First Bread on the Egg

avibug

I'd been meaning to try this for a while.  Got a copy of Flour Water Salt Yeast and did the single-day white bread.  Dough didn't seem to rise much, but it came out pretty good.  Baked it in a cast iron pot, first covered and then uncovered.  I'm trying his pizza dough recipe on the egg tonight, and already had better luck with the pizza dough rising overnight.  

Monaarts

I was planning on doing some bread this weekend...  Could you share the recipe?

NCEggSmoker

I haven't managed to try anything other than cornbread in the egg yet...I did some pizzas using Reinhart's Napoletana dough which was very wet and difficult to work. I've made lots of pizzas before but typically with much lower hydration. 

cook861

Nice looking bread would make great sandwiches

avibug

@Monaarts: I don't have a link to the recipe since I pulled it from a book.  Recipes from this book are a bit hard to share, in that most of the book explains technique for mixing and manipulating the dough.  

Eggcelsior

avibug said:

@Monaarts: I don't have a link to the recipe since I pulled it from a book.  Recipes from this book are a bit hard to share, in that most of the book explains technique for mixing and manipulating the dough.  

This might be close.

Walt2015

Looks great. I'm inspired to try my first now. 

thegooddocta

@avibug what do you think of the book?

Begger

You almost don't NEED a recipe for pizza dough / French Bread.    They are ALL the same.  
flour, water, oil, yeast, salt and sometimes sugar.   I use OLIVE oil, but that's just me.  
I plan on using my Bread Machine and make 2 lb of 'pizza dough' which is the same as French Bread, lacking only SUGAR.    
The 2nd rise in the final shape will be a problem, but I'll PREHEAT my oven to as low as it'll go, then use my thermocouple temp gauge to monitor for maybe 110 or so.   HIGHER, or TOO high and you'll kill the yeast.   too cool and it may not rise correctly.  

Begger

OOPS!   Forgot the  SALT

avibug

@Eggcelsior -- thanks -- that was the recipe I used. 
@thegooddocta -- really liking the book so far.  Haven't tried anything too complex, don't think I'm up for starting Levain breads yet.  But the pizza dough I made from the book tonight was much better than the dough I've made in the past.  
@Begger -- I tend to disagree.  For whatever reason, the pizza I made tonight following the instructions in this book were a huge improvement over past pizzas.  I credit the recipe/technique in the book. 

bigbadben

I have FWSY. It is a great learning reference. I consider myself I pretty good bread baker and learned quite a bit from that book.  My biggest take away was the role of water and flour temperature and the affect on timing.  This has even inspired me to start a little food science blog and show what happens when you vary these recipes.

Begger

I'm sorry?  WHICH book did you use for your recipe source?
Can you share the recipe, especially if it includes anything except the 'basic' bread ingredients?
In my brief experiments, I've found that Kosher Salt and Olive Oil help some.
I could use Canola or Corn or whatever oil, but I think Olive Oil is in keeping with where the bread comes from.   
What is your BLOG, BIGBAD?    I'll go check it out.

bigbadben

Begger said:

I'm sorry?  WHICH book did you use for your recipe source?
Can you share the recipe, especially if it includes anything except the 'basic' bread ingredients?
In my brief experiments, I've found that Kosher Salt and Olive Oil help some.
I could use Canola or Corn or whatever oil, but I think Olive Oil is in keeping with where the bread comes from.   
What is your BLOG, BIGBAD?    I'll go check it out.

Dear Mods, I do not see many links posted in this forum, so I hope I am not breaking any rules.  I was asked for this link so here goes.  Please delete if I am violating the rules.

I started my food science / kitchen experiment blog while I am between jobs.  My inhouse designer (wife) is busy at work, or I would have a few more posts up.  look at Bensbites.net.  

thanks

PS if you are looking for recipes from the OP google for Ken Forkish and his cookbook "flour Water Salt Yeast"

Thanks
Ben