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Wild Yeast
Comments
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Thanks for such a detailed response. I’ll be trying to make some.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 -
1-15oz or 16oz can pure pumpkin puree.
800g KABF + more for bench shaping
Cold water
Pumpkin Pie Spice 2g
Kosher Salt 12g(now only 16 stone)
Joule SV
GE induction stove
Gasser by the community pool (currently unavailable)
Scale (which one of my friends refuses to use)
Friends with BGEs and myriad other fired devices (currently unavail IRL)
Occasional access to a KBQ and Webber Kettle
Charcuterie and sourdough enthusiast
Prosciuttos in an undisclosed locationAustin, TX -
Made sourdough coco bread for our Jamaican themed shindig this past weekend. They turned out pretty good for a first attempt. Part of the liquid used to make the dough is coconut milk, hence the name. These were used as a vehicle to carry @pigfisher 's jerk pork.
I subbed sourdough for the yeast the recipe called for, but need to work out some of the kinks in the recipe before posting it.#1 LBGE December 2012 • #2 SBGE February 2013 • #3 Mini May 2013A happy BGE family in Houston, TX. -
caliking said:Made sourdough coco bread for our Jamaican themed shindig this past weekend. ...
I subbed sourdough for the yeast the recipe called for, but need to work out some of the kinks in the recipe before posting it.(now only 16 stone)
Joule SV
GE induction stove
Gasser by the community pool (currently unavailable)
Scale (which one of my friends refuses to use)
Friends with BGEs and myriad other fired devices (currently unavail IRL)
Occasional access to a KBQ and Webber Kettle
Charcuterie and sourdough enthusiast
Prosciuttos in an undisclosed locationAustin, TX -
20stone said1-15oz or 16oz can pure pumpkin puree.
800g KABF + more for bench shaping
Cold water
Pumpkin Pie Spice 2g
Kosher Salt 12gLBGE 2013 & MM 2014Die Hard HUSKER & BRONCO FANFlying Low & Slow in "Da Burg" FL -
@NPHuskerFL thanks for sharing! How was the taste? They look incredible.
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Thanks for the deets, @NPHuskerFL.
+1 re not using the KA to mix dough. I feel the gluten is overdeveloped after mechanical mixing.
What size banneton do you have for the batard? I bought one but it seems too small for a 1lb loaf.
#1 LBGE December 2012 • #2 SBGE February 2013 • #3 Mini May 2013A happy BGE family in Houston, TX. -
EggDan said:@NPHuskerFL thanks for sharing! How was the taste? They look incredible.
LBGE 2013 & MM 2014Die Hard HUSKER & BRONCO FANFlying Low & Slow in "Da Burg" FL -
@caliking I think mine is 8.5" round and 10" oval. I can put 500g-600g in each for proofing. I normally have a 1,000g-1,200g mass that gets divided. I'll double check but, pretty sure that's what mine are.LBGE 2013 & MM 2014Die Hard HUSKER & BRONCO FANFlying Low & Slow in "Da Burg" FL
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@caliking My bannetons are small and work well for loaves that are made with 400 g of flour. So that would be loaves with a total mass of 800 grams or so.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 -
You guys sound like Machiavellian chemists. Kudos.Sandy Springs & Dawsonville Ga
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bgebrent said:You guys sound like Machiavellian chemists. Kudos.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 -
NPHuskerFL said:@caliking I think mine is 8.5" round and 10" oval. I can put 500g-600g in each for proofing. I normally have a 1,000g-1,200g mass that gets divided. I'll double check but, pretty sure that's what mine are.SciAggie said:@caliking My bannetons are small and work well for loaves that are made with 400 g of flour. So that would be loaves with a total mass of 800 grams or so.#1 LBGE December 2012 • #2 SBGE February 2013 • #3 Mini May 2013A happy BGE family in Houston, TX.
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Just made @NPHuskerFL pumpkin bread...tastes great!
