{"id":1889,"date":"2010-05-25T14:03:07","date_gmt":"2010-05-25T21:03:07","guid":{"rendered":"https:\/\/artisanbreadinfive.com\/?p=1889"},"modified":"2010-06-01T05:58:15","modified_gmt":"2010-06-01T12:58:15","slug":"cast-iron-pot-baked-peasant-loaf-outside-on-the-grill-new-video","status":"publish","type":"post","link":"https:\/\/artisanbreadinfive.com\/2010\/05\/25\/cast-iron-pot-baked-peasant-loaf-outside-on-the-grill-new-video\/","title":{"rendered":"Cast iron pot-baked peasant loaf:  outside, on the grill!  NEW VIDEO"},"content":{"rendered":"<p><object classid=\"clsid:d27cdb6e-ae6d-11cf-96b8-444553540000\" width=\"430\" height=\"260\" codebase=\"https:\/\/download.macromedia.com\/pub\/shockwave\/cabs\/flash\/swflash.cab#version=6,0,40,0\"><param name=\"allowFullScreen\" value=\"true\" \/><param name=\"allowscriptaccess\" value=\"always\" \/><param name=\"src\" value=\"https:\/\/www.youtube.com\/v\/-rK7fZL-dps&amp;hl=en_US&amp;fs=1&amp;\" \/><param name=\"allowfullscreen\" value=\"true\" \/><\/object><\/p>\n<p>It&#8217;s basically summer, even here in Minnesota, and I&#8217;m baking loaves outside on the grill already.\u00a0 Last summer, we did a lot of <a href=\"https:\/\/artisanbreadinfive.com\/?p=768\" target=\"_blank\"><strong>grilled flatbreads <\/strong><\/a>(and there&#8217;ll be more to come), but a few days ago I baked a peasant loaf in a closed cast iron pot, right on <a style=\"border: none;\" href=\"https:\/\/www.amazon.com\/gp\/product\/B001H1GWSA?ie=UTF8&amp;tag=arbrinfimiada-20&amp;linkCode=as2&amp;camp=1789&amp;creative=9325&amp;creativeASIN=B001H1GWSA&quot;&gt;Weber 4411001 Spirit E-210 Propane Grill, Black&lt;\/a&gt;&lt;img src=\" target=\"_blank\"><strong>the gas grill<\/strong><\/a>.\u00a0 We&#8217;ve had lots to say about <a href=\"https:\/\/artisanbreadinfive.com\/?p=552 \" target=\"_blank\"><strong>baking in a closed vessel,<\/strong><\/a> which works great indoors.\u00a0 Well, it works great outdoors too.\u00a0 Use any lean dough you like; try our <a href=\"https:\/\/artisanbreadinfive.com\/?p=1616 \" target=\"_blank\"><strong>regular white recipe<\/strong><\/a>, from <a style=\"border: none;\" href=\"https:\/\/www.amazon.com\/gp\/product\/0312362919?ie=UTF8&amp;tag=arbrinfimiada-20&amp;linkCode=as2&amp;camp=1789&amp;creative=9325&amp;creativeASIN=0312362919&quot;&gt;Artisan Bread in Five Minutes a Day: The Discovery That Revolutionizes Home Baking&lt;\/a&gt;&lt;img src=\" target=\"_blank\"><strong>Artisan Bread in Five Minutes a Day<\/strong><\/a>, or the <a href=\"https:\/\/artisanbreadinfive.com\/?p=1087\" target=\"_blank\"><strong>whole-grain version<\/strong><\/a>, from <a style=\"border: none;\" href=\"https:\/\/www.amazon.com\/gp\/product\/0312545525?ie=UTF8&amp;tag=arbrinfimiada-20&amp;linkCode=as2&amp;camp=1789&amp;creative=9325&amp;creativeASIN=0312545525&quot;&gt;Healthy Artisan Bread in Five Minutes a Day: The Revolution Continues with Whole Grains, Fruits, and Vegetables&lt;\/a&gt;&lt;img src=\" target=\"_blank\"><strong>Healthy Bread in Five Minutes a Day<\/strong><\/a>.\u00a0 After you view the video, come see the finished product (picture at the end of this post).<\/p>\n<p>In the video above, I&#8217;m not entirely clear on baking times.\u00a0 You bake with the lid on the pot for the first two-thirds of baking, then remove it so the top crust can complete its browning for the last third of baking.\u00a0 If the loaf takes 30 minutes, then the first 20 are covered.\u00a0 Play with your grill to get the temperature stabilized around the level called for in our recipe (you need a grill with a thermometer), <strong>but be aware that you may need a lower temp than what&#8217;s called for&#8211; in some gas grills the bottom will scorch at full temp.<\/strong><\/p>\n<p>If you don&#8217;t have a cast-iron pot, you can use any oven-proof lidded vessel, including a <a href=\"https:\/\/tinyurl.com\/dhlms5 \" target=\"_blank\"><strong>cloche<\/strong><\/a>, but simple inexpensive things work as well.