Baking bread on your BGE... Steam.

HogHeaven

Best way to get lots of steam... On your BGE. I saw on another website how to get the steam you need to allow your loaf to get maximum OVEN SPRING which will help you get a nice grigne, EAR's. They cook in kitchen ovens, not BGE's. I have a 14" pizza stone I bake bread on. I have a large stainless steel mixing bowl that sits on the pizza stone over my boule's. Right before I put my loaf onto the pizza stone I score/slash it and then using a spary bottle - I mist it with lots of water. I put the loaf on the stone and then put the mixing bowl over the loaf. I leave the mixing bowl on for 2/3 of the cooking time. If it's a 30 minute cook I leave the bowl over the loaf for 20 minutes. I bake my bread hotter than most recipes suggest. For the first 20 minutes I cook at 500 degrees. Then I take the mixing bowl off and turn the temperature down to 465 degrees. Then I cook to color, not to time. Works like a charm. Here is last weeks bake... http://www.flickr.com/photos/food_pictures/8991726160/ I use this method both on my Big Green Egg and in my kitchen oven. I get less heat fluctuation on my BGE though. http://www.flickr.com/photos/food_pictures/8727568016/ Notice... My pizza stone is above the felt line. What you don't see is that my daisy wheel is off and I'm controlling my temp with the bottom vent. That way I get maximim airflow and... I can watch my loaf bake through the top vent. Try it... It works.

Spring Chicken

That's absolutely beautiful.  I've got to try your method as soon as possible.

I think I have everything necessary to do it.  If not, I'll get it.  Well, except for the 'white thumb' part.

Thanks for sharing.

Spring "Just Got Me A New Way Of Baking Bread" Chicken

Spring Texas USA

Bran

I just tried my first loaf on Sunday but did it in a 5 qt. dutch oven on the large egg. It was delicious, but, I removed the lid for the last 10 minutes, baking at 400 indirect, and couldn't get any browning on top. Had to finish it on broil in the kitchen for about 2-3 minutes.

jimreed777

tried it all - Egg, steam pan in the oven, different strategies... then I found this clay baker.

http://breadtopia.com/store/round-la-cloche/

Whatever recipe I am doing for bread, I preheat the oven with the La Cloche in it and bake at 425 for about 30 minutes and then remove the top and bake to color. Works every time.

SkinnyV

I do my baking in the oven with a la creuset. I think its the same effect, spray score and cover first 25 min. Last 12-15 uncovered.

HogHeaven

Spring Chicken... White thumb?

Timvanee

Those loafs look great! I started baking bread about 2 months ago and have tried many different types and techniques, but have not made the move to my BGE yet...

Do you use any wood to get a smokier flavor (similar to a wood fire oven)?

HogHeaven

Timvanee... No I don't add wood for my bread cooks. You will find the BGE to be superior to your kitchen oven for bread baking once you get the hang of it. Your oven has more heat variance than your BGE does. If you bake bread at say 475 degrees. Your oven will take the heat up to 485 and then down to 465 it will average 475. Your BGE will not vary more than a few degrees during a 30 minute cook. I find elevating my pizza stone above the felt line works best for bread and pizza.

Bran

HogHeaven, that's one thing I didn't do the other day. I had the DO sitting on the PS. May have been too low to get any browning.

HogHeaven

Over proofing can cause your bread not to brown too.

eggnadir

Made Whole Wheat Bread on the BGE.