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Another bread thread to be read

cookingdude555cookingdude555 Posts: 964
edited 5:12AM in EggHead Forum
So Thursday night after one of my classes, I decided that I wanted to bake some bread. It was 9pm, but I didnt care. I have never made bread before, so I didnt know how long it took. After following lesson two on the fresh loaf website (lesson one is for rookies, ok, that is me):

http://www.thefreshloaf.com/lessons/addingmore

I realized into the rise that I was going to be up for a while. I fired up the medium around 11pm, and let it run for an hour. I used the platesetter legs down, green feet, and two medium pizza stones on top of that. I baked it only about 30 minutes, peeping down the vent to check for doneness. I learned a few things in my first try. First, my medium therm is off by about 60 degrees. When I thought I was baking at 350, I was actually above 400, making my bread cook faster. Second, I need to check my bread for doneness by temp as it was a tad moist. It was really good, but I think it could have been better if left to bake longer. It tasted really good, and I am going to do this more. I will start earlier so I am not up at 1 am.

horrible iphone pic of finished loaf:
first_bread.jpg

John - SLC, UT

 Webers, Eggs, Bubba Keg, Smokin-It #3, Blackstones

Comments

  • RascalRascal Posts: 3,454
    That looks great! I love to bake bread, so thank you for the link! My favorite is whole wheat, and I formulated the recipe years ago from ideas in numerous cookbooks.~~
  • MCRMCR Posts: 270
    Interesting link! I have to try one!
    Marc
  • Thanks for the link. I'm going to put it to good use tonight. By the way the loaf looks awesome.
  • RGBHVRGBHV Posts: 1,317
    John:

    Thanks for sharing the link...

    I need all the help I can get. My experience with bread is buying it at the store and placing slices in the toaster.

    Recently, I've seen a lot of bread of the forum and I'm very interested in making my own.

    Thanks,


    Michael
  • Good looking loaf of bread. Thanks for the link...looks very interesting.
  •  
    That really looks nice John. Was the bread heavy or light when done?

    The picture looks good from my end.

    Kent
  • I forgot to mention for those of you that said you wanted to try this. This was my first time doing this, so I am not sure if I should have packed the flour in the cup when I measured it or not, but it was really wet, and was almost like a batter. I ended up adding about 1/3 to 2/3 cup more of flour to get it to pull away from the side of the mixer. Kent, it was not as much on the light side as I thought it would be, but I think that has to do with using whole milk, and real butter. Good taste though.

    John - SLC, UT

     Webers, Eggs, Bubba Keg, Smokin-It #3, Blackstones

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