Place dough directly on grill. Close lid and cook for about a minute. Check bread to avoid burning bottom to a crisp.
Reposition over lower flame for another thirty seconds or so. Poke any bubbles to deflate.
Flip over and heat another thirty seconds to minute with cover down.
Meanwhile back inside, dig dutch oven from the depths of the woodstove oven. Here we have goat loin stewed in a quart of this summer' tomatoes and a quart of this fall's chicken stock along with various spices. The sauce really cooks down over time in the oven. Be sure to have plenty of liquid in the dutch oven. It cooks down quickly into a thick savory sauce...that can turn into burnt crusty goat jerky in no time at all if you don't keep enough moisture in the vessel.
While I was at it I baked several dozen of my ginger oat kitchen sink saucer-sized cookies. I had an order of two dozen to fill and our own cookie jar was empty. I did these in our conventional oven as the cookie sheets don't fit in the wood oven.
Lastly, I made some peanut pumkin soup which starts with a roasted pumpkin in the wood oven followed by a long slow stew of sweet potato, carrot, pumpkin and stock on the wood stove.
I don't have to cook for a few days.
