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It’s almost football season, so we’re perfecting our favorite tailgating and homegating recipes! Whether you like hamburgers, wings, brats, ribs or something cooked with beer, we have everything you’ll need for the perfect tailgate party. We always like inviting friends to join our tailgates because the EGG is about community and having fun, so make sure if you’re inviting company you make extra - the food will be gone before you know it! Don't forget dessert, either!

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Sourdough adventures

Clay QClay Q Posts: 4,418
edited 5:11PM in EggHead Forum
<p />With my latest book 'The Bread Baker's Apprentice' by Reinhart I'm giving some new breads a try. I have been working with a basic rustic, (the above pic), and now I'm branching out with focaccia. The egg is working out well with a new pizza stone setup so I'll leave that alone for now.


Rineharts recipe is more European than American style being loaded with herbs, olive oil and baked flatter like a thick crust pizza. He has a section on toppings for his focaccia, just like baking a pizza. So I went with his style, sans toppings, used my natural leavening in place of commercial yeast and folded in the herbs as I kneaded the dough.


This bread was excellent and now I'd like to branch again with a sourdough focaccia inspired pizza dough, oh yeeeeaaaaa.


I enjoyed the fresh herbs and virgin olive oil infused within the sourdough and I hope to have a new pizza dough to report on sometime soon.


  • RRPRRP Posts: 16,141
    so beautiful!!!!!!!!!!!!!!!!!!

    Dunlap, IL
  • gdenbygdenby Posts: 4,623
    ClayQ,[p]That first shot is some beautiful looking bread. Being a novice at bread making, your splendid shots are inspiring.
    I never suspected that when I bought the Egg for ribs that I'd end up looking to make bread.[p]gdenby

  • icemncmthicemncmth Posts: 1,157
    ClayQ,[p]You will like the SD pizza dough. I use it most of the time, just depends on whom I am cooking for. [p]I think it is much easier to control the pizza do with natural yeast. If you are in a hurry you can always add a little ADY to the dough along with the starter...[p]It really depends on how sour you want your dough.[p]I have a starter that will make your mouth pucker!
  • BOBFBOBF Posts: 177
    ClayQ,[p]I hope to someday bake a loaf of bread that looks that good. Keep posting pictures so I can keep the goal in mind.

  • Hoss's BBQHoss's BBQ Posts: 435
    Glad you got the book and are liking it. I started my own sourdough from the book. Also if you had walnuts to some of the bread they turn purple! Peter was one of the best guest chef I have ever gotten to work with at the hotel. Great pics to!

  • TRexTRex Posts: 2,708
    ClayQ,[p]Great work as usual, Clay. Your bread-making is really impressive and your photos are of equally high quality. I hope one day to turn out some bread stuffs on the Egg that look that good.[p]Cheers,[p]TREx
  • AZ TravelerAZ Traveler Posts: 664
    Great baking. I like his book. I have had it for quite awhile along with some of his other ones. Keep up the good bakes and pics. AZ

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