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If anyone has had success making cibatta on BGE, what works best?
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westernbbq
Posts: 2,490
Looking at making it for Easter Sunday extended family gathering. Pretty sure high hydration, a water pan underneath on adj rig setup and xl baking stone warmed will do the trick maybe to 450F although that sounds a bit high but i recall seeing that temp somewhere. I am looking at a large batch, maybe 10-12 loaves.
Looking for nice crust formation, hence the steam pan, and using XL pizza stone, adjustable rig with a steam pan on mid level.
If anyone out there figured this out and is willimg to share, it would help a brother out!
Thanks,
Looking for nice crust formation, hence the steam pan, and using XL pizza stone, adjustable rig with a steam pan on mid level.
If anyone out there figured this out and is willimg to share, it would help a brother out!
Thanks,
Comments
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I haven't done it in an Egg, but I've done it lots of times in my wood oven. Be sure to go back and dimple the loaves with wet fingers before you put them onto the stone. That keeps them from blowing up into a pita. The hydration of the dough should be high enough that additional steam might not be needed.
I'd do a Tuesday test run if I were you.Minimax and a wood-fired oven. -
LBGE 2013 & MM 2014Die Hard HUSKER & BRONCO FANFlying Low & Slow in "Da Burg" FL
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Plenty of folks on this forum that make their own bread with success. Google is your friend. CiabattaLBGE 2013 & MM 2014Die Hard HUSKER & BRONCO FANFlying Low & Slow in "Da Burg" FL
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never did that style bead before, you want the pan directly over the fire, dome here was 450/475 dome, the pan gets hotter. dont add water til the loaf goes on, put loaf on stone add one cup water and quickly close dome. wear gloves and glasses as the water quickly flashes. wipe the stone with a damp towel between cooks,damp not wet. you want to add the water and not much, you want it flashing to steam, too much water and it controls a low temp where the breads cooking
fukahwee maineyou can lead a fish to water but you can not make him drink it -
Thanks @NPHuskerFL, and @fishlessman
The ideas from @fishlessman is what im looking for...steam flashing, damp towel, etc. Super helpful... -
If I go straight onto the stone I like to use a a small CI pan to add steam and mist the loaf with water just before I close the BGE dome. If it's in a CI DO....of course preheat the CI...turn out your loaf into DO andv then I mist the loaf before placing the lid back onto the DO and then back into the egg. You'll see more oven spring by doing this.
LBGE 2013 & MM 2014Die Hard HUSKER & BRONCO FANFlying Low & Slow in "Da Burg" FL -
NPHuskerFL said:If I go straight onto the stone I like to use a a small CI pan to add steam and mist the loaf with water just before I close the BGE dome. If it's in a CI DO....of course preheat the CI...turn out your loaf into DO andv then I mist the loaf before placing the lid back onto the DO and then back into the egg. You'll see more oven spring by doing this.
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Paging @SciAggie.
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GrateEggspectations said:Paging @SciAggie.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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