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Oohh new grill!

I did not know you were treating yourself.
Took a quick look, looks nice and all the fun bits you need for offset grilling.

Look forward to seeing what you do with it.

My new kettle grill arrived today - I am doing the "burn in" atm. Roesler F60 Air. It's heavy, it's big and let my have a look into the future: there will be meat.

It sits at 300°C atm, I am burning charcoal. So far everything looks good.

Did I already recommended the butter4all website to you? Have a look at this:

https://www.butterforall.com/traditional-cooking-traditional-living/butter-top-sourdough-sandwich-bread/

You'll find more interesting stuff there.

As for my bread. I used different flour (812+1600 vs 550) and from a different mill. Its always a problem to adjust a receipt to that. I am working on it.

Sorry you can not repeat it, but I think you should still keep the level up!

The soft crust is mainly for my dad, his teeth can not handle the tough crust.
But he does like sourdough.

So I think if I prove and seal with clingfilm or plastic bag, then transfer to this and plastic bag again.
Lid on and bake, I hopefully have a soft crust that works for him.

Plus the advantage of a good sandwich / toast size loaf.

Hi there,
good luck with this project! You can bake amazing bread in these. I saw results in a bakers forum that looked really nice. These people didn't try to replicate the ultra soft bread / toast they sell in the supermarket, though. If that's your thing - go ahead! I can see the use for BBQ, too

I had no luck in making this bread again. There are too many parameters and you really have to hit the exact spot. So far I was aiming for a way more relaxed and forgiving baking method with 2-4 days of proofing time. Baking with sourdough AND making it a very relaxed experience is a hard mission. I didn't gave up yet.

Looking good Jor.
So was it lucky or have you been able to repeat them?

I have moved on to my next thing..
Making bread like the stuff you buy, so you have soft crust and fit it in the toaster.

With this in mind, I have ordered one of these...
https://www.amazon.co.uk/gp/product/B01M5F45M0/ref=ppx_yo_dt_b_asin_title_o00_s00?ie=UTF8&psc=1
I read this helps when baking, want to see how this is on its own, then try proving in a plastic bag.
In 3 to 4 weeks when it arrives, will try it out.

Baked this yesterday evening, I am very pleased with it. If I can do this not just by accident, I'll claim a level-up in breadmaking Time will tell, if that was just a lucky accident.

P.S. Good morning!

I will buy a bread tin with a lid, this seems to also help create a soft crust.
I am going to try and get one with a more square shape.
Bread baked in that should have a soft crust and more like a standard white loaf.

But going to wait a few weeks still.

135c is a common temperature to cook at, many people do.
The barrel smokers usually run that hot.

With tougher cuts like brisket point, it does need a long time to break down the meat and become tender.
So with these higher times, wrapping and resting becomes far more important.
In someways you dont save as much time as you think.
You also get less smoke penetration, as the wood is getting a better combustion and less smoke.

With my type of smoker, it is easy to program the different temperature. Can even time that through the app.
But charcoal or wood would be harder to do.
Have to let it almost burn out and then slowly add coals to keep that low temp.

I will try again with 165c with the same cuts I normally use.
See if the larger cuts of meat handle this higher temp.

2 tries at pan de cristal failed. 

As for the soft crust - here are a few hints and ideas.

- higher hydration for the dough (I know it's hard)
- lower fermentation/rise time
- keep dough moist / don't let it dry

Basically you don't want the dough to develop any "skin" at all. Buy yeast and try to make rolls. Use a lot of yeast, so dough will rise fast. Around 65% hydration is enough for that experiment. Keep the dough moist all the time. Use plastic bags to prevent air to get on the dough.

When baking, use steam a lot until the rolls won't rise anymore. Then open oven to release steam. 10s is NOT enough. Better go for 1 min or so. After baking let rolls cool until they are around 40°C, then put in plastic bag or cover etc. The remaining water in the crumb will soften the crust.

Good luck!