We do most of our baking on ours during summer months. No smoky flavor at the temps we use.
Bull Question to those who use Bull as oven....
- Thread starter Dwight Smokem
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grimm26
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Making biscuits on grill mats or tray is a great use of extra space while you're cooking other stuff. They come out great. Just have to adjust timing depending on temp.
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FastEddie
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DenStinett
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Momma uses the Bull to bake her Homemade (Gluten free) Sourdough Bread
I feel it tastes better off the Smoker, than when She uses the Oven:
I feel it tastes better off the Smoker, than when She uses the Oven:
Dwight Smokem
Well-known member
Wow, execution on that one. Color is amazing.
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Thank you! That recipe is fantastic.
I don’t see myself making individual chocolate chip cookies again anytime soon!
Dwight Smokem
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Dean, I need that recipe. My sister has celiac and this would be quite a treat for her.
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I hate to keep beating the same drum, but I look for things to bake on the 590 instead of in the house. If we can keep any amount of heat outside, then we are winning against the Louisiana summer! Also, it holds temperature better than our internal oven. Pizza, cornbread, baked pasta, cinnamon-sugar-tortillas, rolls, biscuits, etc. Next will be that cookie from up above, thank you for that!!
Dwight Smokem
Well-known member
My buddy swears by Papa Murphy's pizza. Specifically the Mediterranean, I assume bc it doesn't have red sauce so probably crisps up better.
DenStinett
Well-known member
Sorry this took so long ....
HOMEMADE (low carb / gluten “free”) SOURDOUGH BREAD
(For those how are gluten intolerant, be sure to test the bread for gluten.
For best “gluten free” results, add all the added rest times)
The Sourdough start is a fermented base filled with tiny probiotics. These tiny probiotics eat the carbs and burp out carbon dioxide thus making your bread rise. Purchase the start from a store that sells (and uses) ancient grain, non GMO flour in their start
Store starter in the fridge or on the countertop. If stored in the frig, feed it every 1 to 2 weeks. On the countertop, feed it every 4 or 5 days. Refrigeration recommended with feeding once a week.
Store the starter in a glass jar or high quality plastic container. Do not screw the lid tightly on the jar after feeding your starter or the expanding starter will burst you jar. Do not store in metal as it will eat through metal. You can use metal during the baking / mixing process but do not store starter in metal.
Discoloration: If you don’t feed your start it will get a discolored liquid layer on top. If the discoloration is grey or light blue then you can simply mixt in and feed your start promptly. If its red / pink or very dark, then remove and discard all the discolored portions and feed the remainder. It may need as many as three feedings to wake it back up. If you feed three times and it hasn’t woken up, you have certainly killed it. : (
Feeding your starter: mix ¼ cup starter with ½ cup water and ¾ cup flour (used only the ancient grain, non GMO organic kind) If stored in the frig, let it sit out at least 6 hours after feeding it or the probiotics will not be able to process the carbs. When starting out, keep only ¼ of the starter on hand at a time and discard extra that is produced after the feeding process or you’ll have a fridge full of starter. Once you start baking more, you can have more on hand.
Making a classic sourdough Loaf:
Approximately 6 hours before making bread you need to feed your starter. The reason for this is because your starter needs to be in an active state when you mix your bread. You will know that your starter is in an active state when a dollop of it floats in a glass of water. Be sure to keep a ¼ cup for next time.
Mix Dough (makes two loafs):
4 cups cool water
¾ cups starter
8 cups of ancient, organic grain, non GMO whole wheat flower (or for regular carb / gluten bread, 5 cups white and 3 cups whole wheat)
2 tablespoons salt. Salt matters, so use a high quality, non-Iodized salt for better flavor and health benefits. You can use Pink Himalayan Salt, or we use Real Salt Brand, Ancient Sea Salt
Fold Dough: Pull and fold once every 30 minutes for a total of 3 times. This is not like kneading. Pretend there is a baby doll laying on the dough and the dough is an open blanket that the doll needs to be wrapped in. After you have pull / folded the three corners of your dough blanket, the imaginary doll head will be stick out. Grab that fourth corner, pull and fold it over the entire loaf. The dough is very sticky so do this with wet hands.
Bulk rise: After you have folded the dough 3 times, leave the dough covered in a bowl for the bulk rise (8 to 12 hours). Warmer temperatures will result in dough that is ready sooner, colder temps will allow the dough to sit longer. You should have a fully risen loaf in 8 hours. For extra gluten breakdown, you can push your bulk rise to 12 or 13 hours.
Bench and Proof: After the bulk rise, dump the dough onto an oiled surface. Using a wet knife, cut the dough in half to form two loaves. Let sit for 30 minutes (bench rest). Pull an fold the dough one last time to create tension and place each loaf in separate bowls lined with oiled parchment paper. Let rise until it has doubled or about doubled in size. This takes 45 - 90 minutes depending on the temperature. For extra gluten breakdown, you can push this rise to 3 hours.
Bake: Preheat oven to 475. When the oven is ready lift the parchment paper and loaf from the bowl and place both in the cooking vessel. We use a glass pie pan. Place pans in the oven along with a pan of water. Bake for 30 minutes. Let cool 1-2 hours.
