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Dutch Oven Bread
I absolutely love baking on my egg ... made dough last night, let it sit for 18+ hrs .. did the final prep work this afternoon, placed dough on parchment paper, set it inside the dutch oven, placed it in a 450 degree egg (covered) then 15 minutes uncovered.
It came out awesome!
It came out awesome!
I've slow smoked and eaten so much pork, I'm legally recognized as being part swine - Chatsworth Ca.
Comments
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The bread looks great. I've tried multiple times to duplicate the color and texture you get like this versus naked on the egg and I can't do it. I use a stoneware cloche instead of a Dutch oven but I don't think it matters.
Here's an idea to chew on... Think about using your pizza stone on the grill and then inverting the Dutch oven over the bread - like a hat. Managing the dough might be easier that way and you'll still get the same effect. It would look a bit like this:
You would just have the Dutch oven in place of the cloche. I think putting a "hat" on the bread might be easier than dropping dough into a hot pot. Something to think about. Either way, your bread looks great my friend.
Coleman, Texas
Large BGE & Mini Max for the wok. A few old camp Dutch ovens and a wood fired oven. LSG 24” cabinet offset smoker. There are a few paella pans and a Patagonia cross in the barn. A curing chamber for bacterial transformation of meats...
"Bourbon slushies. Sure you can cook on the BGE without them, but why would you?"
YukonRon -
Pass the butter please.
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Looks great. Never thought to use parchment paper like you I'd, great ideaLBGE & SBGE. Central Texas.
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looks fantastic! I have a woefully underused dutch oven.....need to get off my behind and try this
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Nice. I'm jellyPlumbers local 130 chicago. Why do today what you can do tomorrow
weapons: XL, Minie, old gasser, weber, v10 Bradley smoker and sometimes talent!
Bristol, Wisconsin -
Nice! Now, what's the benefit to mixing on the washer? I want to know all the ins and outs!------------------------------
Thomasville, NC
My YouTube Channel - The Hungry Hussey
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tarheelmatt said:Nice! Now, what's the benefit to mixing on the washer? I want to know all the ins and outs!Sandy Springs & Dawsonville Ga
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bgebrent said:tarheelmatt said:Nice! Now, what's the benefit to mixing on the washer? I want to know all the ins and outs!Coleman, Texas
Large BGE & Mini Max for the wok. A few old camp Dutch ovens and a wood fired oven. LSG 24” cabinet offset smoker. There are a few paella pans and a Patagonia cross in the barn. A curing chamber for bacterial transformation of meats...
"Bourbon slushies. Sure you can cook on the BGE without them, but why would you?"
YukonRon -
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Tim, that is a great looking loaf right there. Very impressive. Is that a 7 quart DO are you using for that?
Phoenix -
@blasting .. thanks, it's a 5 qt, @Terrebandit .. dang it, forgot to take a sliced pic.I've slow smoked and eaten so much pork, I'm legally recognized as being part swine - Chatsworth Ca.
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Looms great. Mind sharing which recipe you used for dough?Columbia, SC --- LBGE 2011 -- MINI BGE 2013
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@Chubbs .. It was actually really simple, 3 cups King Arthur all-purpose flour,1/2 teaspoon rapid rise yeast 1/2 teaspoon salt, 1& 1/2 cups of water.
Fold ingredients gently (as not to bruise the dough) into each other .. cover overnight.I've slow smoked and eaten so much pork, I'm legally recognized as being part swine - Chatsworth Ca. -
I cooked a some on the egg just once and it came out really nice. My wife likes the King Arthur no need bread recipe. Cooked it on the pizza stone wasn't brave enough to try the D.O like Tim.
XL BGE, KJ classic, Joe Jr, UDS x2 -
@SoCalTim that was an amazing looking cook my friend. I honestly am amazed at the color you got on the crust. All I would need with it is a big pot of Sunday gravy aka red sauce for you non Italians.XL BGE, KJ classic, Joe Jr, UDS x2
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@SoCalTim how long was it in the egg before you removed the lid?XLBGE, MMBGE, CyberQ
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1move said:@SoCalTim how long was it in the egg before you removed the lid?I've slow smoked and eaten so much pork, I'm legally recognized as being part swine - Chatsworth Ca.
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Thanks Tim, just about to do my cook, can't wait to see how it turns outXLBGE, MMBGE, CyberQ
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Just an FYI SoCalTim, reading your post today has inspired me to bake 5 loaves today. Thanks for the great idea!If it's brown, it's cook'in....If it's black, it's done ---my Grandfather Medium BGE
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That loaf looks terrific.
