I have done a few more hearth bread bakes on my little Cobb Grill using several different setups, recipes, and methods and I have finally figured out how to get a fairly nice loaf of bread off of this great little grill.
Most of my baking has been done with the “5 Minutes a Day Artisan Bread Dough” which is simple and does make some terrific bread.
I like to use a charcoal chimney for all my high temp cooking or baking with the larger charcoal basket. This charcoal basket comes with the Cobb BBQ Kit. I have 22 hardwood briquets in the charcoal chimney and it is ready to be poured into the Cobb.
My setup for this bake is as follows.
Used the larger charcoal basket with 22 briquets. I also use lump for some bakes.
Dome extension went on next.
Standard cooking grid on top of the extension.
Roast rack on next.
8-1/2" hearth stone on top.
First loaf going on the grill.
I baked the bread to 206F internal and it came out great.
I know it's not very pretty but it sure came out nice other than that problem. The bread took about an hour and the temperature measured at the top of the dome was about 360-390F during the bake. Browned nicely and tasted great.
That is a perfect crust.
This is another and much nicer loaf cooling on the counter top.
Had a little piece of dough left so the wife made up some big breadsticks.
Makes a great snack.
Here is another loaf I found in my pictures but I don’t remember all the details on this loaf but other than the top, it looks pretty good.
This is my latest hearth bake on the Cobb Grill.
I used about 19-20 all hardwood briquets for this bake in the larger charcoal basket.
About ready to be put on the Cobb.
The bake took a little longer than I expected but did come out quite well. I took it off of the Cobb with an internal temperature of 200F degrees.
Got the bottom of the loaf about perfect.
Structure not too bad but the top of the loaf could use some improvement as it is not very pretty.
I'm giving this a try today. I know it's an old post, but thanks for leaving it up. This is exactly what I needed to understand about the baking set-up.
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