Artisan bread in five minute question

jscarfo · December 2014

I just purchased the new artisan bread in five minutes a day. Book.it says when you cook bread in oven to put a pan in oven and add water to it to form steam. Is it also necessary to do that on egg.

tarheelmatt · December 2014

Yes, or it will not have color and will be dense.

jscarfo · December 2014

Ok thanks, do you have same book

tarheelmatt · December 2014

No, just experience (that includes failure and sucess).

Cookinbob · December 2014

I have the book, made the bread on the egg. Yes you need The pan for water. The bread will be great!

henapple · December 2014

I have artisan bread dough sitting overnight. I bake mine in a ci do...must be different

nolaegghead · December 2014

henapple said:

I have artisan bread dough sitting overnight. I bake mine in a ci do...must be different

That's a good technique. The steam from the dough hangs around in the DO.

SGH · December 2014

jscarfo said:

I just purchased the new artisan bread in five minutes a day. Book.it says when you cook bread in oven to put a pan in oven and add water to it to form steam. Is it also necessary to do that on egg.

I watched some pros make bread yesterday on the egg. They used a double stone set up to provide a air gap. Every little bit he would crack the lid open a little and spray the bottom stone with a water bottle to create a steam bath. I don't know if it's necessary or not as I'm not a bread maker. But I do know the bread was easily the best I have ever had.

nolaegghead · December 2014

I'm no bread expert, but I believe the steam keeps the crust flexible so the inside can expand and result in a light, airy bread. Versus the outside dries out before it expands and the bread is dense.

SGH · December 2014

nolaegghead said:

I'm no bread expert, but I believe the steam keeps the crust flexible so the inside can expand and result in a light, airy bread. Versus the outside dries out before it expands and the bread is dense.

I didn't get to hear all the details as I was having to feed Unit #6 constantly, but I did hear him say that without the steam that the inside of the bread would blow out. I'm just repeating the little I heard, myself I don't have a clue.

texaswig · December 2014

I would think it would be needed with a egg. I'm a firm believer in their recipes. I use the v pizza dough all the time. I've never done bread on the egg . Guess I need to get to it. I've made theirs in a Dutch oven in the oven and it came out awesome.

jscarfo · December 2014

I will be making it on the egg today pics will follow

DMW · December 2014

Here's a setup that worked well for me to add steam:

http://eggheadforum.com/discussion/1159145/new-setup-to-me-for-baking-bread

Post pics, bread is one of my favorites.

Cookinbob · December 2014

nolaegghead said:

I'm no bread expert, but I believe the steam keeps the crust flexible so the inside can expand and result in a light, airy bread. Versus the outside dries out before it expands and the bread is dense.

You are correct. From a technique standpoint, you want a steam pan in the oven or egg, and i recommend use one with some thermal mass ( not foil) and add hot water. Put your loaf onto the stone, add the water to the pan, then close the egg immediately.

The steam will condense on the surface of the cold dough, and delay the crust formation. This results in greater "oven spring", so the bread can expand to its maximum volume. There are lots more things that happen as the bread bakes. If you are really interested, here is a link to a good article.

Post pics, and if your first loaf isn't all you hoped it would be, make another batch. While my first batch was good, once I had made 3-4 batches, I refined my technique and had consistently better results.

Lastly, a word of warning. You can become addicted to fresh bread to the point that you gain a lot of weight. I speak from experience

[-X

jscarfo · December 2014

Here's first loaf. Checked with thermapen to about200. Tasted great could have baked a little longer

jscarfo · December 2014

Just did a loaf in oven to compare

henapple · December 2014

I bake mine in a do...30 minutes covered and then 20 or till done.

Artisan bread in five minute question

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