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Egged breads

Hungry Celeste
Hungry Celeste Posts: 534
edited November -1 in EggHead Forum
Now that 90+ degree days are here, I've moved my bread-baking outside to the Egg. Here's a sourdough boule and some seeded twists, both Egg-baked (and from recipes in Amy's Breads cookbook). The dough uses a sourdough starter, built into a stiff-dough levain, then into a final dough. Not hard, but spread out over several days. A long-fermented loaf is a good way to have a "kitchen project" going during the week--intermediate steps require little active time, and you can schedule the baking for a slow, weekend morning or a time when you'll be lighting the Egg anyway.
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And the seeded twists, after baking:
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