Yes, bread on a Weber, in hopes of creating a wood-fired oven feel. I made a basic bread dough, using an overnight biga to get a good start on the dough. I added flour and salt this morning and proceeded to make a fairly relaxed and soft dough. It went through one punch down and two rises, then formed into sandwich rolls.
I am including this shot, cause I think it is cool
The loaves after bench proofing and ready for the kettle.
And here they are on the kettle, I really need a smaller stone, as my baking stone did not fit into the kettle. I think the bread would have been better with the stone.
And done, here they are, all cooked and cooling, ready for the sandwich.
These came out with a fine crumb, a resilient texture and a crisp crust, they made an excellent sandwich roll. I think they would make an excellent bruschetta or even garlic bread. But that is for another day.