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Thread: French Bread

  1. #11
    Join Date
    Sep 2008
    Location
    San Jose, California, United States
    Posts
    5,356

    Default

    Jason, that came out nice.You are going to be a regular bread artisan!

    I prefer sour French bread and I like the crust crispy.Just so you know when you make some for us at the gathering!
    If you leave it open the crust will get harder or you can put it in plastic to keep it soft.
    Paul

    CBBQA
    18.5 Weber Smokey Joe Platinum
    22.5 Weber One Touch
    Ugly Drum

  2. #12
    Join Date
    Feb 2008
    Location
    w.KS
    Posts
    3,158

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    Quote Originally Posted by cabinetmaker View Post
    OK, you got me. I have no pics so it must never have happened, but it sure tasted like it. I put way too much smoke on the first one. Next one was baked on the drum with ozark lump only. It was just right.
    What kind of bread did you make? How hot was the drum? Is hot'n fast better or med heat?

    Thanks.....turd.

    Mistakes - It could be that the purpose of your life is only to serve as a warning to others.

  3. #13
    Join Date
    Feb 2008
    Location
    w.KS
    Posts
    3,158

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    Quote Originally Posted by californiasmokin View Post
    Jason, that came out nice.You are going to be a regular bread artisan!

    I prefer sour French bread and I like the crust crispy.Just so you know when you make some for us at the gathering!
    If you leave it open the crust will get harder or you can put it in plastic to keep it soft.

    Thanks, Paul!........er I mean Mr. Moderator sir. I sure hope I can make it to a gathering. I hate for you guys to go much longer w/out the best bbq that ever hit your lips.................. I tried to hold the laughter in.

    Thanks for the tip on the plastic/no plastic.

    Oh and .......

    Mistakes - It could be that the purpose of your life is only to serve as a warning to others.

  4. #14
    Join Date
    Jul 2009
    Location
    Texas Hill country
    Posts
    3,030

    Default

    IF you want the french bread to come out with a nice crispy crust place a pan of boiling water in the smoker next to the loaf the steam makes it crunchy.
    Be kind to me, it's not my fault I'm a "PORK-A-HOLIC"!!
    *
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    MY Blog:Http://acountryboyeats.blogspot.com
    Chargriller Smokin' Pro/SFB
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  5. #15
    Join Date
    Jan 2008
    Location
    South of Peculiar, MO
    Posts
    6,737

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    Quote Originally Posted by BigAL View Post
    I don't know all the terms and bs when it comes to bake'n bread. I put the stuff in the machine, when it beeped I made the loaf, put in an alum foil pan covered w/a damp paper towel for about an hr then the pan and bread in the smoker till "done". Really wasn't too dang hard, next is pretzels.
    I can't wait. This oughta be good.
    "If you can't smell smoke it ain't a barbeque joint" peculiarmike

    TQJ Plankowner

    "Life's tough.....It's even tougher if you're stupid."
    - John Wayne

  6. #16
    Join Date
    Aug 2009
    Location
    San Diego CA
    Posts
    5,003

    Default

    Great looking bread. I too hate to measure , I would rather just wing it and you can't do that with baking so I don't very often.
    Weber 26.75 OTG,Weber 22.5 Blue Performer, Weber 22.5 OTG with Weber Rotisserie, UDS, 18.5 " WSM,Weber Jumbo Joe

    John

  7. #17
    Join Date
    Feb 2008
    Location
    w.KS
    Posts
    3,158

    Default

    Quote Originally Posted by peculiarmike View Post
    I can't wait. This oughta be good.



    Mistakes - It could be that the purpose of your life is only to serve as a warning to others.

  8. #18
    SmokyOkie Guest

    Default

    Quote Originally Posted by BigAL View Post



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