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@EggDan Oh dang! That looks good.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 -
LBGE 2013 & MM 2014Die Hard HUSKER & BRONCO FANFlying Low & Slow in "Da Burg" FL
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@NPHuskerFL used your recipe and added a little water before the salt step. Not many adjustments at all. In hindsight I probably should have kept to the script.
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I never baked a loaf of bread of any kind, never even thought of making bread as a possibly... until I got my LBGE. That was 6 years ago. I was 60 years old and decided that I needed to learn how to make bread so I could bake it in my new ceramic oven.
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@HogHeaven Dude! Those are beautiful. Where are you located?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 -
Ozzie_Isaac said:Made four loaves of french bread yesterday. They looked like 90 year old deflated appendages and could have been used to club someone to death. I didn't bother insulting the birds with the travesty and tossed them direct in the trash.
I think I have a 55 gallon drum full of bread crumbs.
“Reality is that which, when you stop believing in it, doesn't go away.” ― Philip K. Diçk -
@HeavyG 100% AGREE ^^^^LBGE 2013 & MM 2014Die Hard HUSKER & BRONCO FANFlying Low & Slow in "Da Burg" FL
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SciAggie said:@HogHeaven Dude! Those are beautiful. Where are you located?
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Baking sourdough bread in a large BGE... lift your pizza stone up so your dough is going to bake at the same level as your thermometer mounted in your dome. That allows you to bake at 500°F using that thermometer to regulate your baking temperature, if you’ve calibrated it recently.
Remove your top vent completely and control your baking temperature with your bottom vent. Those moves allow superior Airflow and and makes it convenient to see what is happening in your dome without opening it repeatly. Plus you can use your infrared thermometer through the top vent opening to determine when your pizza stone is preheated enough to put your dough on.
Creating STEAM in your BGE. I use a preheated Stainless Steel mixing bowl. I put a piece of parchment paper on my pizza peel. I dump my final proofed dough out of my banneton onto the parchment paper. I score the dough with my Lame and then spray it with water from my mister and then transfer it onto the pizza stone and place my preheated SS mixing bowl over the dough. I leave the SS mixing bowl over the dough for half of the baking time, about 15/17 minutes. Then I cook to color, not crumb temperature, looking through the top vent opening to decide when to pull it. Being able to view your dough through the top vent gives you the ability to decide when and if you need to rotate it the archive evening browning. The parchment paper allows you to rotate your dough with just your fingertips, which is quicker than using your bread peel, which makes it so you don’t lose much baking temperature. The parchment paper also makes it easier to pull your loaf off of the pizza stone onto you peel too. -
I’m not mad about how these turned out...
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 -
NiceSoutheast Florida - LBGE
In cooking, often we implement steps for which we have no explanations other than ‘that’s what everybody else does’ or ‘that’s what I have been told.’ Dare to think for yourself. -
Baked a great loaf yesterday... Forkish's pan de campagne with caraway seeds, and minus the commercial yeast.
But I need to take scoring lessons from @SciAggie and @HogHeaven#1 LBGE December 2012 • #2 SBGE February 2013 • #3 Mini May 2013A happy BGE family in Houston, TX. -
@caliking Scoring is still a weak spot for me. I'm seeing slow, incremental improvement over time - but I'm still not consistent. If you look - the nearest loaf has a beautiful ear - everything one could want. I tried to do the back loaf the same way - nuthin'...
I told someone the other day that you can learn to make good bread in a day. It takes a LONG time to make excellent bread. I'm not there yet. I am getting closer.
Your loaf looks great. I want to play some over my Christmas break and bake a little more.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 -
These all look great. As to artisan scoring, a higher hydration loaf sometimes will ear out but, more often won't be as pronounced. 75%-85% will have a fairly consistent ear unless your scoring game is lacking. YMMVLBGE 2013 & MM 2014Die Hard HUSKER & BRONCO FANFlying Low & Slow in "Da Burg" FL
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