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Bread on the Egg - pic heavy
Comments
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nothing like bread on the egg. beautiful looking bread.Keepin' It Weird in The ATX FBTX
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Nice! Great job documenting it step by step.They/Them
Morgantown, PA
XL BGE - S BGE - KJ Jr - HB Legacy - BS Pizza Oven - 30" Firepit - King Kooker Fryer - PR72T - WSJ - BS 17" Griddle - XXL BGE - BS SS36" Griddle - 2 Burner Gasser - Pellet Smoker -
Holy balls does that look good!Marking this recipe down...Packerland, Wisconsin
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Bookmark!
Bookmark!
Bookmark!
Gotta try this.....................................
John in the Willamette Valley of Oregon -
@Cookinbob - thanks for posting this. Very cool to see it work from start to finish. Can you confirm you make this with AP flour?
Toronto, Canada
Large BGE, Small BGE
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All these bread threads have inspired me to try my hand at baking this weekend. Thanks for the idiot-proof instructions!#1 LBGE December 2012 • #2 SBGE February 2013 • #3 Mini May 2013A happy BGE family in Houston, TX.
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I've made that bread before.just not on the egg. IMHO it's hard to beat. It also builds flavor the longer you keep it.2-XLs ,MM,blackstone,Ooni koda 16,R&V works 8.5 gallon fryer,express smoker and 40" smoking cajun
scott
Greenville Tx -
No knead method is great for those who like crusty bread. I baked mine in a dutch oven and it has turned out perfectly every single time. It's that easy and delicious!kelly@thehungryegghead.com
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Great looking bread! Simple recipe too.
Thanks for the step by step post.
SE PA
XL, Lg, Mini max and OKJ offset -
BigWader said:@Cookinbob - thanks for posting this. Very cool to see it work from start to finish. Can you confirm you make this with AP flour?XLBGE, Small BGE, Homebrew and GuitarsRochester, NY
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Thanks for the walk through. Should be pretty easy to follow. Can't wait to try it.
Rowlett, Texas
Griffin's Grub or you can find me on Facebook
The Supreme Potentate, Sovereign Commander and Sultan of Wings
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I've bookmarked this, been wanting to try my hand at making bread and these instructions are easy to follow. Great job documenting and great looking bread! Thanks
LBGEGo Dawgs! - Marietta, GA -
Looks great and thanks for the detailed write up. Another entry on the list of future cooks.LBGE - St. Louis, MO; MM & LBGE - around 8100' somewhere in the CO Front Range
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Thanks for posting this, and the great directions. I was impressed when I saw it last week, so I bought the Book and Containers on Amazon. They arrived on Friday, I made the dough on Saturday AM, and cooked a couple loaves yesterday on the EGG. Unbelievable!
It was gone in no time, and had rave reviews by all.
Again, Thanks!
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I second the Dutch oven. Do everything the same, just heat the Dutch oven on the egg. No need for any water, the evaporation takes care of that. Once the DO is hot, remove the lid (carefully), pick up the dough using the parchment paper and drop it in the hot pot. Put on the lid and leave it 1/2 hr. remove the lid and let it bake until you like the color, longer will give you a mahogany colored crust. Keep the egg at about 400 degrees! You won't believe how good it is!In the bush just East of Cambridge,Ontario
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Thanks @Cookinbob . Followed your directions to a T last night 'cept I made it in the oven and it came out awesome. Best part of our meal last night. Even Mrs. G liked it and she really doesn't care much or eat much bread. Can't wait to try the next batch on the Egg. Thanks again for sharing it, the detailed instructions and the pictures.
Rowlett, Texas
Griffin's Grub or you can find me on Facebook
The Supreme Potentate, Sovereign Commander and Sultan of Wings
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That looks so tasty. Love fresh bread. Thanks for the pictorial recipe. BookmarkedLarge, small and mini now Egging in Rowlett Tx
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Great job on the bread! Looks nice and crusty & tasty
MSV Chill Spot
Chester County, PA
http://egginwithedward.blogspot.com/
http://edwardhardingphotography.zenfolio.com/ -
Great job! I used their method for pizza dough and it came out beautifully.
BTW, I noticed your coffee cup with the GE meatball. Do you work for GE?
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Thomasville, NC
My YouTube Channel - The Hungry Hussey
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Bookmarked as well, I think even I can handle that. Nice job!Cherry Hill, NJ
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Made somre more last night. This stuff is addictive.
