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The New Artisan Bread in Five Minutes a day
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Comments
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@tarheelmatt and @SkinnyV thanks!
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Giving bread a go this weekend can't wait.
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Any advice/preference on cloche vs dutch oven?LBGE 4/2012, MBGE 6/2012 & Mini 11/2013Rome, GA
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This stuff rises a lot. I bought bread flour so had to use extra water but it almost quadrupled in size. I made 2 full batches with 2 different types of flour and they rose different for sure. Gonna be making bread all weekend will post some pics.
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I appreciate the principle behind this book but I prefer Chad Robertson's Tartine Bread. I make his country loaf and brioche quite often. I'm gonna try a savory bread pudding from his brioche loaf in the Egg. I've already made the country loaf in the BGE with the help of a cast-iron combo cooker.
- Jamaican living in rural Western Washington
- Got my first egg (XL) in October 2015 -
krobertsmsn said:Any advice/preference on cloche vs dutch oven?
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 -
Pretty drunk just pulled 4 pieces off and making breadsticks. Brushed with ghee and on the pre heated pan. Gonna put some American cheese on in a couple minutes. Not so pretty.
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Lit, you are my crazy hero. I like people that don't conform. Be who you want to be.
______________________________________________I love lamp.. -
annjamaican said:I appreciate the principle behind this book but I prefer Chad Robertson's Tartine Bread. I make his country loaf and brioche quite often. I'm gonna try a savory bread pudding from his brioche loaf in the Egg. I've already made the country loaf in the BGE with the help of a cast-iron combo cooker.
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@annjamaican that looks FABULOUS!!!LBGE 4/2012, MBGE 6/2012 & Mini 11/2013Rome, GA
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@annjamaican, for me, that is perfect. Beautiful.*******Owner of a large and a beloved mini in Philadelphia
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Does this look right? About to put them in the egg.
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Pretty simple and tastes good.
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Davec433 said:That's some good looking crumb! What's the difference between the two books?XL, Small, Mini & Mini Max Green Egg, Shirley Fab Trailer, 6 gal and 2.5 gal Cajun Fryers, BlueStar 60" Range, 48" Lonestar Grillz Santa Maria, Alto Shaam 1200s, Gozney Dome, Gateway 55g Drum
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Davec433 said:annjamaican said:I appreciate the principle behind this book but I prefer Chad Robertson's Tartine Bread. I make his country loaf and brioche quite often. I'm gonna try a savory bread pudding from his brioche loaf in the Egg. I've already made the country loaf in the BGE with the help of a cast-iron combo cooker.- Jamaican living in rural Western Washington
- Got my first egg (XL) in October 2015 -
Lit said:Pretty simple and tastes good.
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Great pics all....easy Peazy just takes a bit of effort.Seattle, WA
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Did another round of baguettes still need work. On to pasta though...
Seattle, WA -
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@thatgrimguy you ever use this flour before? Do I need to add extra water?
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Those loaves look great @lit.
I'm having trouble with oven spring. Last batch was not overproofed , but still the oven spring was on the low side. The jar of yeast is pretty new, but I'm going to try a new jar and see. I did knead the dough a bit instead of only folding it, so that may have affected the results too.#1 LBGE December 2012 • #2 SBGE February 2013 • #3 Mini May 2013A happy BGE family in Houston, TX. -
caliking said:Those loaves look great @lit.
I'm having trouble with oven spring. Last batch was not overproofed , but still the oven spring was on the low side. The jar of yeast is pretty new, but I'm going to try a new jar and see. I did knead the dough a bit instead of only folding it, so that may have affected the results too. -
100% naturally leavened. No knead, no commercial yeast!XL, Small, Mini & Mini Max Green Egg, Shirley Fab Trailer, 6 gal and 2.5 gal Cajun Fryers, BlueStar 60" Range, 48" Lonestar Grillz Santa Maria, Alto Shaam 1200s, Gozney Dome, Gateway 55g Drum -
Man those look good @Thatgrimguy . Which recipe did you use? Might try it to take the commercial yeast out of the equation.#1 LBGE December 2012 • #2 SBGE February 2013 • #3 Mini May 2013A happy BGE family in Houston, TX.
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@Thatgrimguy I needed some of that last night with my 15 bean soup! In fact Mrs. Yolk commented we needed some of the brisket camp bread.
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It's basically the master dough. I make my starter at 1:1 hydration so I add one cup of starter and cut the water by a half cup.XL, Small, Mini & Mini Max Green Egg, Shirley Fab Trailer, 6 gal and 2.5 gal Cajun Fryers, BlueStar 60" Range, 48" Lonestar Grillz Santa Maria, Alto Shaam 1200s, Gozney Dome, Gateway 55g Drum
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Just finished letting my first batch with the Caputo flour rise. Much different than the King Arthur and white Lilly I tried the first time. A lot of small bubbles this time not the big ones like before. Rose the same amount just different. Formed a couple balls for some burger buns and it's much lighter feeling. Will post the rolls when done.
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The Caputo bread was a little lighter but nothing special. About to make a double cheeseburger.
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Looks killer @litLBGE 2013 & MM 2014Die Hard HUSKER & BRONCO FANFlying Low & Slow in "Da Burg" FL
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Thanks @nphuskerfl in a pan this time. Getting ready for late night ham and cheese sandwiches.
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