Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
It’s almost Halloween and if you’re cooking on your EGG, you may end up with more people knocking on your door asking for pork chops than candy! In case you’re willing to share and want to please a crowd, we recommend warm Margherita Pizza, FGL’s Lemon Pepper Wings or our favorite, S’mores in a Cone!

If you missed the 17th Annual EGGtoberfest here are the highlights Click Here Fall is upon us, and it's a great time for getting out to one of the many #EGGfests around the country - see a list here

French Bread -- "Amish Friendship" Style


1 pound bread flour, plus a little bit extra if needed
1+ teaspoon instant rapid rise yeast
2 teaspoons honey
10 ounces bottled or filtered water
2 teaspoons kosher or sea salt
1 Cup Friendship Bread Starter ["Ripe," Day 10 before adding the milk, sugar & flour]
2 quarts boiling-hot water
Vegetable oil, for greasing the rising container
1 tablespoon cornstarch [for glazing]


• Combine 5 ounces of the flour, 1/4 teaspoon of the yeast, all of the honey, all of the bottled water and the Friendship starter in a straight-sides container; cover loosely and refrigerate for 8 to 12 [or even more] hours.  

STAGE TWO -- DAY TWO [bake day]
Pre-heat a ceramic or clay loaf pan with lid, in a 420F oven or Egg

• Place the remaining 11 ounces of flour, remaining yeast, and all the salt into the bowl of a stand mixer, and add the pre-ferment [which includes the Friendship Starter] from the refrigerator.
• Using the dough hook attachment, knead the mixture on low for 2 to 3 minutes just until it comes together. You may have to add in several more Tbs of flour at this point
• Cover the dough in the bowl with a kitchen towel and allow to rest for 20 minutes.
• After 20 minutes, knead the dough on medium speed for 5 to 10 minutes
• Do the window pane test – the dough will still be a bit sticky
• Place the dough into a greased bowl & set on rack in oven over a pan of boiling-hot water. This keeps the oven warm and adds valuable steam to the oven space.
• Allow to rise until doubled in size, approximately 1.5 to 2 hours.
• Turn the risen dough out onto a counter top
• Press the dough out with your knuckles, then tri-fold several times.
• Cover the dough with a kitchen towel and allow to rest for another 10 minutes.
• Punch down, then fold the dough in onto itself. Turn the dough over and squeeze the bottom together so that the top surface of the dough is smooth.
• Place the dough back onto the counter [on parchment paper] and begin to roll gently between your hands to tighten – use circular motion.
• Cover with a tea towel and bench proof [still on the parchment] for an add’l hour, or until you poke the dough and it quickly fills back in where you poked it.
• Toss the dough into the ceramic/clay loaf mold, slash top lengthwise, glaze [Option -- use a round CI pan w/lid... I often use a 3-1/2 qt Le Crueset]
• Bake @420F for 30 minutes, then remove lid and lower temp to 375F for an additional 20 minutes [internal 205F]
• Cool for 30 minutes before slicing.


Number of Servings:

Time to Prepare:

Sign In or Register to comment.