Prepare baguette recipe (below) using quantities listed above. When you've reached the shaping, scale into six .75# boules and allow to rise for only 15 minutes. Please each boule in a separate plastic bag and refrigerate, at least over night. About an hour before intended use, take the dough out and allow to rise for about an hour.
If you don't have a favorite barbeque sauce on hand, make the Teriyaki Barbecue Sauce, recipe below. I also assume you already have some smoked chicken on hand, maybe left over from the day before.
Place one boule on your floured work surface.
Shape the dough with your fingers.
Place the dough on thee back of your hands and start stretching.
Continue stretching until the dough tells you it's done, and you've reached the desired size.
Place the dough on your LIGHTLY floured peel.
Spread barbeque sauce on the dough.
Preheat the egg to about 600+ dome, but you want the pizza stone to be about 500 even... I use an inverted plate setter, grid, and then pizza stone. The plate setter stops the direct heat and evens out the heat on the pizza stone.
Add the smoked chicken.
And then the cheese.
Like I mentioned above, you want your stone to be about 500 F. Here, it's too hot.
So you can cool it down with a wet rag.
Much better... doesn't have to be exact.
Shuffle the pizza onto the stone.
How long you bake varies greatly, so I cheat. I use a flashlight and take quick glances down the chimney.
You want to make sure the bottom crust is done, but not burnt.
Weigh all the ingredients into a dough bucket. I use a clear container I bought in the restaruant equipment area at Sam's.
Mix by hand in the dough bucket, and let rest 20 minutes.
Fold by hand about 20 times, pulling dough away from edge, pulling back over the dough, and slapping back on top.
Cover (my bucket came with a lid) and let rest for 20 minutes.
Fold by hand about another 20 times, pulling dough away from center and slapping back on top, and let rest for anoterh 20 minutes.
Fold by hand (third time), about 15 times. Dough should form a smooth ball by now. Let ferment for 2.5 hours.
Pre-shape the dough, and let it rest for a few minutes. Then shape the dough
After the 2.5 hour fermentation, the dough will spread out and look a little bubbly on top.
Lightly flour the dough while still in the bucket. The top will become the bottom.
Flour your work table.
Use a scraper or bench knife to loosen the sides. Dip the bench knife in flour first, and then scrape between the side of the bucket and the dough. This is a quick down motion, and then back up. Dip in flour again, and repeat in an adjacent area. Repeat, working your way around the bucket. This is just to stop the dough from sticking to the sides of the bucket. Then turn the bucket upside down, reach underneath wiht your scraper, and scrape between the dough and the bottom of the bucket, letting the dough fall onto your floured worktable.
Lightly flour the top of the dough, and keep your hands well floured. Divide the dough into 4 equal pieces.
To shape the dough as a boule, first lay the flat piece on the work table.
Then fold the top third over itself.
Then fold the upper two corners over on itself.
And finally fold the bottom two corners over on itself. Then pick up the dough and tighten into a ball with the seams down. This is hard to explain without pictures, and I didn't have anyone to shoot them as I did it. Maybe some day in the future.
Place the rounded shaped dough ball on the worktable or board to rise.
Allow to rise till doubled in bulk, about an hour.
Sprinkle a peel with some coarse corn meal, and put the dough on the peel.
Put the dough into your oven. I like 425 when using an indoor oven, but 500 F when using the BGE.
Steam is important for the bread to bake properly. If you look close, my Egg setup is the inverted plate setter, a pan for water, the rack and a pizza stone. I pour water into the pan as I put the bread onto the stone, and then I spray the bread with water just before I close the dome.
Bake for about 25 minutes.
Made a video of the process:
Melt butter. Saute garlic and onions together until tender. Remove from heat. Add catsup, chili powder, mustard, and Teriyaki or soy sauce. Stir until well mixed. Add brown sugar. Stir while adding.
This was Jan's favorite
Marinated boneless short ribs in teriyaki marinade, and then brush this sauce on towards the end.