That internal temperature tip is a great one! So many bread baking experts leave it out, opting instead for the 'tap the bottom' method. Internal temp is so much easier for first timers or occasional bread bakers. Thanks for another great episode!
Thanks Glen. I'm not good at the tap, tap, taperoo method and I figured others wouldn't be either. I can't wait for it to warm up out so you can have a few more runs on your clay oven.
Dude this is great man. It’s like baking bread in one of those old Italian ovens. I’m surprised you don’t have more subscribers. Your videos are so informative and no BS.
Right, like if the power was out and you really wanted to make bread from scratch without a mixer and had to cook it outside. I think I'd really have to want it to make that happen.
Ryan: Thank you for the informative video. I had not thought of putting a cast iron heat sink into the kettle, to even out the temperature differential between the bottom of the loaf and the top. Kudos. To take your method a step further, I'm thinking of putting a cast iron dutch oven on top of the pizza pan, and preheating both together. Assuming there is enough vertical space. Then I can drop my loaf into the dutch oven and cover it keeping in the steam making a great crackling crust. Just like when I bake bread in my oven. Questions. 1. Did you observe oven spring? 2. Why didn't you score the loaf?
I knew someone would call me out on not scoring the loaf! I had my timing wrong and the bread rose before I got the grill up to temp. I was afraid it would collapse if I cut it at that point. I like the idea of using the cast iron dutch oven. They have a few that would fit and that should allow you to get to higher temperatures without burning one side of it.
Excellent idea! I never knew how to go about cooking bread on a bbq grill however I knew it was possible! We had a power outage last week due to a sudden surprise scary windstorm. Winds of 100 mph that torn down and uprooted trees, bent and knocked over electric poles, damaged houses shattered some windows. That very night I happened to be proofing some home made sourdough in my oven sadly I threw my dough away. I should have considered trying baking it on the grill.. I am going to try this method to see how it turns out.
Thanks, Jon. Flat breads would be easier to cook on a kettle and I'd do them more like a pizza. They would need more bottom heat under the cast iron since they are going to cook a lot faster. I made some gyros this weekend using a good flatbread recipe and they turned out great.
I messed up too many loaves before I learned that and had to share. It helps when you aren't sure exactly what temp the ovens been at. Good luck tomorrow!
@@GrillTopExperience bbq'in non traditional things takes experimentation. Majority of the people dont understand dome temp is different than grate temp. Thanks Pey has been fight some sort of flu/cold sickness bug all week, she keeps sayin I gotta get better to do battle this weekend.
The vent settings are more for temperature than for smoke control. I usually set them to about 1/2 on top and bottom for that temperature. The key is to put on the lid, hold the temp, and wait until the smoke dies down before putting the bread on. That could take 20-30 minutes.
Hey quick question, do you pull out the thermometer once you get clear smoke on all your hot and fast and low and slow cooks? Or is that just something you do when cooking bread only?
For the bread, I knew that I didn't want to mess with the fire once it started baking. When cooking hot and fast, I don't worry about exact temps since your good temperature range is about 50F wide and I use the lid thermometer as a reference (It usually reads too hot). Low and Slow fires are harder to maintain and I always use a wireless thermometer so I can check it from inside.
@@GrillTopExperience Hey thanks man, I was just curious because I was doing low and slow with some ribs the other day. Got the clean smoke but had a hard time getting the temps below 280. I was using weber charcoal and a slownsear. Tried clamps, tried spritzing the lid with water, spritz the coals a little, didn't shut the vents entirely because I wanted that clean smoke so I was wondering that maybe its a trade off if you get clean smoke, if sometimes its hard to keep the temps down. Thats why I was wondering if you'd had the same experiance.
