Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
We hope everyone enjoyed their Fourth of July weekend and is excited for more warm weather grilling! This week, we’ll be making these two burgers: Stuffed Portobello Mushroom and Caribbean Chicken, and also eating lots of these Ice Cream Sandwiches in honor of National Ice Cream Month! It's time to think about getting out to one of the many #EGGfests around the country - see a list here

Baking bread

BrianPBrianP Posts: 147
edited November -1 in EggHead Forum
I've searched the archives and read a number of posts on baking bread on the EGG. I have been milling my own flour and baking bread in a conventional oven for around 15 years or so. I know you use the indirect method to do bread on the EGG. Could the experienced bread bakers out there offer me some tips? Temperatures (around 400-500?), how to avoid an overly strong smokey tatse (start the fire about 1-2 hours before the bake?). Use of a water pan to create steam? Anything else to be concerned about?

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