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Post by BBQ Butcher on Aug 11, 2008 5:02:02 GMT -5
Got a new bread cook book (link below) and plan on doing breads from now on in the Primo Grill. www.amazon.com/Artisan-Bread-Five-Minutes-Revolutionizes/dp/0312362919This is the set up that I plan on using temporarily to bake bread. Using one drip pan rack from the XL, I placed a small pie tin under the cooking grid on the Kamado Round. This will hold water for the 'steaming process' while the bread is baking. I then placed two D-plates from the Junior Oval off to the side of the grill and a pizza stone on top of that. ![](http://primogrillforum.com/gallery/data/510/bread81008-1.jpg) Here is the bread after 35 minutes at 400°. The crust is not as dark as I liked, but will tweak the process a tad. ![](http://primogrillforum.com/gallery/data/510/bread81008-2.jpg) Not pretty, but the taste was fantastic! ![:)](//storage.proboards.com/forum/images/smiley/smiley.png) ![](http://primogrillforum.com/gallery/data/510/bread81008-3.jpg)
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Post by BBQ Butcher on Aug 17, 2008 16:07:34 GMT -5
Well, I did manage to bake a loaf of buttermilk bread on the Round today in between getting chores done before the hurricane. In a loaf pan, on a Jr X-rack, sitting on some Junior D-plates with an XL pizza stone ![:D](//storage.proboards.com/forum/images/smiley/grin.png) Cooked at 350° for 50 minutes. ![](http://primogrillforum.com/gallery/data/510/819-1.jpg) Mmmm.....tastes as good as it looks :Yummy: ![](http://primogrillforum.com/gallery/data/510/819-2.jpg)
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Post by BBQ Butcher on Aug 17, 2008 16:10:54 GMT -5
Decided to finish up the rest of the artisan dough in the fridge. Will not use half a firebox on the Oval again, even though I turned the pizza stone half way through cooking. It NEEDS a full load with a heat barrier, I believe, to be effective. Baked at roughly 425° for 30 minutes. Not pretty, but it tastes good, even though it could've used another 5 minutes. ![](http://primogrillforum.com/gallery/data/510/medium/bread1.jpg)
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Post by BBQ Butcher on Aug 31, 2008 18:41:57 GMT -5
Made a pizza today out of the Olive Oil recipe (page 134). Some red sauce, spices & seasonings, sliced roma maters, pepperoni, salami and mozzarella cheese. ![](http://primogrillforum.com/gallery/data/508/medium/evoopizza83108-1.jpg) No cooking outside today....30 minutes of calm and 30 minutes of wind/rain as the Gustav bands pass through. Cooked in the oven at 450° for 20 minutes. ![](http://primogrillforum.com/gallery/data/508/medium/evoopizza83108-2.jpg) This would've been perfect, except I used too much dough ![::)](//storage.proboards.com/forum/images/smiley/eyesroll.png) Next time a little smaller handful, as the bottom was not crusty (done, but not enough). Real tasty though and this dough holds promises for Calzones and Stromboli ;D
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