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Cast iron bread on the BGE
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ShesGotEggs
Posts: 103
in Baking
Yesterday was my first attempt making cast iron bread. It turned out really well! Thanks to all who posted tips and suggestions.
For setup, I prepped the BGE with the platesetter legs up, a cast iron skillet filled with water to make it steamy, the grate, then a pizza stone, and finally the Dutch oven on top of the stone. There was absolutely no burning or sticking on the bottom of the bread. Temp was 450 degrees for 30 minutes with Dutch Oven cover on, then I took the cover off for last 15 minutes.
For setup, I prepped the BGE with the platesetter legs up, a cast iron skillet filled with water to make it steamy, the grate, then a pizza stone, and finally the Dutch oven on top of the stone. There was absolutely no burning or sticking on the bottom of the bread. Temp was 450 degrees for 30 minutes with Dutch Oven cover on, then I took the cover off for last 15 minutes.
Comments
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Bread looks great. Welcome to the forum!
that may be my all time favorite handle.
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Looks awesome !! Welcome to the madhouse. Happy egging !!!
Please send/post the bread recipe if you find time. I made Amish Friendship bread once...and never got the starter right a second time...so finally gave up.Donnie Dawes - RNNL8 BBQ - Carrollton, KY
TWIN XLBGEs, 1-Beautiful wife, 1 XS Yorkie
I'm keeping serious from now on...no more joking around from me...Meatheads !! -
looks great. I'm loving this influx of female eggers on the forum lately. Welcome aboard.
Keepin' It Weird in The ATX FBTX -
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Great looking bread. Good job, good cook.
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Nice bread! After pulling the lid off, I let it go 15 minutes then check the temp with a Thermopen and pull when it's at least 205. It's a very wet dough. It's ok to pull at 210 even.______________________________________________I love lamp..
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@theyolksonyou
I agree, she's got an awesome handle....#winning
@shesgoteggs Welcome!LBGE and Primo XL Plano TX All right all right alllll riight -
Great looking loaves!---------------------------------------------------------------------------------Well, "spa-Peggy" is kind of like spaghetti. I'm not sure what Peggy does different, if anything. But it's the one dish she's kind of made her own.____________________Aurora, Ontario, Canada
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Wow! Excellent looking stuff. +1 on the recipe details.
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Here is the recipe, I am sure there are many but I am a big fan of "no knead". I start it the day before around 5-6pm and then cook it the next day around noon
http://www.simplysogood.com/2013/03/artisan-no-knead-bread.html?m=1
dldawes1 said:Looks awesome !! Welcome to the madhouse. Happy egging !!!
Please send/post the bread recipe if you find time. I made Amish Friendship bread once...and never got the starter right a second time...so finally gave up.
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The thing is, (and) she knows how to use them....Angus1978 said:@theyolksonyou
I agree, she's got an awesome handle....#winning
@shesgoteggs Welcome! -
@nolaegghead I will check the temp next time, good idea!
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Very nice. I'm a big fan of no knead bread also. Here's a loaf I did recently on the egg. How long did you heat the egg?
Coleman, Texas
Large BGE & Mini Max for the wok. A few old camp Dutch ovens and a wood fired oven. LSG 24” cabinet offset smoker. There are a few paella pans and a Patagonia cross in the barn. A curing chamber for bacterial transformation of meats...
"Bourbon slushies. Sure you can cook on the BGE without them, but why would you?"
YukonRon -
@ShesGotEggs
Welcome aboard ma'am. I have to say that you have one of the coolest user names that I have seen thus far. Reminds me of the old ZZ Top song. The bread looks wonderful. Again, welcome and enjoy.Location- Just "this side" of Biloxi, Ms.
Status- Standing by.
The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. -
@SciAggie that is such a beautiful loaf!! I had the BGE going all day, I was in a bit of a baking frenzy...couple of loaves of bread, a couple of blueberry pies. I put the Dutch oven in 30 minutes before the bread to get it nice and hot.
We've had kind of a heat wave here in the Pacific NW and I had suspended my baking for a while before I realized I could use the BGE! Now I never have to say "It's too hot to cook." -
Awesome on all fronts. I don't know why I Don't do bread on egg more often. Looks great and will do it soonColumbia, SC --- LBGE 2011 -- MINI BGE 2013
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Welcome and thanks for the great pics. You make it sound easy to get such great looking results. Also, thanks for the recipe. One question: Does this recipe make 2 loaves?XL BGE - Indianapolis, IN
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______________________________________________I love lamp.. -
@OmahaOne the recipe only makes 1 loaf. I made two but I kept them separate and had them rise in two different bowls...I haven't had great luck doubling bread recipes. @nolaegghead that is a lovely loaf!
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Bread looks great. I recently discovered artisan bread in five minutes on you tube and gave it a try in the oven. Will try on the egg sometime unfortunately my husband isn't a big bread eater.
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Welcome to the forum, we also love our fresh bread off the Egg.
-SMITTY
from SANTA CLARA, CA
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So going to try this! thanks for sharing!
Tulare, CA - Large BGE -
No-knead bread. Best thing since sliced bread.
______________________________________________I love lamp.. -
I love you.
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Very nice
Welcome. That bread looks awesome.Steven
Mini Max with Woo stone combo, LBGE, iGrill 2, Plate Setter,
two cotton pot holders to handle PS
Banner, Wyoming -
Here's my attempt (cheated as I didn't have a cast iron Dutch oven for the egg and my better half was not too keen on taking one of her "indoor" cooking units outside) So into the oven she went. Tasted as good as it looks ! Thanks again for the recipe! Now on to order a Dutch oven.
Tulare, CA - Large BGE -
It looks beautiful @Ivanhoe!!
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Shesgoteggs...that looks fantastic...great job on the bread. I have made bread for many years and never had it taste so good as it does on the egg...well done
Great White North eh
Lg & Xl BGEggs...Camp Chef Flat Top Grill / Griddle -
@ShesGotEggs good looking bread! What's your technique for getting the dough into the DO? I didn't think you had to use a DO if you were cooking in the BGE since the ceramics heating up would do the same as the cast iron? Or does it hold more moisture that way?
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