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Bread on the Stone

Unknown
Unknown
edited November -0001 in EggHead Forum
All,[p]Is there a good way to bake bread in the grill? I have a sitter and a stone but, have burned the bottom of it with both. Need 475 for 30 to 40 minutes for the bread and have to believe it would be great off the ceramics.[p]Thanks!
Barts Dad
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Comments

  • Unknown
    Unknown
    Dough!,[p]Bread IS great off the cooker!!! [p]Dave

    [ul][li]Great Bread[/ul]
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  • Spring Chicken
    Spring Chicken Posts: 10,255
    Dough!,
    Old Dave's post shows you all kinds of bread options but if you just want to try it with some of that frozen bread dough in the grocery here's what it can look like.[p]BreadinpanonEgg12-4-06.jpg[p]BreadonEgg12-4-06.jpg[p]Simple and sweet, and very good if I say so myself.[p]Spring "Roll'n In Dough" Chicken
    Spring Texas USA
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  • uncbbq
    uncbbq Posts: 165
    Dough!,
    It sounds as if burning the bottom crust is your big problem. The plate setter and stone get pretty hot from the radiat heat below. Try putting the stone on top of the three ceramic feet (that came with the egg) on top of the inverted (legs up) plate setter. Let this preheat for a half hour or so, and you should be good to go. Also realize that there is a significant (25 to 50 degree) difference between the dome and the grid temperatures. Bread I have cooked seems to cook slow if I use the dome thermometer as I would use the oven temperature. Good luck.
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  • Unknown
    Unknown
    20jan07-041.jpg
    <p />Dough!,
    yep...[p]breads.jpg[p]475 sounds a little too high a temp... these were all baked at 400-420 dome.
    <img src=http://my.erinet.com/~pnsonr/homer_popup.gif&gt;
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  • Shoe
    Shoe Posts: 67
    To separate the stone and plate setter I use 3 half-inch copper elbows from the hardware store that I hammered down a bit to flatten.
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  • Essex County
    Essex County Posts: 991
    Bread005.jpg
    <p />Dough!,
    I've only cooked a few loaves but haven't had the burned bottom problem. I put the bread on a pizza stone that rests on the three little green feet that come with the egg. That all rests on the platesetter. The air space between the platesetter and the stone seems to prevent the burn.[p]Paul
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  • stike
    stike Posts: 15,597
    Essex County,
    ...and you said you aren't "one of those types" that posts pics of food on the forum.[p]welcome to the mental ward!
    ed egli avea del cul fatto trombetta -Dante
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  • fishlessman
    fishlessman Posts: 34,583
    3ecd831d.jpg
    <p />Dough!,
    you need more than a pizza stone, 2 pizza stones, pizza stone and plate setter, pizza stone and fire bricks. if it still burns try a small airspace between them. different recipes yield different results. this bread bowl had a water pan with fire bricks over it and then the stone,pouring hot water into the very hot pan at the beginning of the cook yeilds a crusty chewey exterior that is needed for soup bowls.
    286fa7ca.jpg
    fukahwee maine

    you can lead a fish to water but you can not make him drink it
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  • Clay Q
    Clay Q Posts: 4,486
    IMG_3689.jpg
    <p />Dough!,
    YES!


    IMG_3800.jpg



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  • AZRP
    AZRP Posts: 10,116
    Dough!,
    Try putting the plate setter legs up with the grid on the legs. Then put the stone on the grid, that will give you plenty of airspace between the stone and plate setter. -RP
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  • Unknown
    Unknown
    Dough!,[p]Mmmmm! Corn Bread. [p]I have only done it with recipie from Trader Joe's. I would recommend inverted plate setter with Bread Pan sitting on a grill to let some air move under.
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  • Spring Chicken
    Spring Chicken Posts: 10,255
    Dough!,
    I like to make Skillet Biscuits on the Egg. Just make your dough, cut each biscuit, place in skillet, bake indirect on the Egg. Tastes wonderful. Looks like this:[p]Biscuits7-18-04.jpg[p]Spring "Hot Biscuits On The Egg" Chicken

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  • Flashback Bob
    Flashback Bob Posts: 519
    AZRP,
    I do it the same as you described. I buy a bag of frozen loaves at the grocery store and they cook at 350 dome for about 25 minutes.
    Bread-3.jpg
    and the same loaf after glazing with some melted butter.
    Bread-4.jpg
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  • UnConundrum
    UnConundrum Posts: 536
    Dough!,[p]Use an inverted plate setter(legs up) and set your grill on the legs and the pizza stone on the grill. The plate setter acts to diffuse the heat so your crust won't burt. Also, put a shallow pan on the plate setter between the legs and add water a little before you place the dough on the stone. This will create steam in the egg which is very important for proper crust formation..... You can find my recipe for bread and a bunch of pictures here: http://www.recipesonrails.com/recipes/show/436-baguette-no-knead-larger-loaf
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