Hi,sorry for no posts for awhile,but it's been hot and the camp ovens have been packed away,but this cooler weather has me keen again
Iv had 3 attempts at using the laucke bread mix,iv been cheating I use the old bread maker to mix the dough,and iv sinned aswell,iv been trying to cook the bread on the webber,each time it's been abit if a flop with the too sinking,the flavour is still there,but iv run out of patience now,why would this be happening,I have to webber at 200-210,
The dough seems very wet coming out of the mixer,it rises very good though,I'm thinking this could be the problem,it's wet and sticky,I mix the dough as per instructions
I haven't given up on my outside cooking,actually iv been at it all summer,I brought a spit and added a gas bar so I can cook in the summer months,I really like the spit feeds and so dose my kids and friends we have had some great cook up out here on the farm,I use it 1-2 times aweek,cant wait for winter to get the fire lit going gain,there nothing like sitting around a fire in your back yard and friends and family there and cooking up a feed,but I'd really like to master the bread making,when the fire pit is going I'll be using the camp ovens instead of the webber,thinking there mite not be Anough heat up the top of the webber,coukd this be right

G'day Lewis,

I've also never had any real success at bread making in the Weber Q and I have no idea why not. I'm sure somebody on here will have the answer.

I've only just started to bake bread in a CO and the 2 loaves that I recently baked turned out okay. They were made from Laucke mixes and I notice in the instructions that the quantity of water they recommend for a bread maker is 430 ml and 390 ml for a hand mix. With both loaves I have made, I did not use the recommended quantity, the first being just a tad more than 320 ml, which turned out slightly dry and the second loaf I used exactly 350 ml which turned out just right.

Jeff  8-)

We don't eat a lot of bread here and when we do at home it is generally the lower carb grain bread made by Helga.

When out and about in the van if we decide on bread I will use Laucke Barossa Sourdough Rye Mix. I usually only use half of one of the internal bags at a time for a small loaf and follow the instructions and halve the water.  Generally comes out quite nice.

Always, always though it never has the structure, texture or moisture of a shop bought loaf of bread.

This is a photo of a whole packet that I cooked as a high top in the Weber Q.

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You had a shave Derek?

shackles wrote on Mar 25^th, 2017 at 8:00am:

You had a shave Derek?

That was pre beard about two years ago.  The camp was Lake Batyo Catyo in Victoria. Typically though for me the lake had no water in it.  Been to three lakes in Victoria and when I got there, no water.  ;D

Derek was that loaf cooked in the Baby Q?

Yep

I was very happy with my recent loaf of bread in the jumbuck.

It did collapse after the second rising, due to leaving it for 2-3 hrs and then poking it  :D

I'll try another soon, as I still haven't baked a decent looking loaf.

I was thinking that rolls would be a better fit, especially in a babyq.

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Thanks for all the tips,iv been placing the bread tin on a pizza stone in the family Q webber,i think I have the heat pretty spot on actually the bread comes out a nice colour where the bread is in the tin it's only the top of the bread that's the problem I mite try the baby webber and see if that makes a difference
Iv also been thinking about reducing the water I did reduce water yesterday actually only by 20ml and that didn't make any difference so I'll go back to 350ml and use the baby webber to see if I can get a victory,I did leave the dough along time yesterday and cooked it at 9pm last night,so that couldv been the problem aswell
I'd be happy if it just came out looking good,because I'll probley only use the bread for galic bread when I have people out for tea
Great photos as usuall thanks for posting them up appreciating all the help

I always use the Weber Convection Tray and the Weber Trivet to put my bread tin on.  I would think that the heat needs to circulate around the bread tin and the pizza stone could prevent that.

Derek wrote on Mar 25^th, 2017 at 5:52pm:

I always use the Weber Convection Tray and the Weber Trivet to put my bread tin on.  I would think that the heat needs to circulate around the bread tin and the pizza stone could prevent that.

Sorry for the late reply been working and no time to cook outside
Well I think iv had a victory,thanks for the tips everybody
I reduced the water to 350,I used a smaller baking tin,I used the baby Q,but I couldn't get Anough heat I had to cut a bigger family Q tray down to fit in the smaller webber and I didn't leave Anough room for the heat to circulate,I could only get 150c so I took that away and used foil,I couldv cooked the bread longer,I forgot to time the cook when I put it on,and the heat fluctuated a fair bit,but it rose nice in the smaller webber just didn't have that crispy crust that I was hoping for,but still very nice
Thanks again for the help I think im on the right track now

Here's a photo I hope,can you give me your thoughts on this bread,looks abit different to a good loaf,
Do you think there was anough heat ?
Didnt cook long Anough ?
Looks abit dry ?
It still very fresh to eat 24hrs after it was baked
Thanks

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More heat or longer on the heat certainly would have browned it.  Nice looking loaf though.