How long did it take? I'm guessing a loaf pan would be too high of a loaf? Would my pizza stone substitute for a cast iron pan to keep the heat even? *my oven has started dying so this was an interesting alternative
Sorry to hear about your oven. A pizza stone would work great too. I didn't use a loaf pan because the temperature difference between the grate and the lid is pretty high and you would probably end up with uneven baking. Once you get the temperatures right, you bake it for the same amount of time as you would in the oven.
@@GrillTopExperience awesome. Your video was so well made with kind of information and details I needed. I was afraid of temperature difference with a loaf pan. I'm going to try it out today! Thanks agajn
On a three burner grill, I'd put it in the middle with that burner off and the two outside ones on. Adjust those to get the temp you want. You shouldn't burn it if you do it that way.
That internal temperature tip is a great one! So many bread baking experts leave it out, opting instead for the 'tap the bottom' method. Internal temp is so much easier for first timers or occasional bread bakers. Thanks for another great episode!
Thanks Glen. I'm not good at the tap, tap, taperoo method and I figured others wouldn't be either. I can't wait for it to warm up out so you can have a few more runs on your clay oven.
the chef, the myth, the legend
Dude this is great man. It’s like baking bread in one of those old Italian ovens. I’m surprised you don’t have more subscribers. Your videos are so informative and no BS.
Thanks! I don't like the BS videos either.
Ryan you nailed it. I have never done that. But if I ever wanted to I know I can. Thanks for sharing
Right, like if the power was out and you really wanted to make bread from scratch without a mixer and had to cook it outside. I think I'd really have to want it to make that happen.
That was pretty cool ... Never thought about doing that on a grill. But hey may have to try it out
Great I.T. tip ! that bread looks amazing! Well done Ryan!
Thanks, Kent. I figured that was a tip that meat eaters could really get behind.
Looks more like a hamburger bun, but once you started to cut it and it was really fluffy inside, I knew that I have to try it! Thanks for the video.
Good job man! I like to bake bread but never tried it on the grill before.
It might be time to try! Not that you'd want to do it that way every time, but it could come in handy if you need an extra oven.
Ryan: Thank you for the informative video. I had not thought of putting a cast iron heat sink into the kettle, to even out the temperature differential between the bottom of the loaf and the top. Kudos.
To take your method a step further, I'm thinking of putting a cast iron dutch oven on top of the pizza pan, and preheating both together. Assuming there is enough vertical space.
Then I can drop my loaf into the dutch oven and cover it keeping in the steam making a great crackling crust. Just like when I bake bread in my oven.
Questions. 1. Did you observe oven spring? 2. Why didn't you score the loaf?
I knew someone would call me out on not scoring the loaf! I had my timing wrong and the bread rose before I got the grill up to temp. I was afraid it would collapse if I cut it at that point.
I like the idea of using the cast iron dutch oven. They have a few that would fit and that should allow you to get to higher temperatures without burning one side of it.
wow! Peace and Good Fortune to you and your family.
Thanks, I'm feeling it. I survived the slick roads on the way to work!
What tips do you have for baking on the kettle?
Great 👍 Video Bread 🥖 was great.
Thanks, John. It made good french toast a few days later too.
Thank you.
Awesome bro! This is a great video. Never tried it but now I think I will. :)
If the power is ever out and you really want some bread, you've got it! It's also a good trick for fresh hamburger buns.
Thanks
Excellent idea! I never knew how to go about cooking bread on a bbq grill however I knew it was possible! We had a power outage last week due to a sudden surprise scary windstorm. Winds of 100 mph that torn down and uprooted trees, bent and knocked over electric poles, damaged houses shattered some windows. That very night I happened to be proofing some home made sourdough in my oven sadly I threw my dough away. I should have considered trying baking it on the grill.. I am going to try this method to see how it turns out.
Thanks for this ! I wish there was a way I could download this onto my computer. Or if you had this as a Google Docs word document, link.
You can always click the like button or add it to a playlist to save it in RUclips for later.
@@GrillTopExperience Thanks for replying! Yes, I had clicked like, and I will now add it to my playlist in RUclips.
