It is getting hot here – 90° – and baking just heats up the house. I’m going to try something different this weekend and bake my bread on the barbecue.
I’m going to make some kind of heat diffuser (probably just aluminum foil), heat up the barbecue to around 500°, put the bread in and then turn the heat down and see if I can get it down to 425°. I might even try just using half the burner (I’m using a gas grill and can turn on the left or right burners).
I might also use my remote temperature probe to keep an eye on the internal temperature of the bread. 190° is a good benchmark to tell if your bread is done (although heavier grained bread may need 205° – 210°)
Follow-up post to come!