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More bread...

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Comments

  • Posts: 19,127
    Never mind.just saw that you already mentioned the hydration.

    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
  • Posts: 6,481
    caliking said:
    This is not good. These last few threads have had me baking a lot more bread than I had been. Which means I'm eating a lot more of it!

    I like wheat bread more, so I think I'll try yours @SciAggie . Looks really good. 75% hydration still, or did you have to adjust for the wheat flour?
    I stayed at 75% because I wasn't sure what to expect. It was fine - although I think if I had bumped it up some (maybe 77-78%?) it would have been more like what I've been cooking. 

    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
  • Posts: 14,831
    @SciAggie, have you baked any in CI or just the cloche? I've only done a couple in the cloche, but I think I like it better. Trouble is, it's clay stoneware so you KNOW it's gonna crack one way to the other. CI, highly unlikely. 

    caliking said:
    This is not good. These last few threads have had me baking a lot more bread than I had been. Which means I'm eating a lot more of it!
    @caliking, just think of all the money you're saving! A loaf of plain old bread for sandwiches or breakfast toast costs at least $3 around here. Unless you buy the house brand crap. At least this stuff doesn't have any ingredients you can't pronounce! 

    I hate it when I go to the kitchen for food and all I find are ingredients!                                                                                                                                                                                                                           

    Michael 
    Central Connecticut 

  • Posts: 6,481
    @Carolina Q I've only used the cloche. The plan is to install a wood fired oven in the spring. That's one reason I've been practicing launching with a wood peal on the pizza stone; I want to build the skills to load loaves in the wfo when I have it. I thought about getting CI to play with, but then decided not to mess with it - what I'm doing is working for me. 
    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
  • Posts: 14,831
    Launching stuff with a peel is easy (contrary to some of the opinions expressed on here. =) Congrats on the WFO. Jealous here!

    Thinking about DO baking vs cloche vs egg only (just a pizza stone). The egg is well known for it's moisture retention and I'm wondering if the bread produced on a pizza stone in the egg (no cloche, no DO) would be better/worse/the same as other methods. 

    I think my next attempt will be the same recipe as the one that started this thread, except no cloche, no DO, no oven. Egg, platesetter, legs down, some spacers and a pizza stone. 500° until it "looks right".

    Sorta like a pizza. Replace this with a boule. =)

    If it fails, I'm out about 50¢ and some lump. Stay tuned...


    I hate it when I go to the kitchen for food and all I find are ingredients!                                                                                                                                                                                                                           

    Michael 
    Central Connecticut 

  • I am way to ADD to do bread. My hat's off to you bud.

    Steve 

    Caledon, ON

     

  • Posts: 19,127
    edited November 2016
    @SciAggie you inspired me to try this : 20% rye, 78% hydration, 20 minutes covered in CIDO, 10 minutes uncovered, 485F (because my oven occasionally locks itself at 500F. 



    Crumb did not turn out as open as I could have liked, because it was a bit underproofed. was racing to get it baked in the morning before heading out for lunch. I did try the stitching technique you mentioned in another thread and I think it made a difference.

    I also need to find my sharp razor blades to make better cuts!

    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
  • Posts: 6,481
    @caliking That looks good my friend. It appears you got good oven spring. I hear ya on under proofing - I rushed my last loaf as well because I had other things to do. I have become convinced that the way we preshape and shape our loaves is important if we're dealing with fairly high hydration levels. I think folding is important as well during bulk fermentation. If we all keep working on our bread and sharing we might get it figured out, lol.
    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
  • Posts: 14,831
    Looks GREAT!! I need to try something besides just bread flour.

    I hate it when I go to the kitchen for food and all I find are ingredients!                                                                                                                                                                                                                           

    Michael 
    Central Connecticut 

  • Posts: 19,127
    Yes I finally got better oven spring. Timing was off today otherwise I'm sure I would have had a better result. I wanted to let it bake uncovered for a longer time, but I literally took it out of the oven and ran out the door since I was getting late. 

    Thanks for the tips!

    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.

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