Post cow roping no knead bread

JLOCKHART29

Well after the cow encounter (see my "need help on no knead bread") wife went ahead and just put bread in the oven. The plain cast iron oven worked great. Hear are a couple pics. Letting it set an hr. before cutting. Will update interior and tast then. Going to do this in the Egg this week. Egg will add a lot more flavor.

JLOCKHART29

I really thought it would be pretty blan but is actually great. Can only imagine how it would be on the Egg with 1 hickory chunk. Thanks all for feed back and Trex for tuteral. Sorry I didn't Egg it but I will be avenged soon!

Broc

Cuidado, Amigo!

Be sure your Egg is clean, and has burned out all nasties before you stick bread in there. I often bake bread in my Egg -- but I have learned that if I'm too eager to get cookin', smoke really inhabits the bread -- to that point that it's inedible... unless you're into eating smoke.

Frankly, I have decided to bake all my bread in the kitchen... a lot less hassle, and I know it will turn out.

Now -- Pizza! -- That's another story!

Best Wishes!

~ Broc

JLOCKHART29

Two observasions after slicing all up. Used 1 teaspoon reather than 1/2 of yeast. Was light and airy. Don't know if yeast helped or not but sure didn't hurt. 2nd After slicing there was some "raw" flour swirls in loaf. What it was was excess flour that I put on the wax paper when I did the finnal folding before the 1 to 2 hr rest b4 cooking. Reciepe said to use plenty of flour to keep it from sticking but I went overboard I guess. Didn't hurt anything just didn't look good to the eye. Just don't use to much flour on your paper when you do it.

TRex

Great pics - looks like a success!!

I echo Broc's advice on the smoke - in fact, I'm not sure I would add any wood chunks. The mild somke essence from the lump itself would probably be sufficient for bread, just as it is for pizza.

Just my $0.02.

Cheers!

TRex