you share the recipe for the bread? No Blackstone here, but I'd love to try that bread.
    This will get you started.  http://www.saveur.com/article/recipes/New-Orleans-French-Bread

    I think the secret to any bread is practice, practice, practice.  It seems that my bread gets better if I step back and think how I could have done something differently on yesterday's bread.  Then I employ my thoughts and try again, usually with some modest improvement.  I seriously doubt that anyone can duplicate a recipe that has been around a very long time and gained such as reputation as Leidenheimer's bread has.

    Good luck with it.

    Spring "The Only Person I Must Satisfy Is Me" Chicken

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  • tikigriller
    tikigriller Posts: 1,389
    How much propane did that burn through?
    Just bought an Egg?  Here is what you get to look forward to now:

    Plate Setter, FlameBoss 200, Spider, PSWOO-CI, Additional Rig Shelf for dome cooking, Thermapen, iGrill2, Cast Iron, Blackstone, Cooking Accessories for the Blackstone, Cover for the Egg and the Blackstone, shopping for Rub like a fine wine or IPA, and a new fascination with lump and what brand is the best-all to be debated every Friday Night.  Next desires-Joetisceriie, Adjustable Rig, Grillmates, table and more eggs

    Livermore, California
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  • caliking
    caliking Posts: 19,780
    Thanks for the link, Leroy. I'll give it a shot. 

    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
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  • Spring Chicken
    Spring Chicken Posts: 10,255
    tikigriller said:
    How much propane did that burn through?
    Oh, I figure about 5½ average size chunks of lump.

    It took about four minutes from turning it on to getting it to over 300° under the cover.  I then turned the center knobs all the way to low and the two end knobs to medium, and that's where it settled in at 388° and remained there until done.  Total time, about half an hour.  That's about the same amount of time to cook bread in the Egg @ 475°.  This recipe called for 375°.

    The pizza I cooked a couple of days ago was on and off in 4 minutes.  That's a lot more efficient than the Egg.  Although the pizza was good, it would have tasted better coming off the Egg.

    It was just a fun experiment anyway.

    Spring "A Slow Day Makes For Creative Play" Chicken

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  • Carolina Q
    Carolina Q Posts: 14,831
    Well, I've never heard of Leidenheimer bread, have never even seen a po-boy (though I did drive though Louisiana once), don't have a Blackstone and likely wouldn't try to bake with it if I did =), but that is a fine lookin' loaf, Leroy! There may be some French bread in my near future! Thanks for the recipe. Glad you're having fun. :)

    I hate it when I go to the kitchen for food and all I find are ingredients!                                                                                                                                                                                                                           

    Michael 
    Central Connecticut 

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  • northGAcock
    northGAcock Posts: 15,173
    I always enjoy your movies. Thanks for sharing.
    Ellijay GA with a Medium & MiniMax

    Well, I married me a wife, she's been trouble all my life,
    Run me out in the cold rain and snow
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  • Thatgrimguy
    Thatgrimguy Posts: 4,738
    Carolina Q said:
    Well, I've never heard of Leidenheimer bread, have never even seen a po-boy (though I did drive though Louisiana once), don't have a Blackstone and likely wouldn't try to bake with it if I did =), but that is a fine lookin' loaf, Leroy! There may be some French bread in my near future! Thanks for the recipe. Glad you're having fun. :)
    Even professional bakers have a hell of a time making a decent french loaf. It's apparently very difficult. On par with true croissants.
    XL, Small, Mini & Mini Max Green Egg, Shirley Fab Trailer, 6 gal and 2.5 gal Cajun Fryers, BlueStar 60" Range, 48" Lonestar Grillz Santa Maria, Alto Shaam 1200s, Gozney Dome, Gateway 55g Drum
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  • Carolina Q
    Carolina Q Posts: 14,831
    edited October 2016
    Okay, done deal. Leroy, you da man! I cut the recipe in half (two loaves, not four) and added the ingredients into my bread machine in the correct sequence (dough cycle only, not baking)  I used SAF instant yeast, not ADY, and I used only 2/3 of the amount called for (per one of the Comments on Leroy's recipe link). When the dough cycle was finished, I covered the tub with plastic and let it rise. Then, I divided into two and shaped the loaves on parchment on an air-bake cookie sheet. Let 'em rise again. A little too close together as you can see where I had to pull them apart after the bake. After that rise, into the oven. Didn't take as long as the recipe said. Mine reached 210° after only 20 minutes. 



    Yes, I sampled a piece. =) Didn't taste like typical French bread, more like Italian, softer and more tender... but still tasty. Anyway, I like Italian bread! Very easy too. Will definitely do it again!.

    Thanks, Leroy! Should go well with my linguine and meatballs tonight. Hmm, or maybe a meatball sandwich!

    I hate it when I go to the kitchen for food and all I find are ingredients!                                                                                                                                                                                                                           

    Michael 
    Central Connecticut 

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