Bread Baking On the BBQ

[Chimo]

Have any of you lot managed to successfully bake bread on a hooded BBQ?

Reason I ask is our stove needs a part and it could be a week and I hate bought bread so I'm about to try and bake three loaves on our BBQ but on a test of heat earlier I'm having trouble getting the temp low enough even with only one burner on low.

Ideally I only want 180 C. Thoughts

Thanks

Chimo

[STUIE63]

maybe chock the hood up a little bit to let some of the heat out
Stuie

[Dodgy_Back]

Put the bread tin in a larger baking tray and put some water in the baking tray.
I'm sure I heard that some where.
We often cook cakes in our bbq and it works a treat.

Mick

[Chimo]

Hi Stuie and Mick and all

I've chocked the lid up and worked out how to fit the three tins in over the grill and will only turn on the furthest burner under the plate when I put the loaves in ; when they have risen: so Mick a Q to you,

What temp do you do your cakes at and what happens when the water boils off?

Cheers
Chimo

[Chimo]

Hi Guys

All done. Needed a bit more heat than I first thought but still chocked it up. May look at the water bath next time but need a bigger tray.

A little fine tuning for next time but they should be ok.

Thanks for your input.


Cheers
Chimo

[STUIE63]

Chimo all's well that ends well
Stuie

[Dodgy_Back]

Chimo
I'm not the cook that puts the cakes in, but all I know is that the wifey watches the bbq thermometer and goes by the temp on the cake mix packs, I'd say the 180, 220 mark.
As for the water , haven't tried it yet but have heard it some where.
Cheers
MICK

[STUIE63]

I worked in a canteen for a while and we had to have a dish of water in the pie warmer I was told that was to keep the humidity up and stop the pies drying out
Stuie

[Chimo]

YUM

Chimo

[trueblue]

whats the actual recipe for your bread mix?

I'd like to try that

cheers

Mick

[Chimo]

Where are you Mick?

C

[trueblue]

northside Brisbane

[Chimo]

Hi Trueblue

The recipe uses whole wheat flour that we grind from the grain, white flour and gluten flour plus butter, oil, salt, sugar, yeast and water. After the ingredients go together is left to sit for a few minutes before further machine working. We have a dough hook on a Bosch mixer or you can work the dough by hand but it needs about 7 mins of machine mixing or equivalent hand working.

The mix is then placed in a large bowl (covered) to rise before its divided (weighed) into 3 lots and kneaded then flattened and finally rolled into a loaf before it goes into a black painted bread tins to rise before baking at 180C for about 33mins If you buy silver tins use black exhaust manifold spray paint to get the tins to work as they should. Oil the insides of the tins too or the loaf will stick.

Weight not volume measures for all ingredients except salt yeast sugar oil and butter

So place about 2tbsp yeast 2 tbsp salt and 2 tbsp sugar with 3 or 4 tbsp of oil (rice bran or olive) and a 3 or 4 tbsp of butter into 2lb 4ozs of warm water (baby bottle temp) and mix together then cover to let the yeast start to work for 20 to 30 mins approx.

While thats happening 2lb of wheat is ground into flour and then it and 10 ozs of white flour and 6 ozs of gluten is mixed into the machine mixer with the water yeast etc and when the mix squeaks in the bowl after about 7 mins it is turned into the china bowl as descibed above. You can still buy the flour mills and ours is going strong after 30 something years.

You can probably? buy straight whole meal flour to replace the wheat we grind.

Hope that answers your question. We have been baking it for 30 something years now and it took a long while to get the recipe to the stage its at now. Our first attempts could be used to hammer nails but were not too good to eat.

The oil and butter is why this bread can sit around for a week or more and wont get mouldy or go hard.

The flattening, folding and rolling to shape the loaf is how you get the finished, baked shape to allow you to win country show, bread baking comps, which is interesting when you're the bloke and they are the CWA types!

have fun

Cheers
Chimo

PS If any of you cockies out there in AF land grow wheat I sure could be interested in buying a bag or two of this seasons harvest for our home use!!

[TheRealAndy]

I have baked bread in my trangia before. For those who dont know a trangia its a aluminum hiking stove that has 2 saucepans and a frying pan that pack up into a neat little package. Comes with a metho burner, but I have fitted a gas burner to mine.

I get the biggest pan and put 3 small stones in the bottom, then put the dough in small pan then sit it ontop of the stones, then use the frying pan as a lid. The bread is probably not as good as chimo's but it not to bad. It took me a while to perfect it, but its great when you have been hiking for 5 days! Will take a photo next time I make some.