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I've been reading for a while now about no knead bread and (for some) the great results that can be achieved on the Egg. So when I decided yesterday to make some Guinness Stew today (http://eggheadforum.com/discussion/1158039/guinness-stew-and-homemade-bread-in-dutch-oven#latest) I wanted to try and make my own bread to top it off.
I've had great results following the Charcuterie recipes of Michael Ruhlman so when I saw his no knead bread recipe (with measurements by weight) I knew that was the one I would follow: http://ruhlman.com/2011/02/no-knead-bread-a-converts-story/
Well, never having made anything like it before, I had no idea if it was going well. The dough looked wet, and goopy the whole time, but the yeast produced a nice airy sponge so I felt it was going to turn out okay.
The recipe said to put heat the oven to 500-550'F so after preparing the stew and simmering with no lid for a good 45 minutes I took the stew inside, put my enameled cast iron on the egg indirect and brought the temp up to 500'F to preheat the pot. After 25 minutes in the pot I took the lid off and saw some blackening around the egg. After another 10 minutes uncovered it looked blackened so I took it off thinking it was ruined. After cooling off I shaved off the blackened bits and was left with a pretty nice dense loaf with a great whole wheat, and slightly soured loaf taste.
Why did it blacken so quickly? If I had to comment I really think it was too wet (looked much wetter than store bought pizza dough) even right up until it went in the dutch oven. What needs to be different next time to produce a loaf worth sharing with others.
Large BGE, Small BGE