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I've been baking bread for quite some time and recently jumped back in after my starter died a while back and since becoming a new egg owner. I had to hack my lodge pans a bit to fit the medium egg but who needs clunky handles anyway
Using the great book by Chad Robertson, 'Tartine', I cultured a new starter last week and fired off my first loaf over the weekend to great success. I wanted to try it out on the egg, so after storing away in the fridge overnight, I did the first loaf in the egg and the second in the oven. I need to make a few adjustments for the egg, but it turned out good and is cheaper and much better than anything you can buy!
Just for reference, these are 1kg 75% hydration, 2.25% salt, 10% wheat country loafs made using a natural leavener.