-,-`--ivy--`-,-

We use an inexpensive Pizza Stone for baking bread on the barbecue.

Summer Baking

late June 2011

Rustic Boules on the Barbecue

The bread was made using the recipe for baguettes in Rose Levy Beranbaum's "Bread Bible". Even though we were pretty certain the bread was done, we stuck a meat thermometer into the centre just to check.

boule  - June 2011

We baked the bread on individual pieces of parchment paper placed on a hot pizza stone in the barbecue. Because of hot spots in the barbecue, each loaf had to be turned frequently before the internal temperature reached around 100C (212F).

boules  - June 2011
boule  - June 2011boule  - June 2011

While the bread cooled on a rack, we barbecue wokked shrimps.

boule  - June 2011

Once the shrimps were done, we sliced the still slightly warm bread and placed it in a basket. (Please see more photos of this bread from 2006, 2007 and 2009. There are several photos showing how to knead slack dough by hand. Also of interest may be the photos of how to "stretch and folding" slack dough.)

boules  - June 2011

We served the bread with shrimps in pernod sauce on a bed of spinach, sopping up the wonderful sauce with fabulously chewy slices of crusty bread with a beautifully tender crumb.

boules  - June 2011

Rustic Boules on the Barbecue

to blog from OUR kitchen: Summer = Baking Bread on the Barbecue ~ grilled shrimps on a bed of spinach

to recipes from OUR kitchen: rustic boule (based on "Acme's Rustic Baguettes" in Maggie Glezer's Artisan Baking Across America) ~ recipe for baguettes (based on "Baguettes" in Rose Levy Beranbaum's The Bread Bible)









Creative Commons License
This work is licensed under a Creative Commons License