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Cake day: June 4th, 2023
  • makingStuffForFun@lemmy.mlOPtoBready@lemmy.world•Has anyone successfully baked a good sourdough in a Weber Baby Q gas barbecue?English
    13·
    20 days ago

    This is what a LLM says. Not terrible:

    Baking sourdough bread in a Weber Baby Q (or similar gas BBQ) without a Dutch oven is absolutely doable—you just need to adapt your setup to mimic the radiant and convective heat of an oven and protect the base of the loaf from intense direct heat.

    Here’s a step-by-step guide to baking sourdough in a Baby Q without burning the bottom and getting an even, crusty bake:

    🔧 Equipment You’ll Need:

    • Weber Baby Q with lid and working thermometer

    • Pizza stone, pizza steel, or unglazed quarry tile (highly recommended)

    • Trivet, cake rack, or BBQ roasting rack (to elevate the stone slightly)

    • Baking tray or foil pan for steam

    • Sourdough loaf (proofed in a banneton or bowl)

    • Baking paper / parchment paper

    • Optional: Spray bottle with water

    🔥 Setup & Bake Strategy:

    1. Preheat the Baby Q

    • Place the pizza stone on a trivet or rack directly on the grill plate. This creates a thermal buffer between the direct flame and the bread.

    • Close the lid and preheat on high for 30–40 minutes, aiming for an internal temp of around 230–250°C (450–480°F).

    • The goal is to get the stone thoroughly heated and distribute heat evenly.

    🔥 Why the trivet? It prevents the pizza stone from sitting directly on the grill plate, which helps avoid burning the bottom of the loaf.

    2. Add a Steam Source (Optional but Ideal)

    • Place a metal tray or foil pan under the trivet or on the side of the grill, and preheat it with the BBQ.

    • Right before baking, pour in a cup of boiling water or toss in a few ice cubes.

    • Close the lid quickly to trap the steam. This gives your bread better oven spring and crust.

    3. Load the Bread

    • Place your shaped and proofed sourdough loaf on a piece of baking paper.

    • Carefully lift the loaf and place it (on the paper) directly on the hot pizza stone.

    • Score the top with a razor/lame.

    • Close the lid immediately.

    4. Bake Time & Temp Control

    • First 15–20 minutes: Keep the heat high to support oven spring. Don’t open the lid. This simulates the “lid-on” phase of a Dutch oven.

    • After 20 minutes, vent the BBQ briefly to release steam, then reduce the burner to medium or medium-low to prevent burning the bottom.

    • Bake for another 15–25 minutes, depending on loaf size, until crust is golden-brown and internal temp is 95–98°C (203–208°F).

    5. Cooling

    • Let the bread cool on a wire rack for at least 1 hour before slicing. This lets the crumb set properly.

    🧠 Tips to Avoid Burnt Bottom:

    • Always use a pizza stone or thick steel plate—not a baking tray alone.

    • Elevate the stone on a trivet or rack to reduce direct radiant heat.

    • Avoid putting the bread directly over the hottest part of the flame.

    • You can double-stack stones or add an air gap (using a second rack) to further insulate.

    • Rotate the loaf 180° halfway through the bake for more even browning if your BBQ has hot spots.

    📦 Alternative: Faux Dutch Oven Setup

    If you don’t have a Dutch oven, you can simulate it by:

    • Inverting a metal mixing bowl or foil roasting pan over the loaf for the first 20 minutes.

    • Then removing it to finish the bake uncovered.

    Just make sure it’s heat-safe and doesn’t touch the lid when closed.