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Sourdough bread

pcipci Posts: 249
edited 6:13AM in EggHead Forum
Tried Egert's recipe for sourdough & its a winner. Had one problem parchment paper stuck to the bread next time I just won't use any.


  • HossHoss Posts: 14,600
    Ur loaves look FANTASTIC! :) That doesn't look like any parchment paper I've ever seen. :huh:
  • gdenbygdenby Posts: 5,937
    Egg'd sourdough is distinctly better than from a regular oven.

    Maybe wait until just before going into the Egg to place the dough onto the parchment.
  • egretegret Posts: 4,110
    Looks great! That's some good stuff, huh? I never had any problem with the dough sticking to the parchment paper. I put it in the oven on the paper and slide it back off the parchment after about 8-10 minutes. I also bake them on a pizza stone.
  • PapaBPapaB Posts: 146
    Can you point me to your recipe, please?

  • pcipci Posts: 249
    This is Egert's recipe. I don't know how to do it as a attachment.

    Sourdough Starter Refreshment
    Sourdough starter
    Filtered or bottled water
    Unbleached flour with 11-13 percent protein content
    Begin in the evening, two days before you intend to use the starter.
    1. Stir starter well to recombine. Measure out 1 cup and discard remaining
    starter (or give to a friend). Place measured starter in a glass bowl or container with
    at least 1 1/2 quart capacity. Stir in 1 cup water until combined, then stir in 1 1/2
    cups flour until evenly moistened (mixture will be lumpy). Cover with lid or plastic
    2. Let stand at room temperature 8-10 hours. Repeat, pouring off all but 1
    cup starter and feeding with 1 cup water and 1 1/2 cups flour in the morning of the
    following day, and finally once again in the evening, letting it stand at room
    temperature the entire time. The starter is fully refreshed and ready to use the next
    morning, 8-12 hours after the last feeding.
    To keep the starter alive over a long period of nonuse, store in the
    refrigerator. It’s best to feed it weekly, according to the instructions in step 1.
    Let it stand at room temperature 4-6 hours after feeding, then return it to the
    24-hour Sourdough Bread
    4 1/2 oz. (1/2 cup) refreshed starter
    3-4 oz (3/8-1/3 cup) filtered or bottled water, 80º
    5 oz. (1 cup) unbleached flour with 11-13 percent protein content
    12 oz. (1 1/2 cups) filtered or bottled water 70º
    24 oz. (about 4 3/4 cups unbleached flour with 11-13 percent protein count
    2 1/2 teaspoons table salt
    1. Make the Sponge: In a bowl or container with at least 1 quart capacity,
    use a rubber spatula to stir together starter and water until fully combined. Stir in
    flour until combined; mixture should resemble thick pancake batter. Cover with
    plastic wrap and let rise at room temperature (about 72º) until doubled in bulk, 2-3
    2. Make the Dough: Measure water into the bowl of a standing mixer; add
    sponge to water. Fit mixer with dough hook; with mixer running on lowest speed
    add flour, 1/2 cup at a time. Once all the flour has been added, continue kneading
    until dough forms a ball, about 1 minute longer. Cover bowl with plastic wrap and
    let the dough rest 20 minutes.
    3. Knead the Dough: Using fingers, create a pocket in the rested dough; add
    salt to the pocket. Knead on low speed until dough is soft, smooth and moist (dough
    should not be sticky), about 5 min. Transfer dough to a clean work surface and
    knead by hand until the dough forms a firm ball, about 30 seconds.
    4. Let the Dough rise: Lightly spray container or bowl with at least a 4-qt.
    capactiy with non-stick cooking spray; place dough in container and lightly spray
    surface of dough. Take internal temperature of dough, then cover it with plastic
    wrap. If remperatue registered below 78º, set container at room temperature (about
    70º) in a draft-free space; if warmer than 78º, set container at cool room
    temperature (about 65º) in a draft-free space. Let stand until dough doubles in bulk,
    about 3-5 hrs.
    5. Stretch the dough: Scrape dough out onto clean, work surface. Gently
    stretch the dough (to redistribute and refresh the yeast) as far as possible without
    tearing, then fold it into thirds like a letter.
    6. Divide and Shape the Dough: Using a bench scraper or chef's knife,
    divide dough in half, each piece weighing bout 1 1/2 lbs. Form each half into a
    rough ball, cover loosely with plastic wrap or a damp kitchen towel and let rise 15
    min. to shape dough, use one hand to push dough against an unfloured work
    surface, using the other hand to as a guide. The goal is to make a taught ball without
    ripping surface. Pinch bottom seam and set each round, seam side down, on
    separate sheets of parchment paper on dinner plates, rimless cookie sheets, or
    invereted rimmed baking sheets
    7. Refrigerate the rounds overnight: Spray rounds lightly with nonstick
    cooking spray and cover loosely but completely with plastic wrap. Refrigerate
    overnight, 8-12 hrs.
    8. Proof and slash the rounds: Remove rounds from the refrigerator and
    gently slide onto room temperatue surface where they can rise undisturbed for
    several hours; space at at least 6 inches apart. Loosen plastic wrap to allow rounds
    to rise; let rise until at least doubled in bulk and dough barely springs back when
    poked with your knuckle, 3-4 hrs. Meanwhile, after 2 hours, adjust oven rack to
    lower-middle position, place a baking stone on the rack and heat oven to 500º.
    Working one at a time, carefully slide rounds on parchment onto baking peel,
    rimless cookie sheets or inverted rimmed baking sheet. Using a sharp razor blade or
    knive held at a 45º angle to work surface, slash surface of rounds to 1/2-3/4 inch
    9. Bake the Bread: Working quickly, spray loaves with water slide onto
    baking stone and immediately reduce oven temperature to 450º. During the first 5
    min. of baking, spray loaves with water 2 additonal times; bake until deep golden
    brown and an instant read thermometer inserted into center of loaves registers
    about 210º, about 30 minutes total. Transfer loaves to a wire rack, discard
    parchment and cool loaves to room temperature on a wire rack, about 2 hours.
  • PapaBPapaB Posts: 146
    Thanks. If I don't have a starter to begin with, what do you recommend?
  • Agreed. It appears that the OP used brown kraft paper. Parchment paper is white, and it is silicone-coated, so it is nonstick. Sure, you don't need paper under a loaf, but it requires gentle handling to transfer it from wherever it proofed to a peel then to the baking stone. Point of the parchment paper is to make it easy to move.
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