Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
National BBQ Month sure was tasty! We hope you got to try just as many new BBQ recipes as we did and some old favorites as well. If not, you can find all our BBQ recipes here and try them out all summer long. One of our favorites was Dr. BBQ’s Spare Rib Surprise and Ted Reader’s Rum Injected Sweet Potatoes. As the weather’s heating up, use your EGG for a cool treat-Ice Cream Sandwiches! Keep an eye out for some Father’s Day recipes from chefs & their dads, coming soon!

Big Green Egg headquarters has moved - come visit our new showroom and check out the museum and culinary center too! 3786 DeKalb Technology Parkway, Atlanta, GA 30340

NO KNEAD ARTISAN BREAD

SmokinGuitarPlayerSmokinGuitarPlayer Posts: 698
edited 8:08PM in EggHead Forum
I'm on a baking "jag" .... must mixed up some no-knead style artisan bread dough for baking tomorrow ...it's sitting here on my desk "growing" now. I'll post pics of the finished product tomorrow. FB/SGP

IMG_4237.jpg
Fred A. Bernardo , owner of Tasty Licks BBQ Supply in Shillington, Pa. 
·

Comments

  • AZ TravelerAZ Traveler Posts: 662
    That sure makes nice bread. Enjoy
    ·
  • Yep , I use that technique/recipe a lot. Today I'll take it and either make bread loaves or maybe focaccia with it!
    Fred A. Bernardo , owner of Tasty Licks BBQ Supply in Shillington, Pa. 
    ·
  • BobSBobS Posts: 2,485
    That just has to turn out good!

    I have been having a great time baking since I attended the baking class you held with Warren Prince (aka UnConundrum.

    When you talk about no-knead bread, are you talking about the technique from Reinhart's book or the one from the New York Times?
    ·
  • I used the recipe out of the book "Artisan bread in 5 minutes a day" . I think I'm gonna make focaccia out of it today ... at least one of the batches .. pics will follow ... I often use Peter's technique and that works really good.
    Fred A. Bernardo , owner of Tasty Licks BBQ Supply in Shillington, Pa. 
    ·
  • FlaMikeFlaMike Posts: 648
    It also makes for a pretty good pizza dough as is. Just a bit hard guestimating and cutting off the right size dough ball.
    ·
  • Yep ..I've used it once or twice ... hard to stretch out that sticky glob but I just either do in a pan or stretch it out oh parchment.
    Fred A. Bernardo , owner of Tasty Licks BBQ Supply in Shillington, Pa. 
    ·
  • ChappyChappy Posts: 198
    That is a great book, I think everyone should get it. It is the easiest bread to make. Anyone can do it.
    ·
  • RicklesssRicklesss Posts: 391
    Chappy,
    I agree! Every one should!
    I recently, showed my neighbor and good friend how to bake bread, he's 73 years young and baking bread is something he always wanted to try but never did.
    Then, I got him the book and a 6qt plastic container with a lid, I think he's gonna be alright!

    Tonight I mixed up the ingredients to the Buttermilk recipe, haven't tried it yet, so looking forward to it.
    ·
  • You're right ...could not be easier. We make the stuff at the store all the time and people can't believe how good the bread gets when baked on "the Egg".
    FB
    Fred A. Bernardo , owner of Tasty Licks BBQ Supply in Shillington, Pa. 
    ·
Sign In or Register to comment.