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1st good Egg'd bread
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gdenby
Posts: 6,239
A small triumph. After over a year, I made a good sour dough loaf on the Egg. And! The big deal is that I'm pretty sure I can repeat the results.
The image above shows that I failed to slash the top, and so the "oven spring" almost popped the top off. But it was the best spring I've had. And I didn't get very good browning, so I cheated, and brushed the top with butter towards the end.
And a shot of the interior. No really big holes, and so not very "artisanal," but a good loaf for sandwiches. Its good enough my wife and I have eaten half in the first day.
The Egg set-up was simple. Platesetter inverted, with grill on top. Pizza stone on grill. Preheat for 1/2 hour at 350+. Dough in pan on the stone with a good spray of water across both the dough and the stone and platesetter (the dough was at 60% hydration.) The baking took a little under an hour.
Comments
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Congratulations! well done
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mmmmmmmmmm good, egged bread!
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I never expected bread to be so complex. Worth the trouble, tho'.
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I'm using the original San Francisco culture from Sourdough Int'l. Its amazingly vigorous, and, so, very easy to keep and use.
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Looks great!! Nice job!!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 -
Just took 3 years from seeing the first pics of Egg'd loaves. Didn't realize right away that the BBQ rib machine was just as good as a bakery oven.
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Next time, I'll make twice as much.
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I love bread cooked on the egg .
I cook it until the internal temp is 205 F -
gdenby,
That loks realy good. I'm going to start learning to bake on the egg in the fall.
SteveSteve
Caledon, ON
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Steve - the fall? that's pretty soon for you eh?
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looks beautiful...
i haven't paid attention. have you posted earlier attempts? were you trying to perfect a method?
FWIW, i don't think butter is cheating :P -
Lokks like you got a nice consistant crumb and even browning!
Looks like gooood toast to me....
Niiiice Job!!I spent most of my money on good bourbon, and bad women...the rest, I just wasted!!
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