Celebrate the start of summer and enjoy those long weekends grilling on a Big Green Egg! How about something new … try the Dos Equis “Most Interesting” Three Cheese and Chorizo Fondue, or a Gourmet Pizza with Prosciutto & Arugula for a different grilling experience! For all you traditionalists, you can’t top Stuffed Burgers cooked on the Big Green Egg! And be sure to catch up with the KCBS Great American BBQ Tour!
The Egg is a natural for baking bread. It's like Old World style. I use several different configurations of bricks and other homemade items depending on what type of bread I make. My mother baked her own bread each week for her entire life. We were lucky children. She always made pizza when she made bread.
@SamFerrise that looks great, at what temperature are you baking the bread? Any particular reason for the inverted perforated pan you are using, I had planned to use the pizza stone?
That particular loaf was a very rustic bread and needed good air flow to ensure even cooking. The plate setter is below, leg up temp was about 400. In some of my breads I add about 2 Tbs cornmeal for added texture. This is the bread I grew up on. It still works and makes the best sandwiches.
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