\u00a0 For cast-iron, you can use an enameled pot as in this post, or simple un-enameled black cast-iron.<\/p>\n<p>If you do go for the Le Creuset enameled cast-iron pans <strong>(<\/strong><a style=\"border: none;\" href=\"https:\/\/www.amazon.com\/gp\/product\/B00005QFPY?ie=UTF8&amp;tag=arbrinfimiada-20&amp;linkCode=as2&amp;camp=1789&amp;creative=9325&amp;creativeASIN=B00005QFPY&quot;&gt;Le Creuset Enameled Cast-Iron 2-Quart Round French Oven, Red&lt;\/a&gt;&lt;img src=\" target=\"_blank\"><strong>here&#8217;s a two-quart version on Amazon)<\/strong><\/a>, they&#8217;re terrific, but you might need to replace the standard composite lid-knob with <a style=\"border: none;\" href=\"https:\/\/www.amazon.com\/gp\/product\/B0014JRN0Q?ie=UTF8&amp;tag=arbrinfimiada-20&amp;linkCode=as2&amp;camp=1789&amp;creative=9325&amp;creativeASIN=B0014JRN0Q&quot;&gt;Le Creuset L9403-45 Stainless-Steel Replacement Knob, 2 Inch&lt;\/a&gt;&lt;img src=\" target=\"_blank\"><strong>this metal one<\/strong><\/a> for high-heat baking, on the grill or otherwise.\u00a0 The composite degrades at temperatures above 375F or so, though some seem to say otherwise in the product literature.\u00a0 Check with the company if you&#8217;re in doubt.<\/p>\n<p>If you use the 1-quart pan, that&#8217;s about exactly right for a 1-pound loaf, and will contain sideways spread.\u00a0 But&#8230; larger pans also work beautifully&#8211; the pan will be larger than the loaf and won&#8217;t contain sideways spread.\u00a0 You&#8217;ll see what I mean&#8230;<\/p>\n<p><strong>But here&#8217;s what the final result looks like <\/strong>(yes I&#8217;ve switched pots on you here, this is from a different baking session&#8211;the slashing on this loaf was parallel cuts rather than the cross I did in the video):<\/p>\n<p><a href=\"https:\/\/artisanbreadinfive.com\/wp-content\/uploads\/2010\/05\/dutchoven05a.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-1902\" title=\"dutchoven05a\" src=\"https:\/\/artisanbreadinfive.com\/wp-content\/uploads\/2010\/05\/dutchoven05a.jpg\" alt=\"\" width=\"430\" height=\"576\" srcset=\"https:\/\/artisanbreadinfive.com\/wp-content\/uploads\/2010\/05\/dutchoven05a.jpg 430w, https:\/\/artisanbreadinfive.com\/wp-content\/uploads\/2010\/05\/dutchoven05a-223x300.jpg 223w\" sizes=\"(max-width: 430px) 100vw, 430px\" \/><\/a><\/p>\n<p><strong>Stay in touch with us on:<\/strong><\/p>\n<p><strong>&#8230; our YouTube Channel: <\/strong> <a href=\"https:\/\/www.youtube.com\/user\/BreadIn5\" target=\"_blank\"><strong>www.YouTube.com\/user\/BreadIn5<\/strong><\/a><\/p>\n<p><strong>Twitter: <\/strong> <a href=\"https:\/\/www.twitter.com\/artisanbreadin5\" target=\"_blank\"><strong>www.Twitter.com\/ArtisanBreadIn5<\/strong><\/a><\/p>\n<p><strong>&#8230; or on Facebook <a href=\"https:\/\/www.facebook.com\/pages\/Artisan-Bread-in-Five-Minutes-a-Day-Healthy-Bread-in-Five-Minutes-a-Day\/203618773151?ref=ts\" target=\"_blank\">(click here)<\/a><\/strong><\/p>\n","protected":false},"excerpt":{"rendered":"<p>It&#8217;s basically summer, even here in Minnesota, and I&#8217;m baking loaves outside on the grill already.\u00a0 Last summer, we did a lot of grilled flatbreads (and there&#8217;ll be more to come), but a few days ago I baked a peasant loaf in a closed cast iron pot, right on the gas grill.\u00a0 We&#8217;ve had lots [&hellip;]<\/p>\n","protected":false},"author":3,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"_jetpack_memberships_contains_paid_content":false,"footnotes":""},"categories":[152],"tags":[176,179,178,177],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v22.5 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Cast iron pot-baked peasant loaf: outside, on the grill! 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