Let's Talk BBQ
Outdoor Cooking Equipment => Grills & Smokers => Pellet Grills and Smokers => Topic started by: hikerman on September 02, 2013, 04:26:17 PM
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Was going to make a loaf of sourdough French bread in the breadmaker for our meal later, but decided to try it in the pellet grill on my pizza stone. I still used the breadmaker up to the second rise, at which time I split the dough into two loaf shapes and rose them in our oven. After the second rise, a few slashes and an eggwash, they went into the grill on the preheated stone.
I'll post a finished pic when done.
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I will be waiting with warm , drawn butter...and a big grin ;)
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I will be waiting with warm , drawn butter...and a big grin ;)
X2!
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Step on up fellas..... I think I'm going to keep this GMG Boone. It did not waver more than a degree or two from 375F on a windy day here. Bread came out nice!
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Those are a couple of nice looking loaves. Good job!
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I envy you your skill set. Those are nice looking loaves of bread. You have me thinking about doing this on the Weber Kettle. Very nice.
Ed
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Sourdough on my Traeger is a weekly thing here. Just did 2 this morning. Pellet grills are a great outdoor oven when you don't want to heat up the house.
(http://i282.photobucket.com/albums/kk250/smokinsoon/IMG_0996.jpg)
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Bread pic looks great!
Mike
Sent from my iPhone 5 using Tapatalk which will only let me upload 6 pics only. STUPID UPDATE!!
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Pellet grills are a great outdoor oven when you don't want to heat up the house.
And... that hint of wood smoke - give a real authentic, rustic wood fire oven taste and aroma to the bread...It just can't be beat!
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Wow, really nice job on those loaves! Fresh baked bread is a wonderful thing, especially sourdough.
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That looks outstanding.
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They look great SS
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Pellet grills are a great outdoor oven when you don't want to heat up the house.
And... that hint of wood smoke - give a real authentic, rustic wood fire oven taste and aroma to the bread...It just can't be beat!
Stick a tube of Milt's pellets in there and get crazy! ;D
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Pellet grills are a great outdoor oven when you don't want to heat up the house.
And... that hint of wood smoke - give a real authentic, rustic wood fire oven taste and aroma to the bread...It just can't be beat!
Stick a tube of Milt's pellets in there and get crazy! ;D
Yes Pappy I am digging on those Milt's pellets. Only takes a small handful for a couple hours of smoke!
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Nice looking bread, I want to get that sourdough crock and starter yeast from King Arthur :)
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saved and will be doing soon
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Gene and SS both have some great looking bread there, nice job!!! That's something I have never tried on my pellet grill! Don
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Baking bread is definitely an art that is difficult to master - those loaves look really good!
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That looks killer.
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Awesome Job
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Nice looking bread, I want to get that sourdough crock and starter yeast from King Arthur :)
My next door neighbor bought one and has been using it for almost a year now. Makes some great bread! I trade cooking on the grill for bread!
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Where do you get sourdough starter?
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Where do you get sourdough starter?
I'd start here. My neighbor says it is excellent. http://search.kingarthurflour.com/search?p=Q&asug=&af=type%3Aproducts&w=sourdough
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Where do you get sourdough starter?
This one looks interesting as well - many different kinds of starters: http://www.sourdo.com/
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pz,
Thanks! That does look interesting. I've been baking bread for some time, but haven't tried sour dough yet. I was about to go t King Arthur (they have had a lot of good things) but this looks like I need to think this through some more. Thank you!
Cheers,
David
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My pleasure, David - I have not purchased from these folks yet, but certainly intend to give it a go. Some of the starters sound really good
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that bread looks good. :)
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OK... I've gone to the dark side and going to start doing some baking! I've always considered baking to be more of a science experiment that "real" cooking but I thought I'd tackle some sourdough...
(http://i1166.photobucket.com/albums/q616/bbqchef/Fivedaystarterwm.jpg)
This is the sourdough starter (flour, water and a bit of yeast) after getting happy for five days. I just started "feeding" it today and it should be ready in another four days or so.
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Good luck with your starter Chef! While my bread is "called" French sourdough, it does not have a true sourdough starter in it, rather a bit of vinegar. Works good in a pinch. Using starter is far superior, but it at times is like having a pet. It must be thought about often, and dealt with as well.
Here is another approach, "dry active sourdough cultures". They don't require the time, and care that starters do. You make up a "sour" and then use it for baking. When finished, make up a new batch. The results are more consistent. This product is sold as lalvain du jour, and SAF Levain. Lalvain du jour may be purchased at www.kingarthurflour.com
Hope this helps...
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Apologies, King Arthur is no longer selling lalvain du jour. Here is a place to purchase from, www.fermex.co.uk/products/p_flavour.htm
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This is one of the starters I use. http://www.culturesforhealth.com/san-francisco-sourdough-starter.html (http://www.culturesforhealth.com/san-francisco-sourdough-starter.html). They have the biggest selection of starters I have ever seen.
Mine has been going strong for 3 or 4 years. It's a bit of a pain, but once you get into feeding / baking routine it's well worth the trouble.
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Apologies, King Arthur is no longer selling lalvain du jour. Here is a place to purchase from, www.fermex.co.uk/products/p_flavour.htn
The link needs to be - http://www.fermex.co.uk/products/p_flavour.htm - note the last "n" should be "m"
Thanks for the link, Gene, interesting stuff!
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Apologies, King Arthur is no longer selling lalvain du jour. Here is a place to purchase from, www.fermex.co.uk/products/p_flavour.htn
The link needs to be - http://www.fermex.co.uk/products/p_flavour.htm - note the last "n" should be "m"
Thanks for the link, Gene, interesting stuff!
Thank you David! It has been corrected. ::)