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Baking on the BGE

Mrs LenickMrs Lenick Posts: 29
edited 9:14AM in EggHead Forum
My husband just bought the egg as a wedding gift and we've tried a few things. I'd like to try making bread on the egg. It's my first time trying. How can I make sure that I keep the heat steady so that my bread bakes correctly? Also, I like to bake this particular bread in a cast iron skillet, will that affect the heat that I should use to bake it?

Comments

  • ScottborasjrScottborasjr Posts: 3,492
    I have never baked in cast iron, but if you have figured out how to control the temperature to cook other things and have a plate setter or other means to do a indirect cook it shouldn't be any different then using your oven. Welcome to the forum and good luck with any baking/grilling/smoking/ overall goodness cooks. ;) :)
    I raise my kids, cook and golf.  When work gets in the way I'm pissed, I'm pissed off 48 weeks a year.
    Inbetween Iowa and Colorado, not close to anything remotely entertaining outside of football season. 
  • loco_engrloco_engr Posts: 3,673
    I did this bread last year and I am no no way an expert at baking bread.

    http://www.eggheadforum.com/index.php?option=com_simpleboard&func=view&id=814838&catid=1
  • Mrs LenickMrs Lenick Posts: 29
    Wow, that looks like it came out perfect. The only thing I am concerned with is keeping the heat right at 350. Also, how much wood is needed for a 40 minute baking time?
  • loco_engrloco_engr Posts: 3,673
    Top of the fire box should be fine for a 40" bake.
    Plus you'll have lots left over.

    Good Luck!
  • Clay QClay Q Posts: 4,435
    Fill the firebox with lump charcoal and you will have more than enough to bake bread.

    As the dome temp approaches 350 degrees adjust the top vent to stabilize and hold at 350 degrees dome. You can leave the lower draft intake open 2 inches all the time, this way your temperature control adjustments will be made at the top vent only. Simple is best.

    Good luck and have fun!

    Tip, line the bottom of you Dutch oven with parchment paper then set the dough in. No sticking and the bread will pop out easy.
  • duchunterduchunter Posts: 110
    I second what Clay Q says, next time you use the egg and you are all done just play around with the lower vent and upper vent, as you can raise and lower the temps untill you find where you want it,,,,,,,,,just my 2 cents worth
    good luck



    Clay Q wrote:
    Fill the firebox with lump charcoal and you will have more than enough to bake bread.

    As the dome temp approaches 350 degrees adjust the top vent to stabilize and hold at 350 degrees dome. You can leave the lower draft intake open 2 inches all the time, this way your temperature control adjustments will be made at the top vent only. Simple is best.

    Good luck and have fun!

    Tip, line the bottom of you Dutch oven with parchment paper then set the dough in. No sticking and the bread will pop out easy.

    Egg Family: Large and Medium Eggs and a Bradley Smoker

  • TurkTurk Posts: 114
    I have baked bread and cookies on the egg. I also did some in a small cast Iron. I will admit that I cheated and bought frozen dough. I cut it into thirds and mad a ball and baked the 1/3 ball in the CI. It worked great. With the cookies, the recipe was from the one of the taverns in Williamsburg, Va. I had to shorten the cook time even at the temp called for because the egg is so effecient (sic). Welcome to eggdom. Be sure to go indirect. For that you need a pizza stone or the plate setter.
  • Clay QClay Q Posts: 4,435
    Here is traditional Irish Soda Bread(made with whiskey)baked in a no. 10 Dutch oven just like in the old days. Only I used my egg instead of an open hearth. ;)

    BGEIrishSodaBreadCornedBeef3_06009.jpg
  • Mrs LenickMrs Lenick Posts: 29
    Thanks everyone. I am really excited to try it tomorrow. We just got Married 4 weeks ago yesterday and have only used the egg a few times. It is nothing like grilling. We were blown away by how chicken came out. Not dry at all. Each piece exploded with juice when you took a bite. It was amazing. I did clams casino on it last weekend. I cooked them a tiny bit too long (shame on the newbie) but they came out awesome. It was a lot of fun.
  • PattyOPattyO Posts: 883
    I bake a lot of breads on the egg, and at fests as well. Just do it indirect, with stabilized temps. I use unglazed pottery. I did Bakalava in Waldorf. The egg is an oven. Just use any recipe and follow directions.
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