Bake a delicious and easy Rustic White boule on your grill
to enjoy with your favorite olive oil dip.
The challenge with grilling is keeping the temperature consistent and using indirect heat. You may need to tweak some of our directions to fit your grill. Having fresh baked bread in the summer. however, without turning on your oven is worth some trial and error. Here are some grilling tips to help you be successful.
- Do not open the grill door or remove the grill cover while baking your bread because this will cause a loss of heat.
- Use a temperature probe to monitor when your bread is done baking such as the Taylor Digital Cooking Probe Thermometer. Insert the temperature probe in your dough, close the grill cover and do not open the grill cover until your bread temperature is 190-210°F.
- In general, decrease baking temperature by 25°F and increase baking time by 5-10 minutes.
- To get a nice brown crust, brush the surface of your dough with a mixture of 1 egg white whisked with 1 Tablespoon of cold water.
WHAT TYPE OF BAKING PAN TO USE?
Recommended baking pans are cast iron skillet or Dutch oven, cookie sheet (that fits your grill), and metal cake or pie pans.
- Prepare your baking pan by lining with parchment paper or greasing with pan release spray such as Pam.
WHAT TYPE OF GRILL DO YOU HAVE?
Wood pellet grills such as Traeger and RecTeq are great grills for baking Wild About Bread™ because of consistent heat. Bake at 400°F for 27-35 minutes or done.
Gas grills: If you have multiple burner controls, turn off the middle burner or one of the burners to create indirect heat. Set the heat to 400°F. Place the dough on the part of the grate without the lit burner and bake for 27-35 minutes or done.
Charcoal grills: Do not bake bread directly over charcoal. Your bread will burn on the bottom. To create indirect heat using charcoal, arrange your charcoal around the edges of your grill. Place your dough in the middle of the grill, close cover and bake for 27-35 minutes or done. Do not open the grill cover.
Rustic White Boule, Grilling
1, 1lb. Loaf, 10–14 Servings
1 1/3 Cup Water, Warm
1 Packet Yeast
1 Bag Wild About Bread™ Mix
Step 1. Mix and Shake
Add warm water (90 – 105⁰) to your PrepPal™.
Sprinkle contents of yeast packet onto the water in the PrepPal™ and stir gently with a fork or whisk to disrupt any lumps.
Add contents of one bread mix bag to your PrepPal™.
Secure the lid with all five snaps and shake vigorously for 30 seconds or until all of the flour is incorporated.
Open the PrepPal™ and scrape any dough from the lid as well as the sides and bottom. If any flour remains, gently press into the dough ball using a spatula.
Close the lid with two of the snaps to allow fermentation gases to escape.
Step 2. Proof
Find a warm spot and allow the dough to double in volume. This process is called proofing and the time will be dependent upon the temperature. The ideal temperature for proofing is about 75⁰. Note: See Baking Tips for proofing options.
Step 3. Bake
Prepare grill according to the above grill recommended instructions.
Once the dough has doubled in volume, remove the PrePal™ lid and using a spatula, gently transfer the dough to a cookie sheet, cast iron skillet, metal pie or cake pan, or Dutch oven lined with parchment paper or greased with pan release spray such as Pam.
Bake using the recommended grilling instructions above. Bread is fully baked when bottom of loaf reveals a rich golden brown color. Take caution, using oven mitts when checking to see if bottom crust is the correct color. Top should be a nice golden brown. Alternatively, insert a digital thermometer into the center of the loaf. Temperature should be 190 – 210⁰.
Cool on rack before slicing.