This was cooked on a pizza stone on a charcoal grill. It took a bit longer than it would have in the oven as the coals were already winding down from what was cooked beforehand.
It was delicious, and heavenly soft. The bottom got a bit burned though.
The crumb was more open than I’ve had on previous breads, so that was a plus. I did the dimpling you’re supposed to do, but the dang thing sprang it all right back out.