Want to try some bread. Need guidance.

travisstrick

I know TFJ made some good looking artisan bread one time. I'd like to hear about y'all's fav recipe. I've made just about everything on the egg except bread. I'll be doing this for turkey day but want to practice ahead of time. Thanks in advance.

NPHuskerFL

My fav is Amish Friendship Bread.

hapster

I use a pizza dough ball, shape into a loaf, coat with some olive oil, salt, pepper, and other spices... Cook it for about an hour at 400°.

Turns out great...

theyolksonyou

hapster said:

I use a pizza dough ball, shape into a load, coat with some olive oil, salt, pepper, and other spices... Cook it for about an hour at 400°. Turns out great...

I'm not trying to point out typos, but "shape into a load" cracks me up. I keep thinking of err...Babe Ruth shaped bread really done...

Now back to being 42, sorry for the regression to my pre-teen yrs...

Carolina Q

You won't find one easier than this. http://www.greeneggers.com/index.php?option=com_simpleboard&func=view&id=1253483&catid=1

Made a loaf just yesterday. Here's one from earlier...

DieselkW

Do you have any experience baking bread in an oven?

Same thing - I use  an iron loaf pan, indirect legs down, raised iron grill 6 inches above the plate setter, and set it at 350f. for 40 minutes before first check.

I want the top of the loaf to be pretty high up in the dome, but not in direct path of the chimney. 

https://www.scribd.com/book/44856423/Recipes-From-Peter-Reinhart-s-Artisan-Breads-Every-Day-by-Peter-Reinhart

blind99

theyolksonyou said:

hapster said:

I use a pizza dough ball, shape into a load, coat with some olive oil, salt, pepper, and other spices... Cook it for about an hour at 400°.

Turns out great...

I'm not trying to point out typos, but "shape into a load" cracks me up. I keep thinking of err...Babe Ruth shaped bread really done...

Now back to being 42, sorry for the regression to my pre-teen yrs...

At least he didnt suggest pinching the loaf!

Beard on bread was my intro to bread baking many years ago.

Great bread baking is an incredible skill, maybe like great brisket!

travisstrick

Carolina Q said:

You won't find one easier than this. http://www.greeneggers.com/index.php?option=com_simpleboard&func=view&id=1253483&catid=1

Made a loaf just yesterday. Here's one from earlier...

Perfect. Just what I was looking for.

travisstrick

Do you think you could freeze the bags after the initial proof?

henapple

Flour, Water, Salt, Yeast. ...the book TFJ told me about. Great bread. Dutch oven cook. Incredible.

Carolina Q

travisstrick said:

Do you think you could freeze the bags after the initial proof?

I don't know. After a day (or overnight) of sitting there, it's one sloppy, wet bowl of dough. I mix mine in a bowl, not a plastic bag, but whichever. I've never bothered trying to freeze. If you do, you'll just have to wait for it to thaw and come to room temp anyway.

One thing to note, after you add the water, mix it thoroughly. And then mix it some more. If you don't, you'll wind up with clumps of raw flour here and there throughout the boule. Not tasty!

Also, I've found that a large CI DO allows the very wet dough to spread/flatten out too much. If you use a small diameter DO, it helps. A lot. Mine is an 8" diameter DO.

travisstrick

henapple said:

Flour, Water, Salt, Yeast. ...the book TFJ told me about. Great bread. Dutch oven cook. Incredible.

Thanks tony. Just ordered it.

henapple

Do the overnight bread and pizza dough if possible. I've used the pizza dough on day 3 and still good.

Carolina Q

henapple said:

Do the overnight bread and pizza dough if possible. I've used the pizza dough on day 3 and still good.

I think Day 3 is the optimum. Days one or two, it hasn't quite gotten "there" yet. Four or more, it starts to deteriorate. At least with the recipes I've tried.

Except with the bread I mentioned above. That recipe is intended for a 12 hr or so room temp proof.

SkinnyV

Todays haul i just use a starter, salt and flour. I did my first wheat loaf using a sourdough starter today so we will see how the taste and texture comes out. Its fun and havent bought a loaf in 3 months or so.
Both made in a dutch oven 425, 25 mins covered and about 12 more unvcovered. BTW i cook mine in the oven, dont see the need to preheat and burn so much lump on the egg.



Slicer is handy also, older pic.

SaltySam

I've done a couple Dutch oven camp breads. Crazy easy. I added some rosemary and red onions the second batch and it was really good.

Cookinbob

I have done a lot of bread in the oven, some on the egg.  Had to slow down as i was gaining weight.  Anyways, I documented one egg cook pretty thoroughly here.  http://eggheadforum.com/discussion/1158097/bread-on-the-egg-pic-heavy/p1.

i follow the Artisan Bread in Five method which is no knead.  Once risen, the dough can wait in the fridge for up to 10 days until you are ready for a loaf.  Bake it on a stone, not in a DO like the Flour Water Salt Yeast followers.  For some reason I do not feel comfortable dropping raw dough into a 500 degree pot.  I also use their pizza dough recipe (same thing but replace 1/4 C of water with Olive oil).  I have used it over 5 days with excellent results.

keepervodeflame

Bread on the Egg is a lot of fun and very rewarding. Not near as difficult as you would think. If you use regular dry active yeast.  Let the dough sit out  on the counter in an oiled bowl covered with a damp dish cloth for about 2 -2 1/2 hours. Then put the dough in one of those cheap plastic food storage boxes (it makes a great proof box) and let it sit in the fridge overnight. next day let it come to room temp and rise again, punch it down, and let it rise once more before you bake it in the egg. 375 for 30 to 45 minutes. Here is an interesting loaf I made this week. Dried fix, pistachio nuts, rosemary and thyme, rustic bread

grill4us

This is a great discussion!  I've gotta try to make some bread - I'm thinking I'll make a beef stew on the egg and when that's done, on goes the dough, then 30 to 45 minutes later, we feast!!

sumoconnell

Beer is liquid bread. I buy it by the case. I hear making this liquid bread at home can be very fulfilling also.

Mickey

Jalapeño Bacon Cornbread is good.

Griffin

The recipe in @Cookinbob link is great.

travisstrick

What's the white stuff on the crust?

Cookinbob

It is flour. You dust it right before baking.

Carolina Q

Here, watch this...

http://www.cookingchanneltv.com/recipes/laura-calder/the-miracle-boule/the-miracle-boule-video.html

henapple

travisstrick said:

What's the white stuff on the crust?

Scarface bread. ..gets you going in the morning