New Setup (to me) for Baking Bread

DMW

I just tried something new and it worked really well, thought I'd share.

Platesetter legs up, 3 firebricks on their sides, baking stone on top of the bricks. 3 small size drip pans. Right before putting the bread on, pour boiling water in each of the drip pans to generate steam. Rotate several times throughout to compensate for potential differing temps. I waited too long to rotate the first time, and one side is noticeably darker than the rest. 

This setup allows you to easily pour the water in the pans and not have the cooking grid get in the way. It also raises the stone higher in the dome. The downside is with the standard stone in the XL at gasket height I could fit 2 standard size boules at the same time. With this setup you need to use a smaller stone and no way you could fit 2 on at once, so I improvised. 

I shaped a single large boule using the Overnight Country Blonde recipe from Flour Water Salt Yeast. The final was about 12" across and just over 3 lbs. This was also my first bread with no commercial yeast, only starter that I cultured with whole wheat flour and water over several days for leavening. It just barely fit on the Emile Henry stone I used.

BigWader

man that looks good.  I got the book but I have got to get going on making bread.  Where did you get your baneton?

DMW

@BigWader I got my proofing baskets from Lucky Clover Trading Co. (http://www.luckyclovertrading.com) They charge a processing surcharge for orders under $50, so I found someone else local that wanted to get some and we put a joint order together. Just search for "proofing basket" on their website, they have a variety of shapes and sizes.

caliking

Nice setup ... and boule!

Griffin

Looks good. I may try a batch on the Egg tonight, or may go in the oven. Been lazy and depends on when the cold front is going to hit. What's the puropse of a proofing basket?

DMW

@Griffin The proofing basket gives the boule a nice uniform shape. You also get the nice spiral design as well. You can proof in a floured towel in a bowl as well. That's another advantage, using a floured basket doesn't get the towels all floured up and keeps SWMBO happier.

HogHeaven

This is my BGE set up for baking bread... I cook mostly sourdough and ciabatta bread. The pizza stone over steel mixing bowl is how I create the steam needed to get maximum rise out of my dough. Right after I score the dough I spray it with water and then place it on the pizza stone and then cover it with the preheated stainless steel mixing bowl. That's how I get my steam and maximize the rise if the dough. With sourdough bread I cook at 550 degrees for the first 20 minutes under the mixing bowl and then I remove the mixing bowl and turn the heat down to 465 degrees and cook to color... I don't use the daisy wheel at all. That way I get maximum airflow and I can see what is happening to my dough. Get you pizza stone above the felt line... Hmmm... I can't attach a file, so use your imagination. Sorry.

johnmitchell

Fantastic looking bread..

SeahawksEGGHead

I did something this weekend my wife can not recommend.  After a low and slow pork shoulder during the day, I cranked up the egg to 350 and on 3 fire bricks (much like you did) i placed an air bake cookie sheet filled with hamburger buns.  Buns turned out good (a bit smokey for my wife), and the air bake was a little blackened on the bottom.  She's making me buy her a new air bake set, and next time we'll be doing them in the oven.

Mickey

Not sure how to get all that in my Mini? But yours is outstanding!