Question: is baking bread in an Egg about the smoke, or just a great hot oven??

Abter

While I baked a lot of bread in dutch ovens over campfires over the years, that was usually to introduce scout troops to the wonders of freshly cooked bread (which of course like everything else is even better when camping).  After a few days of camp food the scouts (and leaders!!) licked the crumbs from my beloved Lodge ovens.

 I assume you bread bakers are not toting your Egg into the wilderness though to make bread.  So does baking bread in the Egg benefit from the smoke (plain charcoal smoke or with other woods) if done in an open loaf pan, or it more about "wow...I can cook ANYTHING on my Egg ?? 

dogfoot

WOW I can cook anything in the egg

The Cen-Tex Smoker

we bake it in a DO. No smoke, just hot

henapple

I do a lot of things that could be done in the oven outside on the egg... 

Cigars 
Unknown alcohol consumption 
My music
Quiet 
Groin scratching 

blasting

Hope this doesn't get me kicked off the forum, but I bake bread on in a DO on the weber gasser.  No need for smoke, and with some fire bricks I can regulate temp rock solid.  

Matter of fact I have a loaf on as I type.

NPHuskerFL

DO with top off to finish. IMHO smoky profile isn't desirable on most bread. Do it in the egg or oven. 

pgprescott

Lots of bakers here. I'm not one of them, but I enjoy lurking. Maybe when I have more time I'll take it up. Good luck. 

dougcrann

Yet to cook bread in one of our Eggs. Have cooked several cakes. Key is a clean plate setter. All but 1 cake were cooked in the Large. Over a plate setter that has not had anything but cakes on top of it. Last cake was cooked in the XL. Plate setter has seen lots of fat/grease cooks. Prior to cooking the cake we heated it 600* on 3 seperate occasions. During the last one we thought we had "cooked" off the grease.....during the cake bake it started billowing smoke....every had a cake that tasted a bit like brisket?