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I've not done baguettes in the egg, I don't think my loaf pans will fit in the medium. I have done country loaves and I use a cast iron combo cooker; shallow ci pan topped with a tall ci pan. This is for the first 20 minutes, then carefully lift off the top and cook till desired color.
For my bauguettes I use a sheet pan loaded with wet towels placed in the oven prior to cooking to develop a steam bath for the first 15 minutes of cooking, should be able to do the same thing in the egg. Good luck!
I have yet to bake bread on my LBGE....will do so in a few weeks.
However, when cooking in a conventional oven, my recipe calls for using a dutch oven to obtain the steam effect. You place the dough in the dutch oven, and place the lid on top. Then put the dutch oven in the conventional oven. For the first half of the cooking time, I bake it with the lid on the dutch oven. This gives it the steaming effect. Then for the 2nd half of the cooking time, I cook it in the dutch oven with the lid removed. This will brown it.
i set it up with an empty pan and get it hot, then on goes the bread dough and a quarter cup or so of water that flashes into steam. seems to not need the steam later in the cook as much as in the beginningIs that lobster bisque in there?