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Baked some Whole Wheat Bread in the EGG

Ross in VenturaRoss in Ventura Posts: 7,233
edited 9:06AM in EggHead Forum
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On the 2-hr. rise after the 18-hr. rise
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I need to get more separation between the fire and the CIDO
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In the DO at 475*
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After 30-min. took the parchment paper out and the lid off and baked 30-min. more
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I think I am getting better at it

Recipe:
2 1/4C Bread flour
3/4C Whole Wear Flour
1 1/4t salt
1/2t yeast
1 1/3C cool water
Let rise for 18-hrs. then rise another 2-hrs bake in DO for 30-min with lid on then 15-min. with lid off

Ross

Comments

  • Greetings Ross,
    Nice!
    Do you preheat the DO before placing the dough plug inside?
    Do you brush the top with butter ?
  • FatDogFatDog Posts: 39
    Nice looking loaf ... good crust and crumb! I've been wanting to try bread in the egg and this has inspired me to give it a shot. Question; why did you use the parchment paper in the first part of the bake? Am I right in assuming it is to keep the bottom of the loaf from burning? Also, did you use any wood in the fire to add a wood-fired taste to the bread?
  • I preheat the DO for an hr. I did not brush it with butter it has great flavor

    Ross
  • Yes on the parchment paper and no I did not use any smoke other than the lump

    Ross
  • cookn bikercookn biker Posts: 13,407
    Ross, You really do up the bread well! I do believe you are inspiring me!!
    Thanks!!
    Molly
    Colorado Springs
    "Loney Queen"
    "Respect your fellow human being, treat them fairly, disagree with them honestly, enjoy their friendship, explore your thoughts about one another candidly, work together for a common goal and help one another achieve it."
    Bill Bradley; American hall of fame basketball player, Rhodes scholar, former U.S. Senator from New Jersey
    LBGE, MBGE, SBGE , MiniBGE and a Mini Mini BGE
  • One other question. With the set-up you use it looks as the height of the DO would be equal with the grate if used. Why use the pizza stone and not the grate? Thermal mass?
  • SSN686SSN686 Posts: 3,176
    Morning Ross:

    That is BEAUTIFUL! I have got to do more bread baking! Thanks for the inspiration.

    Have a GREAT day!

       Jay

    Brandon, FL


     

  • Clay QClay Q Posts: 4,435
    Beautiful! I bet the aroma was wonderful.
    I gotta make some more bread.
  • HossHoss Posts: 14,600
    Nice lookin loaf...As ALWAYS! ;)
  • Nice looking bread! We are going to start doing more bread on the egg ... hope it comes out looking like yours!

    Joel
  • WokOnMediumWokOnMedium Posts: 1,376
    That is beautiful...really beautiful!
  • Thanks Molly

    Ross
  • It's lower I can't go any higher or the DO lid hits the thermometer

    Ross
  • Thanks Jay I really enjoy it

    Ross
  • Not only dose it smell good Clay it taste real good

    Ross
  • Thanks Michael

    Ross
  • Get after it Joel, you can not beat home made bread

    Ross
  • HossHoss Posts: 14,600
    You are the MASTER! ;) Thanks for the posts and tips! :)
  • Thank You

    Ross
  • mr toadmr toad Posts: 668
    very, very nice

    mr toad
    In dog Beers - I have had only one !
  • Thanks mr toad

    Ross
  • WWSisWWSis Posts: 1,448
    Really nice job! I could almost smell it! :) :laugh:
  • Thanks Julia

    Ross
  • Looking great Ross. I'm trying to stay away from the carbs but this would bring me back on the wagon.
  • Hey Ross:

    Great looking bread. What size is your Egg? The first time I tried this, my DO was too high and when I put the lid down I bent the temp gauge!! Replaced that and put the DO lower. Burnt the dickens out of it, but I was too worried about the temp gauge (I didn't have much room between the top of the lid and the end of the gauge. My egg is a medium. Any suggestions? :S
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