Sunday, May 30, 2010
Because these didn't have the potato flakes that I used for the previous batch, they weren't as fluffy. But that's fine. Sometimes you want a more substantial bun.
It may seem odd to bake bread in a gas grill, but really it's just an outdoor oven that opens up a different way. It's nice to be able to bake outside if it's too hot to fire up the oven indoors, and it's nice to use the grill when the oven's full of other things.
Into a measuring cup went:
1/4 cup lukewarm water
2 1/4 teaspoons instant yeast
1 tablespoon sugar.
I mixed that up and waited for it to get foamy.
2 1/2 cups bread flour (not weighed, but assume 4 1/2 ounces per cup)
1 teaspoon kosher salt
1 tablespoon olive oil
When the yeast mixture was foamy, I topped it off with cool water to reach 1 cup and made sure it was mixed well. I turned on the food processor and added the yeast mixture through the feed tube as fast as the flour would take it in, and then continued processing until it was a smooth, silky, stretchy ball of dough. I stopped the food processor a couple times to check progress and make sure the dough wasn't overheating.
Meanwhile, I cleaned off the gas grill, lit the burners, and put a baking stone in the center portion. For my grill, I know that for a good bread baking environment I should have the left and right burners between medium and low, and the center burner should be off. But, oops, I forgot to turn the center burner off after I got everything checked out and fired up. Oh well.
Meanwhile, I sprinkled cornmeal on the bottom of a baking sheet.
When I brought the buns out to the grill, it was a little (okay a lot) hotter than I wanted. But opening a grill lets out a lot of heat, so it wasn't that much of a disaster. I turned off the center burner and turned the outer ones down to medium-low and put the baking sheet on top of the stone.
BOTD: Burger Buns: Baked on the gas grill