Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
We hope you all got to celebrate those tasty food holidays last week, we sure enjoyed them! We are even more excited about the beginning of fall, for so many reasons, but mainly for experiencing the cool, crisp air while being outside cooking up the best recipes the season has to offer. We especially love these Beer Pork Tenderloin and Ground Beef Acorn Squash recipes! Fall is upon us, and it's a great time for getting out to one of the many #EGGfests around the country - see a list here

1st good Egg'd bread

gdenbygdenby Posts: 4,239
edited November -1 in EggHead Forum

A small triumph. After over a year, I made a good sour dough loaf on the Egg. And! The big deal is that I'm pretty sure I can repeat the results.

The image above shows that I failed to slash the top, and so the "oven spring" almost popped the top off. But it was the best spring I've had. And I didn't get very good browning, so I cheated, and brushed the top with butter towards the end.


And a shot of the interior. No really big holes, and so not very "artisanal," but a good loaf for sandwiches. Its good enough my wife and I have eaten half in the first day.

The Egg set-up was simple. Platesetter inverted, with grill on top. Pizza stone on grill. Preheat for 1/2 hour at 350+. Dough in pan on the stone with a good spray of water across both the dough and the stone and platesetter (the dough was at 60% hydration.) The baking took a little under an hour.


Sign In or Register to comment.