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Have to say, it looks a good colour.
I assume it tasted good too, looks like it should.

I have done chapati style breads, worked well at a party.
Saved buying some rubber flat breads from the shop.

Pitta etc only done in pizza oven, not tried in the grill.

Baking time! 30mins... 5mins less than usual. A colleague complained about the dark crust. Will see, how people like this version.

I more or less followed this article --> https://tartinebakery.com/stories/country-bread

Goin' all out

Have you tried flat breads cooked on the grill?

Are we talking about accidents or pizza? Or wait - pita would be good for a BBQ, too. To answer your question: I did the accidents and the pizza so far.

Pizza is getting better. I went with a tad higher hydration and proofed at room temperature the whole time. Whole grain flour helped to prevent sticking. Made 4 pizzas yesterday and had one with a problem. Dough was very thin in the middle and I applied too much sauce there. So it's all my fault.

The kettle is huge and needs a lot charcoal for pizza. Also the pizza stone drains quite some energy. Still changing setup and learning new stuff every time I cook or bake. But it's fun and there is food in the end - so I am happy.

Nice, shows that the grill holds temperature well.

Have you tried flat breads cooked on the grill?

Bread from the kettle. Made with rye- and wheat-sourdough. I used wheat, spelt and emmer, 70% hydration.

I am quite happy with the outcome.

It seems to be two things that effect the crust
First one we know is steam or water etc.
The second is how you prove. I normally just have a cloth over and a proving basket.
This gives a harder skin on the dough that we know gives a better crust.

So this was try 1.
1, using clingfilm on all the dough stages, noticeable that the skin seems softer.
2, The cover on the tin, both seems to stop drying out of the lid and keep its form.
3, No water in the oven.

Both the loaf and roll had a crust like normal sliced white, little bit of a bite but nothing much.
Dad seemed to cope much better with it too.

This it to be repeated to make sure it was not a one off.
But having this nice soft crust on both the roll and bread was good.
Having a slice that is uniform is good too for the toaster.

Looking good for the 1st try! As for the problem, that you can't see the dough with closed lid - same with the dutch oven method. Only chance: build some working recipes over time and stick to it. In Germany most people go for cast iron forms, btw. A FOTM thingie, I guess. I would go for a darker crust color as this gives more flavour. Crumb looks nice! Wouldn't a normal cake form give similar results? With initial steaming, I mean?

For some reason I get the darn "you can't upload jpeg, only jpg allowed" forum error, so I can't post photos from yesterday.  Silly iPad.

OK New loaf tin test done.

Made my usual batch of 1kg style dough with normal yeast etc.
Proved, then shaped, in to the tin then proved again.

As it was smaller, I had to reduce time, normally I cook about 35 minutes, reduced to 25 minutes.
OK Guess the first problem when it is in the oven.

Yep, how do you see what the colour is like. +1 bread point to those that got it
So lid off and looks good (they are poppy seeds on the top)

Came out of the tin very easily

Side view too

And finally a slice (slightly warm still)


Really happy with the results, the crust is very slight and easy to bite through.
Looks like a normal white loaf too, ready for the toaster.

I would really recommend one of these tins.

And for the left over dough

Again proved in plastic so a slight crust too, I like it that way on these.

Well my new loaf tin turned up today.
Seems a little smaller than I thought, but will try and give it a go at the weekend if I can.