Tim M's BBQ cooking area

Visit again - we cook often

 

French Bread

French Bread

Cooking 25 min @ 425 dome

Pictured is the dough from the french bread at the BGE recipe section. The dough was very much like the dough for pizza and could easily substitute. Also it would be good for calzone.

 

I rolled it out and rolled it up like a jelly roll and rolled it more. This was hard on my arms after 5 min or so. Good upper body work-out.

 

 

Here I have it setting on corn meal in a small pan. Then it goes into the oven or warn place to rise. Oven temp was 100 deg. And it sat for 1.5 hr.

 

 

 

Here is the dough that has risen 1.5 hrs. It's in an aluminium pan on cornmeal. You can see the Plate Setter on the main cooking grid and the bread is on the BGE pizza stone which is on the Setter. This is the setup I use for pizza at 575 deg. Today will be 400 deg dome. Directly on the pizza stone would have been OK too.

 

Finished at last. It took 25 min to cook. There is not a hint of smoke - I added no woods and the Egg was clean (took it up to 600 deg for 20 min then down to 425). We will do this one again soon.

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