No-Knead Bread on the Stone

[bow-chan]

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

01Shaped.jpg

• bow-chan
• Nov 21, 2013

On The Stone @ 450-475

02OnTheStone.jpg

• bow-chan
• Nov 21, 2013

15 Minutes Into it

0315MinsIn.jpg

• bow-chan
• Nov 21, 2013

35 Minutes Later

0435MinDone.jpg

• bow-chan
• Nov 21, 2013

Time For Lunch!

05TimeToEat.jpg

• bow-chan
• Nov 21, 2013
• 1

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

 

[shtrdave]

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?

 

[dirtsailor2003]

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!!!

 

[disco]

I would really like a slice of that!

Disco

 

[bow-chan]

 
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

IMG_8940.JPG

• bow-chan
• Nov 21, 2013

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