So...I have this new egg...

Comments

• UGAVET Posts: 577

  September 2008

  I am only sophisticated enough to do No Knead Bread, which always turns out so suprisingly good. I dont think i get anything out in any resturant any better than the no knead bread. I do however want to do some sour dough in the future as well

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• RRP Posts: 10,766

  September 2008

  Your post/moniker really intrigues me. By chance are you Dr JDM with OSF in P-town? If so please email me.

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• Pharmeggist Posts: 1,190

  September 2008

  Click on this link...
  
  http://www.kingarthurflour.com/shop/detail.jsp?select=C74&byCategory=C89&id=8999
  
  This is the best of the best

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• Puj Posts: 615

  September 2008

  Pugliese is a high hydration dough (very wet). This is a good choice of dough to cut your teeth baking bread in an Egg. My one recommendation is that it probably will be wise to bake the bread at a dome temp in the upper 400sF to 500F. I typically add 25F to 50F to the stated baking temp in a bread formula.
  
  Have fun and good luck,
  Puj

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• JD McGee Posts: 250

  September 2008

  Sorry...I'm not your guy.

  Wine Country "Q" Competition BBQ Team
  Pacific Northwest BBQ Association's 2011 "Team Of The Year"
  www.winecountryq.com

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• JD McGee Posts: 250

  September 2008

  Thanks for the link...I was thinking of trying to make my own per the bread bible's instructions. If I fail miserably...I'll take you up on the "store bought" starter!

  Wine Country "Q" Competition BBQ Team
  Pacific Northwest BBQ Association's 2011 "Team Of The Year"
  www.winecountryq.com

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