Rowlett, Texas
Griffin's Grub or you can find me on Facebook
The Supreme Potentate, Sovereign Commander and Sultan of Wings
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The crust looks really good, Grif. I've made no-knead bread a few times in the past several weeks and there's nothing to beat it for simplicity. Have not made any on the egg yet though.#1 LBGE December 2012 • #2 SBGE February 2013 • #3 Mini May 2013A happy BGE family in Houston, TX.
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Have anyone tried to bake multiple loaves on BGE? A tiered racks? I've done 3 one baking stone. Wonder if we can do another?
X-Large & Large
Frederick County, MD -
@Griffin, it looks like you nailed it. The loaf looks perfect, and yes it is addictive. I made a batch almost every week last year, had to take a break because I gained 20 lbs. Bread with dinner, toasted for breakfast, and bake another loaf. I am itching to start up again, probably next week as this one is kind of crazy.By the way, if you add a little flour to your mix (maybe 1/4 cup) you will get a little stiffer dough and maybe a higher rise, though taste is the same.XLBGE, Small BGE, Homebrew and GuitarsRochester, NY
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tarheelmatt said:
BTW, I noticed your coffee cup with the GE meatball. Do you work for GE?XLBGE, Small BGE, Homebrew and GuitarsRochester, NY -
dfrelich said:Have anyone tried to bake multiple loaves on BGE? A tiered racks? I've done 3 one baking stone. Wonder if we can do another?XLBGE, Small BGE, Homebrew and GuitarsRochester, NY
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Cookinbob said:@Griffin, it looks like you nailed it. The loaf looks perfect, and yes it is addictive. I made a batch almost every week last year, had to take a break because I gained 20 lbs. Bread with dinner, toasted for breakfast, and bake another loaf. I am itching to start up again, probably next week as this one is kind of crazy.By the way, if you add a little flour to your mix (maybe 1/4 cup) you will get a little stiffer dough and maybe a higher rise, though taste is the same.
Thanks for the tip, Bob. I'm no expert at baking bread that's for sure. I did notice this batch was a bit wetter which kind of surprised me considering I weigh everything out and did it exactly the same. The only thing I can figure out is that it was really cold outside that day (below 32) and the house was around 68-70 with the heater on and the first time I made it, it was above 70 outside with the AC on.I think the other problem I ran into was I've been putting a small cast iron skillet on the bottom rack of the oven to heat up with the pizza stone to use as my steam source. This time I forgot and think it only got a 10 minute warm up. There was some steam when I poured water in, but nothing like the quick flash of steam I have been getting previously.
I had planned on adding a bit more flour to what is still in my dough bucket since it was so wet. You think that is a good idea?
Rowlett, Texas
Griffin's Grub or you can find me on Facebook
The Supreme Potentate, Sovereign Commander and Sultan of Wings
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try that dough for pizza, it is very good and easy to work with. i have had the book for about a year now and have made lots of bread and pizzas perfect every time.
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I don't think the steam had any effect on the rise. If the dough is wet, you will get a flatter loaf. That is not necessarily bad, but a higher loaf looks niceNo problem working a bit more flour into the dough at this point. I would just work it in with my hands as I shape the loaf. You could also make a focaccia with the wetter dough. Flatten it out, coat with some olive oil, garlic, herbs, sea salt, or whatever sounds good to you. Rest for 20 minutes, and bake for 25 @ 425. Just don't do it unless you are hungry because you will eat it all shortly after it comes out of the oven )When it comes to measuring the ingredients, I actually have better success using the measuring cup than weight - have never weighed what I measure though. Here is a link to a video on the measuring technique - I have best success when I measure this way. http://www.youtube.com/watch?v=tP6iLaPniYEThere is also a lot of info on the web including videos at http://www.artisanbreadinfive.com/Lastly, you ought to pick up the book, "Artisan Bread in Five Minutes a Day". I can tell, you are getting in to it!
XLBGE, Small BGE, Homebrew and GuitarsRochester, NY -
I did finally get the book the other week, but the newer addition that is supposed to have more recipes. Next up I think is some rye bread to go with pastrami.
Rowlett, Texas
Griffin's Grub or you can find me on Facebook
The Supreme Potentate, Sovereign Commander and Sultan of Wings
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