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Cast Iron No Knead Artisan Bread On BBQ

Artisan Bread on The BBQ



Cast Iron No Knead Artisan Bread on The BBQ.
Cast Iron No Knead Artisan Bread on The BBQ.
You can do this..... it's easy! This is so simple and tastes just fantastic. No kneading and very little to clean up. You must try it!


By the way, I did not get serious about baking bread until I bought Jim Lahey's book called "My Bread". It is a great book on making no-knead bread, a must in your kitchen library.

I make up Ziploc bags with the dry ingredients at home before we head out camping. I then just add the water when the time comes.

I don't think there is anything better than fresh bread when you are out camping or boating. OK. let's get on with the recipe.

Ingredients:


  • 400 grams or 14.1 oz of white flour
  • 1.5 tsp of Kosher Salt
  • 1/2 tsp of traditional active dry yeast
  • 310 grams or 10.9 oz of semi-cool water
  • Organic Canola Oil or Olive Oil
  • Fresh or dry Rosemary (optional)
  • Coarse Sea Salt (optional)

Mix up the dry ingredients with the water
Mix up the dry ingredients with the water

Dough ready for the BBQ to make its magic.
Dough ready for the BBQ to make its magic.
In a bowl, mix the dry ingredients and add the cool water. Mix with a wooden spoon till there is no more flour visible. 


You may want to use a spatula to scrape down the sides of the bowl. It will be really sticky. Cover with plastic wrap and let the dough sit and ferment for 12-18 hours.


After the fermentation process, prepare a cast iron pan, rub some canola oil inside it. 




On a large piece of tinfoil, wax paper, or parchment paper; dust with some flour, using a spatula scrape out the really sticky, stringy dough in one piece on to the floured surface.

Using the spatula, flip up the outside from four sides, then turn it over. Add more flour if needed. Try to make a ball tucking the sides under, then set it into the cast iron pan. Brush some organic canola oil or olive oil on top. Cover with a loose piece of parchment or wax paper. Let it rise for 90 minutes. 

After the 90 minutes, fire up the BBQ to medium - high or 400F or 200 C. Please watch the temperature closely. If you have more than one burner on your BBQ, they use indirect cooking or should I say baking.


While the BBQ is warming, brush on some olive oil on the dough. Sprinkle with the rosemary and sea salt. Bake for 30 minutes, lid closed and without lifting the lid. If not cooked at the 30-minute mark or it is not yet browned, add another 10 minutes. 

Let rest at least 30-60 minutes before cutting or you will lose a lot of moister.

Enjoy,

Anders









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