Bread Baked on a Gas Grill

Sourdough baked on gas grill

Did you know you can bake bread on your outdoor grill? We had quite the heat wave a couple of weeks ago, and I didn’t want to heat up the oven. I really wanted to bake bread, though, so I figured I’d give it a go on the grill. I used sourdough, but I don’t see why this wouldn’t work equally well with other bread doughs.

Looks like plenty of folks before me have done this, so I read up on it a bit. Plenty of admonitions to use a grill-safe baking stone (I don’t have one) or a covered, grill-safe cast iron pot (I don’t have one of those, either.) So I rigged it up with an upturned pie plate on a cookie sheet to give the bottom crust a bit more insulation and turned the middle burner down a bit. In spite of that, the bottom crust was pretty crusty, but I was still quite pleased with how the loaf came out. One more week of not having to buy bread!

Here’s how I did it:

1.) For the final rise, I greased a disposable (recyclable) aluminum pie plate. I formed the dough into a ball, set it in the plate, and set the whole shebang in a 2-gallon zip-top freezer bag. Then I used a straw to blow air in before sealing the top. That gave plenty of room to make sure the top of the risen dough wouldn’t stick to the plastic.

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2.) When the bread had risen enough, I preheated the grill on high. That’s when I set the cookie sheet and an upside-down aluminum pie plate on the grate (that one didn’t get dirty, so I can reuse it later.)

3.) Next, spraying water on the dough:

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scoring the loaf (not one of my better attempts at scoring, but it was adequate):

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and onto the grill. Middle burner gets turned down to low.

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4.) It took a lot less time to cook than it does in the oven. Usually, in a standard loaf pan in the oven, I bake it for 20 minutes. In the grill it only took 10, so do keep an eye on it more than you usually might. Since grills are a lot less standardized for temperature than ovens are, I expect everyone (and possibly every loaf) might need a different time.

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