I'm just getting the kind of oven spring i would like to see (i.e. like yours). Have tried new yeast, and even bought some SAF yeast recently. I seem to get better results in a DO than uncovered on a stone, but still not the kind of oven spring that many here seem to get. Most recent attempt was with the King Arthur no knead recipe which is similar to the Artisan Bread in 5min recipe.#1 LBGE December 2012 • #2 SBGE February 2013 • #3 Mini May 2013A happy BGE family in Houston, TX. -
My daughter (she's 3) and I made a few loaves yesterday too (she put feta cheese in hers) and we topped them with some cheddar! We didn't use a dutch oven though.
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With a well seasoned DO, you really don't need the parchment paper. It truly will slide around when it's ready.Signal Mountain, TN
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@TN_Egger, this particular DO is only a month old, just breaking it in.I've slow smoked and eaten so much pork, I'm legally recognized as being part swine - Chatsworth Ca.
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SciAggie said:The bread looks great. I've tried multiple times to duplicate the color and texture you get like this versus naked on the egg and I can't do it. I use a stoneware cloche instead of a Dutch oven but I don't think it matters.
Here's an idea to chew on... Think about using your pizza stone on the grill and then inverting the Dutch oven over the bread - like a hat. Managing the dough might be easier that way and you'll still get the same effect. It would look a bit like this:
You would just have the Dutch oven in place of the cloche. I think putting a "hat" on the bread might be easier than dropping dough into a hot pot. Something to think about. Either way, your bread looks great my friend.Thank you,DarianGalveston Texas -
Photo Egg said:SciAggie said:The bread looks great. I've tried multiple times to duplicate the color and texture you get like this versus naked on the egg and I can't do it. I use a stoneware cloche instead of a Dutch oven but I don't think it matters.
Here's an idea to chew on... Think about using your pizza stone on the grill and then inverting the Dutch oven over the bread - like a hat. Managing the dough might be easier that way and you'll still get the same effect. It would look a bit like this:
You would just have the Dutch oven in place of the cloche. I think putting a "hat" on the bread might be easier than dropping dough into a hot pot. Something to think about. Either way, your bread looks great my friend.XL, Small, Mini & Mini Max Green Egg, Shirley Fab Trailer, 6 gal and 2.5 gal Cajun Fryers, BlueStar 60" Range, 48" Lonestar Grillz Santa Maria, Alto Shaam 1200s, Gozney Dome, Gateway 55g Drum -
Thatgrimguy said:Photo Egg said:SciAggie said:The bread looks great. I've tried multiple times to duplicate the color and texture you get like this versus naked on the egg and I can't do it. I use a stoneware cloche instead of a Dutch oven but I don't think it matters.
Here's an idea to chew on... Think about using your pizza stone on the grill and then inverting the Dutch oven over the bread - like a hat. Managing the dough might be easier that way and you'll still get the same effect. It would look a bit like this:
You would just have the Dutch oven in place of the cloche. I think putting a "hat" on the bread might be easier than dropping dough into a hot pot. Something to think about. Either way, your bread looks great my friend.
Guess I have been lucky. Mine have handles and I just tilt them over and they fall out onto the counter. I guess depends on style of cast iron dutch oven.Thank you,DarianGalveston Texas -
Because a cloche is a Heck of a lot easier to work with. Getting bread out of a 450 degree DO is dangerous work.
Guess I have been lucky. Mine have handles and I just tilt them over and they fall out onto the counter. I guess depends on style of cast iron dutch oven.XL, Small, Mini & Mini Max Green Egg, Shirley Fab Trailer, 6 gal and 2.5 gal Cajun Fryers, BlueStar 60" Range, 48" Lonestar Grillz Santa Maria, Alto Shaam 1200s, Gozney Dome, Gateway 55g Drum -
Thatgrimguy said:I don't think it's a huge deal. But for multiple loaves I don't pull my cloche out of the oven ever. It's a little easier but not a huge deal for sure.Thank you,DarianGalveston Texas
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Photo Egg said:SciAggie said:The bread looks great. I've tried multiple times to duplicate the color and texture you get like this versus naked on the egg and I can't do it. I use a stoneware cloche instead of a Dutch oven but I don't think it matters.
Here's an idea to chew on... Think about using your pizza stone on the grill and then inverting the Dutch oven over the bread - like a hat. Managing the dough might be easier that way and you'll still get the same effect. It would look a bit like this:
You would just have the Dutch oven in place of the cloche. I think putting a "hat" on the bread might be easier than dropping dough into a hot pot. Something to think about. Either way, your bread looks great my friend.Coleman, Texas
Large BGE & Mini Max for the wok. A few old camp Dutch ovens and a wood fired oven. LSG 24” cabinet offset smoker. There are a few paella pans and a Patagonia cross in the barn. A curing chamber for bacterial transformation of meats...
"Bourbon slushies. Sure you can cook on the BGE without them, but why would you?"
YukonRon
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