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No-Knead Bread on the Stone

post #1 of 5
Thread Starter 

So Yesterday  before I headed to work, I mixed up the fairly standard and well known No-Knead Bread.

 

I used about 25% Whole Wheat/75% Bread Flour and a hand full of Oats (Quaker) and let it go.

 

I was going to Dutch Oven it on the Grill, but decided to get brave (stupid?) and try it on the stone...

 

Shaping it was a challenge, but I think it did pretty well

 

 

On The Stone @ 450-475

 

 

15 Minutes Into it

 

 

35 Minutes Later

 

 

Time For Lunch!

 

You have to dig that funky shape.. its "Artisan" ;)

post #2 of 5

That looks great, some homemade salty butter and maybe a bit of strawberry or grape jam, and you would be set for the evening.
That is a heck of a stone you have there, what is it or was it before it became your grill accessory?

post #3 of 5
Looks great. Make it all the time in the DO! I like to substitute a 1/4 cup of the liquid with Fire Water, ads a bit of a kick!!!
post #4 of 5

I would really like a slice of that!

 

Disco

post #5 of 5
Thread Starter 

Thanks Gents!

 

The wife mixed up some Pesto... heavy on the Garlic :32:.... and we did up some Garlic Bread for the Pasta I threw together

 

Quote:

Originally Posted by shtrdave View Post
 

That is a heck of a stone you have there, what is it or was it before it became your grill accessory?

 

Oh!, You noticed my grill Pizza "Slab"?

 

That is a 15.5" Kiln Shelf

 

 

I think it cost me around $25 at a Ceramics Supply Shop about 6 years ago...

 

I got it after I cracked a couple of the "Pizza Stone" that you see in stores

 

The Rectangles are Kiln Posts, 4x2x2

 

I also modified my grill by closing off 95% of gap in the back between the Fire Box and the Lid with some stainless steel sheet. It helps keep the temps consistent with the wind


Edited by Bow-Chan - 11/21/13 at 5:37pm
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