Sourdough baked outside.

Too hot to bake in the house.  It might be hot enough to bake outside without any other fuel source. That's not what I did. 

I used the gas grill as an oven. Needed bread for BLT's because the Ts are getting harvested daily. 

I used my usual SD recipe (Bakersfield BF, Turkey WW, Golden Buffalo WW). Extended proofing/stretching (4 hours?) because I was watching K-dramas and kept forgetting the dough. I put the dough in the basement where it was 70 degrees. In fridge for about 28 hours. 

Preheated usual cast iron in outside gas grill. Baked as usual 500 for 20, 450 for 10, lid off for 10 but mostly temp started at 500 to 400.

Bread turned out fine. Has a good crumb and nice rubbery sourdough-y texture when cooled overnight. The bottom crust burned. NEXT TIME put in the clay tiles when preheating and see if that helps. 

I was feeling bad about using propane but I would would have to use natural gas anyway if I baked in the house oven and then I would have been fallen into a coma being in the hot house. 

The summer our kitchen was redone we did all of our cooking outside. The grill is obvious for meat and veg. We have a 2 burner propane burner thing, an electric fry pan, electric rice cooker, electric crock pot and electric tea kettles. Easy enough to cook outside if you have shade and outlets and propane. And if it's not too hot. We even had an outdoor sink.