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

JD McGeeJD McGee Posts: 250
edited 10:55AM in EggHead Forum
and I'm doing a pugliese hearth bread on it this weekend. The recipe is from "the bread bible". Has anyone tried this one yet? I'm going to try a sourdough in the near future as soon as I get a starter going...tips, tricks, links and prayers are welcome! :)
Wine Country "Q" Competition BBQ Team Pacific Northwest BBQ Association's 2011 "Team Of The Year" www.winecountryq.com

Comments

  • UGAVETUGAVET Posts: 577
    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
  • RRPRRP Posts: 19,193
    Your post/moniker really intrigues me. By chance are you Dr JDM with OSF in P-town? If so please email me.
    L, M, S, Mini
    Ron
    Dunlap, IL
  • PujPuj Posts: 615
    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
  • 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
  • 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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