No Knead Bread On A Weber Grill?
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- Опубликовано: 8 сен 2024
- Can you bake no knead bread outdoors in a Weber grill? Learn how to bake dutch oven artisan bread on a grill using charcoal or propane. This dutch oven bread recipe is an easy one for your next outdoor cooking project. More No Knead Bread vids:
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I think you had too many coals (too much bottom heat). I use a camping dutch oven and have had pretty good success. If you continue to use that dutch oven may I suggest not using the whole Webber grill but just the grate sitting on bricks on the ground. Place coals under the grate and coals on the lid of your oven. Rotate your dutch oven 1/4 turn counter clockwise about every ten minutes while you rotate the lid clockwise. That will prevent hot spots and provide even heat from the top and bottom. Your bread wasn't a failure... so many people learned from this video. That's how we all learn and improve. Great to see a video where things didn't come out perfect. Thank you.
Wow great info I’ll,thx for taking the time to write. Appreciate it! Eric.
That was cool that you posted a plan that didn’t work out. Too often people only post their successes.
Yeah, I think its important to show how we learn though failure, too much on the web is perfect and life isn’t perfect. Thx for watching John. Eric.
My husband is a grill master and I am an experienced bread baker, so together we have developed a method of baking bread successfully on a Weber grill. My husband started the coals just as you did, but he arranged them in a circle below the grate to create indirect heat. (A method he uses when roasting a turkey on the grill.) I centered a deep dish pizza stone on the grate (but not over the coals) and let it preheat to 450-475 degrees. When hot enough, I slid the bread onto the stone, put the lid on the grill, and squirted a little water through the lid vent holes to create steam. The bread came out great. (I have a couple of photos, but I can’t attach them here.)
I bake bread over the campfire all the time. The dutch oven is hung over the coals and coals are placed on the lid. it is the same concept as what are doing here, only with a fire. Nice job.
I’ll have to try that Russell, thx!
Eric you made me seasick to quick with the camera. Much better when the boss takes over. Cheers for now 🇦🇺.......
Shame I didn't end up with neighbors like you guys... I'm always in my garden or building projects, somehow feeling like I don't belong on this world. Both of you have such a unique, refreshing, humorous set of talents. Its quite remarkable! Bravo!
That was brilliant. Not for you the confident "Let's see what it tastes like" at the end of a cooking session and of course it tastes devine. You are a human and have interesting - and useful - results.
Negative results are as important as the other kind. Thanks.
Well, Eric, I'm in my 9th decade and have wondered for at least 7-8 years why in the world I have a 2nd (or 3rd or ??) hand Weber grill sitting in my carport! Well, guess what?!!
I'm STILL wondering! HA!
Wish you and "Mrs. Eric" and the Hounds would come over and demonstrate for me! I don't even care what the results might be ~ just don't catch my house or car ablaze! :)
Truly, I would SO love to meet you kids in person!
Love you BOTH!
thanks for the kind words Annie! Eric.
use 2 bricks. place a cheap 9x12" bake pan across bricks. place pot on the pan which will deflect direct heat from coals. I use the pan deflector method on my gas grill for no knead bread baking.
Eric you don’t put that many coals on the bottom.Try doing a indirect or 5to8 coals on the bottom turning every10 to 20 min. Then place 8 to 10 coal on top to brown. Note still preheat Dutch before cook or bake.And yes if you can smell burnt it is. Good luck.
Yes that was too many coals wasn’t it David? I’ll do this again and improve. Thx!
Leave your top vents open all the way and adjust from the bottom. You are correct no need for even hotter burning lump. Open the top vents all the way and dial in your lower vents. Looking forward to trying this.
Good info thx!
Try watching Cowboy Kent Rollings for tips on baking in a Dutch oven using charcoal or mesquite. You would need to modify how he does it, but I don’t see why it wouldn’t work in a grill. 👍🏻😊
Alright NordicGirl, I’ll check out Kent, I’m always learning. Any other suggestions?
@@gardenfork cowboy kent shows many ways to cook outdoors with charcoal and cast iron cookware. Even has a cookbook or two. Baking in cast iron camp style dutch oven has been taught to boy scouts for years. Get one of their camp cook books
Excellent idea! I would read the Scout books when I was a kid. Mbe a Firefox book also thx!
GardenFork You might also find something from the library about cast iron cooking. I remember seeing a few books on it when I was there last. You can always download any versions you find from the public library in the Overdrive app. That way if you don’t want to or don’t have time to hit yours you can still check them out. Love your channel! I’m always learning something new.
Looks like you may need to empty out the old coals and ash to open up the bottom vents so the fire can breathe. That will help you regulate the temperature a lot better and will keep you from suffocating your fire.
Is the dutch oven too tall to use the regular grilling grate?
Yes David the reg grate didn’t work this the brick. I will try another Dutch oven I have and see. Thx for the tips on the vents and all. Anything else?
