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Wild Yeast
Comments
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@caliking I’ve been thinking about this and honestly don’t know how to answer your question.I can say I don’t think the coil folds had anything to do with the crust. My crust has improved along with the crumb over time. I’ve certainly had my share of loaves with a chewy crust.As I have improved with knowing when my dough is properly proofed I think both crumb and crust alike has improved.I think keeping the moisture level high in the first 20 minutes is important. So use a Dutch oven cloche, or something to trap steam early in the bake. This last loaf was cooked in the wood oven. I used the bottom of an aluminum roasting pan to cover the loaf. This alone won’t guarantee a thin crust.I’ll try to pay more attention in the next few bakes and get back to you.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 said:@caliking I’ve been thinking about this and honestly don’t know how to answer your question.I can say I don’t think the coil folds had anything to do with the crust. My crust has improved along with the crumb over time. I’ve certainly had my share of loaves with a chewy crust.As I have improved with knowing when my dough is properly proofed I think both crumb and crust alike has improved.I think keeping the moisture level high in the first 20 minutes is important. So use a Dutch oven cloche, or something to trap steam early in the bake. This last loaf was cooked in the wood oven. I used the bottom of an aluminum roasting pan to cover the loaf. This alone won’t guarantee a thin crust.I’ll try to pay more attention in the next few bakes and get back to you.
I'd love to hear what you figure out. I like the crust on my leaves, but would be happier with a thinner, more crispy crust.
Maybe I'm talking myself into taking a crack at baguettes?#1 LBGE December 2012 • #2 SBGE February 2013 • #3 Mini May 2013A happy BGE family in Houston, TX. -
I’ll post more later, but this is my first try at sourdough pizza dough after about a 15 hour ferment (after proofing) in the fridge.Half bread flour, half whole wheat.NOLA
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Pain de Campagne:
"I've made a note never to piss you two off." - Stike -
LBGE 2013 & MM 2014Die Hard HUSKER & BRONCO FANFlying Low & Slow in "Da Burg" FL
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NPHuskerFL said:"I've made a note never to piss you two off." - Stike
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That’s a great looking loaf @JohnInCarolinaColeman, 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 -
So update on the pizza dough (above). The dough came out tasty, but the recipe said it made 4 portions. Not true, so my pizza were too thin and wet to rise much. Still tasty, but not a lot of air. Finally, I baked the last doughball plain and got a nice result.Thai pizza - (no cheese, since we were feeding a vegan)Plain dough...And turned the plain dough into this (made another round of lox).NOLA
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Also, my dutch oven came in, so I turned out my first loaf last night. I picked a recipe that used some shortcuts, but it turned out really well.85% bread flour, 15% whole wheat, about 75% hydration, I think.NOLA
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buzd504 said:Also, my dutch oven came in, so I turned out my first loaf last night. I picked a recipe that used some shortcuts, but it turned out really well.85% bread flour, 15% whole wheat, about 75% hydration, I think."I've made a note never to piss you two off." - Stike
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Interesting read about flour choice for your starter.
https://www.seriouseats.com/2020/05/the-best-flour-for-sourdough-starters-an-investigation.html
Austin, TX -
Eggpharmer said:Interesting read about flour choice for your starter.
https://www.seriouseats.com/2020/05/the-best-flour-for-sourdough-starters-an-investigation.html"I've made a note never to piss you two off." - Stike -
JohnInCarolina said:Eggpharmer said:Interesting read about flour choice for your starter.
https://www.seriouseats.com/2020/05/the-best-flour-for-sourdough-starters-an-investigation.htmlMankato, MN - LBGE -
Hoster05 said:JohnInCarolina said:Eggpharmer said:Interesting read about flour choice for your starter.
https://www.seriouseats.com/2020/05/the-best-flour-for-sourdough-starters-an-investigation.html
Pfft. So far I have fed my starter whole wheat flour, bread flour, bleached all purpose flour, and pineapple juice. It took a while to get started, but now it's doing fine. I am not specific about amounts (except the flour/water ratio to maintain hydration). I just keep an eye on it and feed it when it needs it, based on when I will be baking, so it's ramped up. This seems much more like art than science to me.
