I wish I could post pictures... but -- Here goes --
Make sure your Egg is clean -- Hi burn, clean it, cool it, then start again
Stabilize the temp @ 400F. Don't let the temp get hotter than that.
Yes -- You can bake right on the pizza stone, suspended [I use legs] over the plate setter, so you have the bottom of the pizza stone protected from the direct heat of the coals
Discover what is known as a "cloche" You'll probably want a round one
Use high-hydration. This means that you're going to have a wet, sloppy [loose] dough, much gooey-er and sticky-er than what you might expect to use.
Google and learn the "stretch and fold" technique, rather than the traditional knead and punch down technique. You'll do four stretch-and-folds in the first hour [every fifteen minutes]. This only takes two minutes, repeated four times
Put the dough in lightly oiled bowls [measured out for loaves] in the fridge for two days. Be sure to cover the bowls [not the dough] with Saran or other wrap.
On the day of your bake, shape the dough and let it rise 2 - 3 hours. Lightly oil the dough, and put Saran wrap right on top of the oiled dough.
Pre-heat your Egg/oven/cloche for 40 minutes prior to bake.
30 minutes before bake, remove the Saran wrap from the loaves
Just before commiting your creation to the flame, score lengthwise, about 3/8" deep. Long cuts are better than short ones, as the scoring is less about making the finished bread "pretty" than it is allowing what's called "oven rise."
Using a cloche with greatly increase the texture, taste [yada-yada] of the crust.
Bake to 200F internal... yes, use your instant thermometers, and stick them babes from the bottoms or ends, not the top.
Like roasts, steaks -- Breads need to "rest" before slicing. Ther guts of the loaf are still baking during the cooling process. Wait 40 minutes before slicing.
Want added flavor? Immediatly upon removing the bread from the Egg/oven/cloche, paint the surface with butter... No! Not margarine, silly! That stuff's just one molecule from being plastic!
Anyone want specific information about recipes, etc., let me know via email.
Simple French Bread -- Great way to start
Honey whole wheat [with a tad of rye]
:laugh: Jewish Challah Bread [my fav! This is a braided bread, and takes a large or XL Egg -- and a large pizza stone. Since all I have is a Medium Egg, I have to bake my Challah inside on cookie sheets.
broc4brockway at yahoo dot com