We hope everyone’s enjoying the first few days of summer. For us, the weather heating up means one thing - the EGG’s gonna be busy! Whether you’re making stuffed burgers
for a backyard grill out, some brats
before a baseball game or searing a steak
for dinner on the patio, we hope you’re doing it with full flavor and having fun all the while!
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Question: How to add steam for bread baking
Any bread bakers online?
I've finally reached the point where my dough making skills are not so awful that I'm willing to bake loaves on the Egg. My first attempt was not wonderful. The crust wast like a cracker (tasty by itself but impossible when the bread was used by the slice.) I suppose part of the problem was no steam in the Egg.
How or where can I place some water? I did the loaf on a pre-heated stone over and inverted platesetter. In a kitchen oven I would place a tin with water at the bottom, but if I try to place water on the platesetter, I will have to drop a lot of temp from the stone when I take it out to put in the water.
Will just misting the loaf and stone work?