Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing kamado recipes by following Big Green Egg at:

Facebook  |  Twitter  |  Instagram  |  Pinterest  |  Youtube  |  Vimeo
Share your photos by tagging us and using the hashtag #EGGhead4Life.

In Atlanta? Come visit Big Green Egg headquarters, including our retail showroom, the History of the EGG Museum and Culinary Center!  3786 DeKalb Technology Parkway, Atlanta, GA 30340.

Chad Robertson's Tartine Bread

chocdocchocdoc Posts: 461
edited 7:03PM in EggHead Forum
Someone linked to this loaf a week or so ago - can't recall if it was on the eggheadforum or another.

The link is here.

I grabbed a nice active starter from Niagara College when I was there last week - so avoided the 20 days at the beginning of the recipe.

I did two loafs on the egg - plate setter legs up, grill, pizza stone. Temperature about 550 dome. Not a very dark top.

DSCN2441 by ChocDoc1, on Flickr

The remaining loaf I did in the oven - put it on the pizza stone, put a stainless bowl over it for the first 20 minutes, then removed the bowl for a further 25 minutes.

DSCN2440 by ChocDoc1, on Flickr

It's all sitting on racks and singing to me right now.


Sign In or Register to comment.
Click here for Forum Use Guidelines.