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  • Congrats, ol' fella. Cheryl and Puj
  • Here's my recommendation: Make the dough in the bread maker, and as Fidel says, take it through the kneeding stage. Pull it from the bread maker, and let the dough rise until doubled (60 to 120 minutes?). Shape the dough and then place it in th…
  • You will likely find ceramic stones of different sizes in inventory at a ceramic supply store. I suspect that the greater Vancouver area has one. Puj
    in Pizza stone Comment by Puj November 2008
  • If you are ordering stuff, spend the $6 for the screen. The mini is the most mobile Egg, so you might as well outfit it so you can use it in multiple environments. Over the years we have added screens to all of our Eggs. The small and mini were…
  • Spring "DDC" Chicken, If done correctly, you would get your wish. The electronic document equivalent to the DDC is called 'metadata'. Also, all good search engines are quite capable of performing full content/text searches. The real good new…
  • 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 typicall…
  • I have an XL Egg that, to date, has been 100% dedicated to baking breads, pizzas, calzones, etc. In the 22 months of service, this XL has proven to be a great alternative to a traditional brick oven (half the cost of building a brick oven in my nei…
  • There are other factors to consider when baking the pizza in addition to the setup of the stone(s) in addition to what I've read in this thread. Here are a couple to ponder: - Wetness of the dough: Hydration counts, the wetter the dough the slow…
  • Bamadad,[p]I've bought the PC-200 two eye burner about 10 years ago; still works like a champ. There are a couple of other models to check out too.[p]Puj [ul][li]Superb Burners[/ul]
  • Matt,[p]You shouldn't, but I recommend putting in the stones when the dome temp hits 250F to 300F. I also recommend that you visit the Whiz's site and read the pizza baking section.[p]Puj [ul][li]Whiz's Pizza Section[/ul]
  • I guess I can give two reasons why I'm not that active on the Forum ... 1) We have been constantly on the go since mid October, starting with Eggtoberfest and, 2) The Forum has evolved over the past couple of years into more of a social networki…
  • Outstanding, did Sally get you a new box of Crayola 64s for Christmas?
  • icemncmth,[p]Understand your perspective ...[p]Puj
  • Juliem4444,[p]As 'ab ovo' states, 22 - 23 pounder will fit the large.[p]Enjoy your cook and meal, Puj
  • Hey Whiz, for some reason I've always been under the impression that you had 17 Starr 'X' bottle openers. Mrs. Puj and I only count 16. Is it 16 or 17? [p]BTW, regardless of the answer, all those bottle openers together make up one beautiful site …
  • MR.B,[p]A good rule of thumb for bread and pizza baking is "higher in the dome is better". Raising your stone will be a good thing. [p]Puj
    in pizza pie Comment by Puj June 2007
  • egret,[p]BRAVO! The bubbles in the crust provide the clue...[p]Nothing better than a great loaf of sourdough.[p]Puj [p]
  • Ted,[p]It's not the egg, the problem and the answer will lie with the dough. Under proofing is the logical suspect, but I'm sure you'd prefer not to here this ... again. Another suspect would be the internal dough temp at the time of the start of …
  • WessB,[p]I know, I know ..... Hope everyone has a blast this weekend. Say hi to all for me.[p]Puj
    in More Dough Help Comment by Puj May 2007
  • Big Daddy - OCT,[p]One way to store the dough is to spray the inside of a plastic food storage bag or ziploc bag with a cooking spray (Pam or equivalent). For dough, I'll use an olive oil spray.[p]As a rule of thumb, I'll store dough in the refrige…
    in More Dough Help Comment by Puj May 2007
  • JQuinn,[p]I follow the Izzy Cohen bagel recipe verbatim. This recipe can be found in "Breads from the La Brea Bakery", Nancy Silverton, pp.220-224.[p]The book is one of the best on the market.[p]Puj [ul][li]Breads from the La Brea Bakery[/ul]
  • My bad .... [ul][li]Whole Wheat Pizza Dough[/ul]
  • Eggcitable Boy,[p]I posted this recipe in the Forum's Recipe section a number of years ago. Take a look and, if it fits your needs, have at it.[p]I play with the ratio of bread flour and whole wheat flour (I'm pretty set on a 50/50 ratio these d…

  • JQuinn,[p]Yes, if you can bake bagels in a regular oven, you can bake them on an egg. I use my XL BGE most of the time for baking breads, including bagels.[p]Good luck,[p]
  • Hoss's BBQ,[p]This method of creating steam works ok with the Egg. I believe Clay has previously mentioned that he increases, or will increase, the baking temperature. A combination of both steam and temp will improve the color of a bread bake in …
  • ClayQ,[p]It certainly looks like it is on the way. I'd be careful with the heat from the cable box. The ideal temperature for a culture to grow is between 70F and 75F, and it is better to err on the cool side when building a starter.[p]Puj
  • Charles in SC,[p]A typical loaf should be baked to 195F - 200F internal temp (minimum). You can also tap the bottom of the loaf with your knuckles and if you get a hollow sound, its done.[p]Puj
  • BlueOvalBruin,[p]Parchment paper works just fine. Once you get the hang of keeping the dough from sticking to the peel, you'll probably get rid of the parchment paper (one less moving part, and a penny or two saved).[p]One thing that you can do wit…
  • ClayQ,[p]Bravo! By now I suspect you don't have any of it left.[p]Puj
  • BENTE,[p]You are dead on! When a loaf gets to 200F+, then it is time to pull it out of the egg (for most breads).[p]Your loaf looks wonderful, great job![p]Puj
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