Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
We hope you had a hoppy Easter and are ready to spring into warm weather cooking mode! There’s nothing better than spending time outdoors with the sweet aroma of fresh cooked Ribs. Baseball season is also underway, so it's the perfect time to try out some chicken wing variations! We have Jamaican Jerk, Lemon Pepper, Fired-Up Wings and even a Whiskey Onion and Chicken Steak if wings aren't your thing. Bon appetit!



Big Green Egg headquarters has moved - come visit our new showroom and check out the museum and culinary center too! 3786 DeKalb Technology Parkway, Atlanta, GA 30340

1st good Egg'd bread

gdenbygdenby Posts: 4,405
edited November -1 in EggHead Forum
GoodBread.jpg

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.

GoodCrumb.jpg

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.
·

Comments

  • Susan EgglaineSusan Egglaine Posts: 2,430
    Congratulations! well done
    ·
  • BBQMavenBBQMaven Posts: 1,041
    sourdough is our favorite.. thanks for sharing
    Kent Madison MS
    ·
  • eenie meenieeenie meenie Posts: 4,391
    mmmmmmmmmm good, egged bread! :)
    ·
  • gdenbygdenby Posts: 4,405
    I never expected bread to be so complex. Worth the trouble, tho'.
    ·
  • gdenbygdenby Posts: 4,405
    I'm using the original San Francisco culture from Sourdough Int'l. Its amazingly vigorous, and, so, very easy to keep and use.
    ·
  • cookn bikercookn biker Posts: 13,365
    Looks great!! Nice job!!
    Molly
    Colorado Springs
    "Loney Queen"
    "Respect your fellow human being, treat them fairly, disagree with them honestly, enjoy their friendship, explore your thoughts about one another candidly, work together for a common goal and help one another achieve it."
    Bill Bradley; American hall of fame basketball player, Rhodes scholar, former U.S. Senator from New Jersey
    LBGE, MBGE, SBGE , MiniBGE and a Mini Mini BGE
    ·
  • gdenbygdenby Posts: 4,405
    Just took 3 years from seeing the first pics of Egg'd loaves. Didn't realize right away that the BBQ rib machine was just as good as a bakery oven.
    ·
  • gdenbygdenby Posts: 4,405
    Next time, I'll make twice as much.
    ·
  • kiltskilts Posts: 30
    I love bread cooked on the egg .
    I cook it until the internal temp is 205 F
    ·
  • Little StevenLittle Steven Posts: 27,258
    gdenby,

    That loks realy good. I'm going to start learning to bake on the egg in the fall.

    Steve

    Steve 

    Caledon, ON

     

    ·
  • WoodbutcherWoodbutcher Posts: 1,004
    Steve - the fall? that's pretty soon for you eh?
    ·
  • looks beautiful...

    i haven't paid attention. have you posted earlier attempts? were you trying to perfect a method?

    FWIW, i don't think butter is cheating :P
    ·
  • ChubbyChubby Posts: 2,790
    Lokks like you got a nice consistant crumb and even browning!

    Looks like gooood toast to me....

    Niiiice Job!!
    ·
Sign In or Register to comment.