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Never mind.just saw that you already mentioned the hydration.#1 LBGE December 2012 • #2 SBGE February 2013 • #3 Mini May 2013A happy BGE family in Houston, TX.
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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?
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 -
@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!
I hate it when I go to the kitchen for food and all I find are ingredients!
MichaelCentral Connecticut -
@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 -
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!
MichaelCentral Connecticut -
I am way to ADD to do bread. My hat's off to you bud.
Steve
Caledon, ON
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@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 2013A happy BGE family in Houston, TX. -
@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 -
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!
MichaelCentral Connecticut -
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 2013A happy BGE family in Houston, TX.
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