NOLA -
buzd504 said:Hoster05 said:JohnInCarolina said:Eggpharmer said:Interesting read about flour choice for your starter.
https://www.seriouseats.com/2020/05/the-best-flour-for-sourdough-starters-an-investigation.html
Pfft. So far I have fed my starter whole wheat flour, bread flour, bleached all purpose flour, and pineapple juice. It took a while to get started, but now it's doing fine. I am not specific about amounts (except the flour/water ratio to maintain hydration). I just keep an eye on it and feed it when it needs it, based on when I will be baking, so it's ramped up. This seems much more like art than science to me.When it’s time to feed my starter, I discard all but “about a tablespoon”, add 2/3 cup of APF, 1/3 cup of tap water, and adjust of the consistency isn’t what I want it to be. The 1:1:1 recommendation makes it somewhat thin, and harder to mix up in tub that my starter lives in.#1 LBGE December 2012 • #2 SBGE February 2013 • #3 Mini May 2013A happy BGE family in Houston, TX. -
Loaf 2~80% hydration, 50% wheat flour, 50% bread flour. The kids are eating this in a day - I'm going to start doing two loaves at a time.NOLA
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That’s a nice loaf, @buzd504.Not surprised that the kids are snarfing it down. Homemade bread is so much better.#1 LBGE December 2012 • #2 SBGE February 2013 • #3 Mini May 2013A happy BGE family in Houston, TX.
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“Pfft...”
Y’all are Neanderthals, 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 -
SciAggie said:“Pfft...”
Y’all are Neanderthals, lol...
Sorry, that's a shortcut I use in a text thread with some friends.
NOLA -
buzd504 said:SciAggie said:“Pfft...”
Y’all are Neanderthals, lol...
Sorry, that's a shortcut I use in a text thread with some friends.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 said:#1 LBGE December 2012 • #2 SBGE February 2013 • #3 Mini May 2013A happy BGE family in Houston, TX.
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caliking said:sSciAggie said:
Oh, and did I mention I threw out the rest of the yogurt? Genius move...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 -
I like the way this one looks from the outside. I’ll show the crumb when I cut it.I’m using the same recipe for every bake. I’m just playing with folding, shaping, and proofing to see the changes.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 said:I like the way this one looks from the outside. I’ll show the crumb when I cut it.I’m using the same recipe for every bake. I’m just playing with folding, shaping, and proofing to see the changes.____________________Entrepreneurs are simply those who understand that there is little difference between obstacle and opportunity and are able to turn both to their advantage. •Niccolo Machiavelli
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SciAggie said:I like the way this one looks from the outside. I’ll show the crumb when I cut it.I’m using the same recipe for every bake. I’m just playing with folding, shaping, and proofing to see the changes.I've been using basically the same ratios and procedures every time, but varying the flour that I used (started all bread flour, then did whole wheat). The foreground (lighter loaf) here is 50/50 bread/whole wheat. The other is about 300g bread, and 200g rye.I had read that rye flour would make a gummy dough, and they weren't lying. It was super sticky the whole time. I backed off the hydration to about 70%, but I should have gone less. It was a pain to work with.However, when it finally proofed, it exploded. It was still sticky when I put it in the oven, and almost impossible to slash. Still the flavor was really good, and it came out pretty nice. In the frustration of working with the dough, I forgot the carroway seeds. :mad:NOLA
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Made a loaf today.
Rockwall, Tx LBGE, Minimax, 22" Blackstone, Pizza Party Bollore. Cast Iron Hoarder.
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I have been having a bit of trouble lately with my boules being a bit flat. I think I have been over proofing them now that the warm weather is here.
I have shortened the bulk lately to about 30-40% rise and then into the fridge overnight. That seems to have made a big difference!
In the bush just East of Cambridge,Ontario -
Focaccia...
just pulled from the oven.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 -
Bump.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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