This is/was pretty cool. Needs a bit of "dialing in" But hey, try try try again eh? Practice makes perfect.
Hint: On Weber grills you can always use the bottom vents and the top vents to throttle down the heat and a oven thermometer may be of a real aid. When done close all of the vents, the coals will "turn off" and you would be surprised how many are left to re use another day. I think I would have put the dutch oven on the grate having more air space if possible?
I def have to fine tune this Craig, good suggests here. Thx!
@@gardenfork Make sure the lid can fit tightly on your weber
This grill was a street find but it’s a good one. Free is always good!
@@gardenfork U betcha ya der hey
😂
Get a camp Dutch oven with the 3 legs on the bottom, and the lid with a lip. Put coals on the bottom and some coals on the lid. The lip allows you to lift the lid without dropping coals into the Dutch oven. There are charts online that tell you how many coals equal what temperature.
Oh wow Scott, excellent. Appreciate you letting me know about that. Had not thought about counting the number of briquettes. Eric.
You need to watch Cowboy Kent Rollins - he will teach you how to cook on coals in a Dutch oven. He is a chuck wagon cook. Amazing stuff.
What is your recipe for no need bread
That was “ were do you get your patience” not patio set. Enjoy the top half of the bread with a big chunk of butter.
WE did enjoy it Kathryn, thx!
I think the big failure was preheating the dutch oven. Let it come up to temperature with the bread inside it, it would give it a more even temperature.
Had not thought of that, thx for the note here!
Ok, so it wasn’t perfect. But it was done! 😊. I’m sure that your next attempt will be more successful. Love the GF philosophy and your approach to things. Looking forward to the next video!
instead of using one brick to put the dutch oven why not use three and place the coals on the outside of the bricks? just a thought
Good idea! Thx!
...or, put some of the coals on top of the lid? I saw an early American bread baking video on Townsend and Sons that used charcoal in a pit, I think. :) Great video! I look forward to your second try :)
@@theresebrandser he would need one of those other types of flat lids that is level with the main body of the dutch oven but you are correct he could do that
I’ve made an alum foil ring that fits on top of the lid and will hold the coals up there. Thx!
I watch The Townsend’s, good vids. The canoe vids were great.
Maybe 2 bricks broad side down fewer coals clean the ashes out before putting the hot coals in open bottom vents as well as top vents to get coal up to temp then ore heat cast iron. Damper down vents to adjust your baking temp after you put the dough in Dutch Oven check your temp inside Weber not with laser that only measures surface temp not ambient temperatures stick a chefs thermometer in one of the damper holes at top to measure temp and adjust your dampers accordingly
Some of my friends who cooks bread and pizza outdoor on wood or charcoal fuel, would place a layer of sand or salt between the fuel and the dutch oven to prevent the burnt bottom problem.
Nobody wants a wompin hot house! Nope, don't want that! With this heatwave we are having in NE PA I think I could heat my Dutch oven in the sun!
Definitely some really hot days here. I put my feet in the sun yesterday when I was sitting on the deck and after a few seconds they felt as though they were on fire. This evening isn't too bad though. Enjoy. I could have almost smelled the bread, the wine and some cheese.
The info is extremely useful.
I can't wait for a follow up video.
More bricks, less charcoal, trust your nose. Be willing to let the top be lightly browned rather than burn the bottom more just to get the top brown. More attention to bread than camera -- set it up, let it run, edit later!
Your Parchment is based on the oven in the house. You may want to cut a type of disc for the bottom
Perfect video, how many times did Thomas Edison try to make a working [ight bulb?
Round 2: Half the coals....with 2 bricks elevating?
I am thinking the same Robin, thx!
@@gardenfork me too
I would have used my dutch oven with a flat lid so I could put charcoal on the top and bottom. Like in a campfire :)
I will try that Vicki. Thx!
Great fun as always, thanks for posting! My suggestions (because that's half the fun, right?) would be:
You'll need some practice to find the right amount of charcoal, but it did seem like the second lot wasn't needed. Maybe start with the lumpwood first next time as it should burn more consistently for longer?
Raising the dutch oven higher should make for more even heating and a less burnt bottom. (Though with less charcoal the single brick might have been enough?!).
Instead of lifting the dutch oven lid, how about putting hot coals on the top of the dutch oven when you're ready to brown the top? It should help with the even cooking. It also means you're not relying on the weber as an oven - it could work over a campfire as Russel suggested.
Finally, get some tongs :) should give you more control of the hot coals (I winced when you used the wire brush!).
Good info once again Meurig, thx for all that. Second try coming soon!
Instant pot bread? Will it work?
THAT should be the next one. Let’s see Shane. Thx!
I could almost smell the bread, the wine and the cheese. Sorry it burnt for you. Hope you have a wonderful time this evening.
We ate the top half and it was excellent! Butter and wine were good too. Any suggestions Dolores?