Storage: The bread has no preservative, so it must be kept in the frig
HOMEMADE (low carb / gluten “free”) SOURDOUGH BREAD
(For those how are gluten intolerant, be sure to test the bread for gluten.
For best “gluten free” results, add all the added rest times)
The Sourdough start is a fermented base filled with tiny probiotics. These tiny probiotics eat the carbs and burp out carbon dioxide thus making your bread rise. Purchase the start from a store that sells (and uses) ancient grain, non GMO flour in their start
Store starter in the fridge or on the countertop. If stored in the frig, feed it every 1 to 2 weeks. On the countertop, feed it every 4 or 5 days. Refrigeration recommended with feeding once a week.
Store the starter in a glass jar or high quality plastic container. Do not screw the lid tightly on the jar after feeding your starter or the expanding starter will burst you jar. Do not store in metal as it will eat through metal. You can use metal during the baking / mixing process but do not store starter in metal.
Discoloration: If you don’t feed your start it will get a discolored liquid layer on top. If the discoloration is grey or light blue then you can simply mixt in and feed your start promptly. If its red / pink or very dark, then remove and discard all the discolored portions and feed the remainder. It may need as many as three feedings to wake it back up. If you feed three times and it hasn’t woken up, you have certainly killed it. : (
Feeding your starter: mix ¼ cup starter with ½ cup water and ¾ cup flour (used only the ancient grain, non GMO organic kind) If stored in the frig, let it sit out at least 6 hours after feeding it or the probiotics will not be able to process the carbs. When starting out, keep only ¼ of the starter on hand at a time and discard extra that is produced after the feeding process or you’ll have a fridge full of starter. Once you start baking more, you can have more on hand.
Making a classic sourdough Loaf:
Approximately 6 hours before making bread you need to feed your starter. The reason for this is because your starter needs to be in an active state when you mix your bread. You will know that your starter is in an active state when a dollop of it floats in a glass of water. Be sure to keep a ¼ cup for next time.
Mix Dough (makes two loafs):
4 cups cool water
¾ cups starter
8 cups of ancient, organic grain, non GMO whole wheat flower (or for regular carb / gluten bread, 5 cups white and 3 cups whole wheat)
2 tablespoons salt. Salt matters, so use a high quality, non-Iodized salt for better flavor and health benefits. You can use Pink Himalayan Salt, or we use Real Salt Brand, Ancient Sea Salt
Fold Dough: Pull and fold once every 30 minutes for a total of 3 times. This is not like kneading. Pretend there is a baby doll laying on the dough and the dough is an open blanket that the doll needs to be wrapped in. After you have pull / folded the three corners of your dough blanket, the imaginary doll head will be stick out. Grab that fourth corner, pull and fold it over the entire loaf. The dough is very sticky so do this with wet hands.
Bulk rise: After you have folded the dough 3 times, leave the dough covered in a bowl for the bulk rise (8 to 12 hours). Warmer temperatures will result in dough that is ready sooner, colder temps will allow the dough to sit longer. You should have a fully risen loaf in 8 hours. For extra gluten breakdown, you can push your bulk rise to 12 or 13 hours.
Bench and Proof: After the bulk rise, dump the dough onto an oiled surface. Using a wet knife, cut the dough in half to form two loaves. Let sit for 30 minutes (bench rest). Pull an fold the dough one last time to create tension and place each loaf in separate bowls lined with oiled parchment paper. Let rise until it has doubled or about doubled in size. This takes 45 - 90 minutes depending on the temperature. For extra gluten breakdown, you can push this rise to 3 hours.
Bake: Preheat oven to 475. When the oven is ready lift the parchment paper and loaf from the bowl and place both in the cooking vessel. We use a glass pie pan. Place pans in the oven along with a pan of water. Bake for 30 minutes. Let cool 1-2 hours.
Storage: The bread has no preservative, so it must be kept in the frig
Last edited:
DenStinett
Well-known member
We really enjoy baking our Papa Murphy's on the Bull
Momma love Her (Gluten Free) "Papa's Favorites" slid onto a Cooking Mat before baking
She feels it gives that GF Crust a better flavor
"It's a lot closer to that 'Brick Oven' taste"
I tried, but it's a pita to slide the Standard Crust off their "Cooking Tray"
Momma love Her (Gluten Free) "Papa's Favorites" slid onto a Cooking Mat before baking
She feels it gives that GF Crust a better flavor
"It's a lot closer to that 'Brick Oven' taste"
I tried, but it's a pita to slide the Standard Crust off their "Cooking Tray"
RecTecTom
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I make breakfast with biscuits in mine all the time. They turn out great. the only thing I have found that doesn’t bake well in my recteqs is chicken pot pies. I don’t care for the flavor. But biscuits are great out of there and have a great flavor. I think it has to do with the short time they are cooking.
I try to use it whenever possible, but unless I am running it, my wife tends to use the regular oven. For one, I have solar power and when I see we have run our stove/oven the power draw is huge. Then there is the heat it generates in the house. For anything cooked over 300F, little smokey flavor is developed in the food. From a different perspective, a 40lb bag of pellets from sams club seems to last a lot longer than a tank of propane at a similar price point.
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