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Old 11-19-2012, 05:40 PM   #11
Full Fledged Farker
Join Date: 09-26-12
Location: Locust Grove, GA

Bread was not what I would call a great success, but it certainly was not an epic failure either. I actually ended up doing it on two separate grills. My Performer would not hold a high enough temperature so after 30 minutes of temps that would not go above 325, I moved the pizza stone with bread over to my Summit gasser to finish it. Fortunately, I had additional firebricks that I could allow some to preheat while the Summit was coming up to temp. Had a little burning on the crust, but the bread itself turned out OK. My wife was definitely surprised when she came home tonight and we had it for supper. BTW = don’t plan on seeing me opening a bakery anytime soon.
Here was my initial set up on the Performer with fire bricks under the pizza stone. I also had two small water pans under the grate to provide moisture.

Bread definitely had an awesome crust.

Crumb was a little dense, but not bad for the first time.

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