@@gardenfork uhm, I am the worst cook around always have been most likely always will be. So, thanks for asking for my input but take my word for it, you don't want it. Mmm, butter. Butter is always a treat for me. I use olive oil and it gets old. Sounds like you had a good time. Glad the top half was good.
@@doloresm7396
Just wonderin', Dolores, if you've tried Country Crock plant butter, and if so, did you like it? It comes in various flavors, including olive oil.
Personally, I'm really enjoying my 3 flavors!
I think you might have had too many coles.but it takes practice.
That's what I was thinking Danny, have you made bread on a grill?
@@gardenfork I have and I made the same mistake as you. Can't complain about a thin crust ay
I’m going to dial back the coals. Mbe actually count the number I use
If it’s so hot why don’t you use a solar oven?
I’m dying to know if you ate the top part , just to try it ,I would have :)
I think it's a good Idea for a Barbecue with Friends, instead of the Bake up Garlic Bread or Herb Bread from the Cooler ..... :-)
Well some of it was salvageable , next time around I believe you'll have it 😊👍🇺🇸
There you go Jimmy, it tasted good!
Very cool :)
Too many coals, and sit pot on higher bricks, or not worth a redo. Were do you get your patio set? Your wife is so sweet too.
Yeah I was thinking it should be up higher after the burn. Thx!
No failure, that's toast right out of the oven...🙃
Exactly Rick! we think the same. And the Labradors LOVE toast. thx!
Old family definition of toast:
Scraped burned bread.
More bricks raise it all up.
Good info Joe, thx for that!
Actually the way the oven is made, you are supposed to stick it in the charcoal, then layer it onto the top. Basically embed it in the charcoal. The coals should be ashen in color. Poor dog in the cone of shame lol
Cone dog has improved, no cone now. Thx!
GardenFork glad to hear that.
Take it out 30 min sooner and use less coals I cook everything over coals, test and trail always you will get it down to a science trust me I over cooked food till I got it down to a science. I Haven't burnt anything in the last 9 years thank god lol
I need a bigger grill!
OMG, PLEASE!, stop moving the camera like you're an adhd labrador retriever! I was getting soooo dizzy! Besides that, great video. Ooops, I wrote this before I saw your labs. Soooo, cute. Cone of shame. :( . Maybe raise the dutch oven up on bricks so the heat wasn't so close and direct. When I cook my sourdough, I don't worry about the oven temp too much (350 degrees usually) but more the internal temperature of 190 degrees for my bread. One time, I accidentally turned off the oven after putting the bread in. I checked it some 30 minutes later to find the low temp. I simply turned the oven back on, measured the internal temp until 190 and wallah!
Here are a few tricks....I put an aluminum pie pan in the bottom. it is tight and sits about 1/2' off the bottom. You actually want more briquets on the top than the bottom. To get to 450 degrees, you want 19 on top and 10 on the bottom, this is for a 10" pot. Add 2 if 12". I use this chart for that: www.campingforfoodies.com/dutch-oven-temperature-chart/. I cannot wait for your next video! I also need to find your podcast. If you check out my new Instagram account "thefoodexperimentation" you can see a loaf I did.
I would leave the wire rack in and put the griswold elevated if the cover fits.. Double dome effect should work.. Same amount of coals.. Great idea though.. You should make a T Shirt.. Got Whompin..?
Check out Cowboy Kent Rollins RUclips videos on cooking and baking in cast iron over coals.
DOOOGGGOoOoo!!!!
You might have better luck if you wait for the coals to burn down a little longer to a nice, even bed, then add the dutch oven to pre-heat. There should be plenty of heat in the pot and what's left of the coals to finish the baking, as long as you try not leave the grill lid off too long. I'm definitely going to have to try this!
Please make this FXM and let me know. I did notice how the coals stayed hot for a long time and mbe i rushed the whole thing. less charcoal next time. i will post a second video soon. 😀
I don't know about you, but for me, bread just takes way too much time to make and doesn't turn out more than 50% of the time.
I like the challenge Norman, and to see what will happen. Thx!
It is fun to try! LOL!!
And the burning smell was outside thankfully 😀
@@gardenfork
And, personally, Eric, I enjoy your being challenged AND watching what happens! Love the "journey" and also the results, whatever they happen to be, as they are always instructional AND fun!
Thanks, so much to both "Mr & Mrs Eric"! ;) Oh yes ~ AND the hounds! ;)
Which reminds me ~ I have a Chew-WOW-WOW (aka Chihuahua) So, I have a "Chi" (for short) and am wondering if I were to get another one, would I have chi's? (Cheese?) (It doesn't work using a keyboard; you have to articulate!) ;)
too long?
I hope you don't grill meat or fish on that rusty grill yuck, come on Eric get with it, clean it every once in awhile, your supposed to set an example for all of us ?
If I am an example we are all in trouble! 😀
@@gardenfork
And ~ enjoying it all the way to the bank! ;)