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Camp Bread

Dave in FloridaDave in Florida Posts: 767
edited October 2012 in EggHead Forum
http://www.greeneggers.com/index.php?option=com_simpleboard&func=view&id=1253483&catid=1#

http://simplysogood.blogspot.ca/2010/03/crusty-bread.html

Did some Camp Bread yesterday.  It was OK but today I made a few changes and it was really good!

Changed from Gold Medal Bread flour to King Arthur Bread flour, added 1 more cup of flour. Added a little more yeast and got a new pack instead of what has been sitting in the cabinet. Cooked in the same DO as yesterday but at 400 dome not 450 as yesterday.

Crunchy crust but not as hard as the last one. Much taller loaf. This bread is really good!

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Welcome to the Swamp.....GO GATORS!!!!

Comments

  • nolaeggheadnolaegghead Posts: 12,251
    edited October 2012
    That looks absolutely delicious!   Great job (for a gator fan) ;)  Seriously, might try that.  I've been making no-knead bread for years, it's really good but heavy.
    ______________________________________________
    This is my signature line just so you're not confused.
    Large and Medium BGE, Kamado Joe Jr., smoker with a 5k btu AC, gas grill, fire pit, pack of angry cats, two turntables and a microphone, my friend.
    New Orleans, LA - we know how to eat 

  • Dave,

    That looks fantastic !  But, I have to ask.  Most of the upscale grocery stores (Whole Foods, Central Market, the better HEBs) have a bakery where you can buy inexpensive artisan breads.  Do you find that making breads on the Egg is much better than they sell?
    __________________________________________

    Dripping Springs, Texas.
    Gateway to the Hill Country

  • Dave,

    That looks fantastic !  But, I have to ask.  Most of the upscale grocery stores (Whole Foods, Central Market, the better HEBs) have a bakery where you can buy inexpensive artisan breads.  Do you find that making breads on the Egg is much better than they sell?
    This camp bread has become a staple in our menu. (I don't use a dutchoven though, just throw it on the baking stone) It's too easy to make.  The artisan breads at the stores are nice but pricey.  A jar of yeast, bag of flour and salt are very inexpensive.  I also think the smokey flavor added to the bread is something that can not be found in a store bought bread.
  • Dave,

    That looks fantastic !  But, I have to ask.  Most of the upscale grocery stores (Whole Foods, Central Market, the better HEBs) have a bakery where you can buy inexpensive artisan breads.  Do you find that making breads on the Egg is much better than they sell?
    I'm not a big bread eater, I saw this on the Big Green Egger forum and had not done any baking on my egg, except pizza.  My wife has made some fine bread in the oven and I just wanted to do something different on my egg.  I never thought the bread would be this friggin good.  Wife tried it and reply was OMG this is so good, I don't have to bake bread in the oven anymore if the BGE can do it this good.  I'll take that as a successful cook.

    Plus, a lot of people talked about mixing it in bags and taking it camping and cooking it.  Sounds pretty simple and a way to have great bread while camping.
    ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

    Welcome to the Swamp.....GO GATORS!!!!
  • Anybody have a recipe for this bread?
  • Newbbqer said:
    Anybody have a recipe for this bread?
    Click on the two links at the start of the first post.
    ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

    Welcome to the Swamp.....GO GATORS!!!!
  • Austin  EggheadAustin Egghead Posts: 3,217
    edited October 2012
    Dave,

    That looks fantastic !  But, I have to ask.  Most of the upscale grocery stores (Whole Foods, Central Market, the better HEBs) have a bakery where you can buy inexpensive artisan breads.  Do you find that making breads on the Egg is much better than they sell?
    Oh yes VI bread bakes on the egg is much tastier and a lot cheaper than paying 3.99 for a loaf of artisan bread.  
    Dave now that you have basic the camp bread down, experiment with herbs and dried mixes.  And fresh yeast does make a difference. (if you buy the jar store in the frig)  Your loaf looks bueno! 
    Eggin in SW "Keep it Weird" TX
  • nolaeggheadnolaegghead Posts: 12,251
    I'm going to chime in on this.  We tend to assign a subjective value on our food based on what how much it costs.  Would lobster taste so extravagant if it costs as much as chicken?  Ummm...it would still be damn good, but the answer is "probably not". 

    Here's why bread making is awesome.  Prerequisite: liking bread.  Case in point: Flour is cheap, so is boston butt.  Why so much pulled pork but not so much baked bread cooked on the egg?  I'd argue fresh baked bread is way better than old bread, but freshly pulled pork is not much better than reheated left over pulled pork.   In a blind taste test, you can easily tell between fresh artisan bread and re-heated artisan bread. Not so much with pulled pork (source - me eating all of the above many times).

    So if you like fresh bread, bake it, because it's really hard to buy.   
    ______________________________________________
    This is my signature line just so you're not confused.
    Large and Medium BGE, Kamado Joe Jr., smoker with a 5k btu AC, gas grill, fire pit, pack of angry cats, two turntables and a microphone, my friend.
    New Orleans, LA - we know how to eat 

  • GriffinGriffin Posts: 6,632
    I've been meaning to try camp bread for awhile. Might jsut give it a go this weekend. How big (diameter) does the loaf turn out? We're going out of town this weekend and meeting some people who have a mini egg. Could you cook it on that? or maybe make two smaller loafs?

    Richardson, Texas

    Griffin's Grub or you can find me on Facebook

    The Supreme Potentate, Sovereign Commander and Sultan of Wings

     

  • SigPSigP Posts: 25
    Just a bookmark. Looks great. I gotta try it...

  • Newbbqer said:
    Anybody have a recipe for this bread?
    Click on the two links at the start of the first post.


    3 cups bread file

    1-3/4 teaspoons salt

    1/2 teaspoon water

    1-1/2 cups of water

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