Large loaf on the XLBGE

DMW

All the bread posts got me itching to do bread on the egg again. I just started a batch of Saturday White Bread from Flour Water Salt Yeast and I'm going to try something a bit different. This time instead of dividing into two loaves, I'm going to try it as one big loaf, just because I can on the XL I have no idea how this will turn out, but will post pics along the way.

jaydub58

Sounds great!

Absolutely looking forward to the pics.

DMW

Final fold is done, if all goes as planned should be ready to shape and proof in about 3.5 hrs

Searat

DMW, I only do round loafs. Friends are floored when they find out I made them at the house and didn't buy them at the bakery. (FYI, try finishing with kicking the temp up and doing pizza while you've go the set up going.)

DMW

@Searat I always do round loaves as well, usually divide this into 2 round loaves, presentation is great, I know what you mean. I have done pizza many times on the egg, but I don't have any extra dough ready now.

DMW

Shaped and proofing now. I have the egg setup PS legs up, CI skillet, cooking grid, then pizza stone. Getting it stabilized at 475* now.

DMW

Last minute audible called. The XL BGE Pizza Stone didn't leave much room to get the water in the CI skillet, even though I have a funnel ready, thought it might be tough. The Emile Henry stone I got from woot that someone posted about on here is a good bit smaller, but will still fit this loaf, so made the swap just now.

DMW

Here's a pic of the setup. Boiling water will be poured in the CI for steam when the bread goes on.

stantrb

I'm sure it's not standard procedure, but instead of a skillet I spritz a little water in the chimney.  It flashes to steam almost instantly.

DMW

And it's finished. A few things I'll try to do different next time. 

I forgot to score the top and the seam side was down, so I didn't get a nice split on the top. The split was on the one side and bottom. I will score for sure next time.

The side of the bread that was beside where the steam was coming up around the loaf a nicer golden brown that the opposite side. With this stone I'd like to find a large round pan that could be centered under the stone so steam would be coming up around all sides evenly. 

Word of caution, be careful when you add the water to the pan, I almost got a steam burn. 

All in all, I'm happy with the results, hopefully when I slice it after it cools the crumb will be as good as I'm hoping. Just measured it, it's 6.5" H x 10" x 8".

Little Steven

Nice boules!

Cookinbob

Looks good!  Pls post a pic when you cut it!

DMW

Just sliced it open, I should have scored the top, had a big bubble form in the top.

@Little Steven It's just one boule, pics taken from different sides.

queued

@DMW, please adopt me so I can eat some of your bread.  That looks fantastic!

caliking

Man,  bread and good butter is probably my fav comfort food bar none. 

I went through a phase some time ago when I made my own butter at home and didn't biy any from the store for several months. Sadly, it didn't coincide with SWMBO's bread making phase. It may be time to revisit the idea and make the two coincide. I could probably eat that whole boule by myself!

DMW

@caliking Homemade butter, hmm... Lately I've gotten into a kick of trying to make anything I can. Started making crackers and considering cheese and cured meats this winter. Will add butter to my list.

caliking

@DMW: pretty easy. Buy some heavy whipping cream in a carton (the liquid kind). Put it in the Kitchen-Aid and beat it on high until the solids separate. Rinse under cold water then beat the water out of the butter with a flat spatula on a cutting board. Use a paper towel or other absorbent cloth to dry the butter off and there you have it - homemade butter!

I tried different versions by adding different kinds of salt - jalapeno salt, bhut jolokia salt, smoked, black Hawaiian, pink Himalayan, sea salt, etc. It made even store bought bread taste great.

DMW

@caliking Just made my first butter. Small batch to start. Will be doing again, super easy like you said!

Searat

DMW, Thanks for the photos. Looks great. I hadn't tried the water trick. I leg down wth the stone on top. I'll add it to the tricks list.

Note on the dough not ready comment earlier. I usually do bread at the end of a 2-3 hour bake (still have lump to go and the egg is already warm). I'll prep the dough after starting the cook. The 2-3 hours gives the dough rest and rise time.

 

jEgg on

Clay Q

Hey that giant boule looks good.  Congrats.  About scoring, I find it difficult at best and sometimes make a mess of the top but scoring does control oven spring and associated expansion cracks.  I've tried different razors and found Xacto detail blades to work the best so far.

Let's see if I can post a picture.

Boule proofed and scored ready for the Baker Egg.