I am looking for some suggestions for bread making on the BBQ on the off-chance that the weather could be good enough to get the BBQ out this weekend.
Mrs LJ is the household baker, I'm generally not allowed any where near the oven. She makes most of our bread and from time to time does a batch of basic white dough which then gets divided up into "individual" portions and frozen, These then get resurrected from time to time for such things as "nan" bread to be cooked in the frying pan (yeah, I know, but it is still infinitely better than the crap Sainsbury's frozen ones), pizza bases and garlic bread. I've recently been trying to do some on the BBQ with fairly underwhelming results. I have been flattening the dough out to a sort of small pizza base size, letting it prove for a bit and then cooking on the grill - it is a Webber charcoal BBQ so does do a sort of oven effect. The first batch was more akin to a Jakob's Cream Cracker, not burnt but a bit (lot) over cooked. Second was starting to get a bit black on the outside but only just cooked in the middle but much better. For my next attempt I am wondering about keeping the coals over to one side of the cooking area and using indirect heat to cook the bread but I would appreciate some help and ideas please.