DSC00353.resized.jpgDSC00354.resized.jpgDSC00355.resized.jpgMade a loaf from home made dough last year and it was alright but a lot of work. Now I am making bread using Miejer brand frozen dough and baking it in my outdoor gas grill. I heat the grill to 330 degrees or so and put the risen loaf in. The temp flucuates by 20 or 39 degrees and after a half hour I have it smoothed out at around 350 degrees. I baked for an hour. Top is golden brown and pretty firm. But my proble is the bottom. It should thump when you thump it but instead it is less than thumpable. Its a weak thump and I am afraid if I thump it harder I may break the surface. I cooled it sitting right side up (should it be upside down?). When it sit a while the bottom is caved in just a bit and after it sits a few hours it settles down on itself a bit. It taste great and it extremely light and fluffy...I think to much. How can I firm it up? Are my temps and times about right? Matby its just the brand and quality of dough I bought.
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