That is a very nice loaf of bread. Good job.
How about flatbreads? And then spin off what you can do with flatbreads?
Thanks, Jon. Flat breads would be easier to cook on a kettle and I'd do them more like a pizza. They would need more bottom heat under the cast iron since they are going to cook a lot faster. I made some gyros this weekend using a good flatbread recipe and they turned out great.
I had meant to tell you a while back that I got a gas grill, (still have my little charcoal grill) so I'm definitely going to try baking bread.
It's super easy on the gas grill. Totally worth it in the summer.
@@GrillTopExperience Yes : )
Wow great cook. Never knew bread was done at 200°.hmmmm
I messed up too many loaves before I learned that and had to share. It helps when you aren't sure exactly what temp the ovens been at.
Good luck tomorrow!
@@GrillTopExperience bbq'in non traditional things takes experimentation. Majority of the people dont understand dome temp is different than grate temp.
Thanks Pey has been fight some sort of flu/cold sickness bug all week, she keeps sayin I gotta get better to do battle this weekend.
What are the top and bottom vent settings to ensure the bread isn't smoked?
The vent settings are more for temperature than for smoke control. I usually set them to about 1/2 on top and bottom for that temperature. The key is to put on the lid, hold the temp, and wait until the smoke dies down before putting the bread on. That could take 20-30 minutes.
Hey quick question, do you pull out the thermometer once you get clear smoke on all your hot and fast and low and slow cooks? Or is that just something you do when cooking bread only?
For the bread, I knew that I didn't want to mess with the fire once it started baking. When cooking hot and fast, I don't worry about exact temps since your good temperature range is about 50F wide and I use the lid thermometer as a reference (It usually reads too hot). Low and Slow fires are harder to maintain and I always use a wireless thermometer so I can check it from inside.
@@GrillTopExperience Hey thanks man, I was just curious because I was doing low and slow with some ribs the other day. Got the clean smoke but had a hard time getting the temps below 280. I was using weber charcoal and a slownsear. Tried clamps, tried spritzing the lid with water, spritz the coals a little, didn't shut the vents entirely because I wanted that clean smoke so I was wondering that maybe its a trade off if you get clean smoke, if sometimes its hard to keep the temps down. Thats why I was wondering if you'd had the same experiance.
Tuned in
How long did it take? I'm guessing a loaf pan would be too high of a loaf? Would my pizza stone substitute for a cast iron pan to keep the heat even?
*my oven has started dying so this was an interesting alternative
Sorry to hear about your oven. A pizza stone would work great too. I didn't use a loaf pan because the temperature difference between the grate and the lid is pretty high and you would probably end up with uneven baking. Once you get the temperatures right, you bake it for the same amount of time as you would in the oven.
@@GrillTopExperience awesome. Your video was so well made with kind of information and details I needed. I was afraid of temperature difference with a loaf pan.
I'm going to try it out today! Thanks agajn
Thought about this idea. Baking a bread in charcoal grill... now it's verified...I'm going to ..the natural way is best
Just make sure the smoke is clean and it'll turn out great.
Same technique on a gas fuel bbq?
The same idea will work. Just make sure the bread isn't over the fire and you should be good to go. I've done it on the gas grill a few times.
@@GrillTopExperience So, 1 burner on, bread on the two off burners? Or just keep the temps low if I don't mind burning the ass of the loaf?
On a three burner grill, I'd put it in the middle with that burner off and the two outside ones on. Adjust those to get the temp you want. You shouldn't burn it if you do it that way.
@@GrillTopExperience Technically it's a 4 burner, but the #4 burner is under a separate lid
My oven is out of commission and they wont install a new one. But i have a grill.
So basically like smoking any piece of meat with indirect heat and being careful of the smoke to avoid leaving a bad taste
Yes, but hotter. You'll have a rough go if you bake it at 225F. Higher heat will brown the bread and burn cleaner too.
His guy looks like ferns buler