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Artesian Bread

Followed @Stormbringer recipe:  https://thecooksdigest.co.uk/2017/08/18/crusty-artisan-bread/

2nd time.  Made it last weekend in the small, this week in the large with a large air gap.  Awesome bread!


Southlake, TX.  And any chance I get,  @ Cowhouse Creek - Gatesville, TX

Comments

  • That looks great. Well done. 

    "Social media gives legions of idiots the right to speak when they once only spoke at a bar after a glass of wine, without harming the community [...] but now they have the same right to speak as a Nobel Prize winner. It's the invasion of the idiots."

                                                                                  -Umberto Eco

    2 Large
    Peachtree Corners, GA
  • bgebrentbgebrent Posts: 16,627
    Very nice. 
    Sandy Springs & Dawsonville Ga
  • 20stone20stone Posts: 1,500
    Very nice
    LBGE since 2008 and a MM from 2016
    Karubeque C-60 Dishwasher (when time is no object)
    Owner of multiple large scale refrigeration devices (sometimes too many)
    Vertically integrated BBQ and charcuterie operator, for recreational use only
    Elicitor of secrets from goats through unconventional methods
    Sourdough bread enthusiast

    Houston, TX

  • NPHuskerFLNPHuskerFL Posts: 16,998
    Nice ear!
    LBGE 2013 & MM 2014
    Die Hard HUSKER & BRONCO FAN
    Flying Low & Slow in "Da Burg" FL
  • Outstanding!!
    Charlotte, NC - Large BGE 2014, Maverick ET 733, Thermopen, Nest, Platesetter, Woo2 and Extender w/Grid, Kick Ash Basket, Pizza Stone, SS Smokeware Cap, Blackstone 36"
  • SciAggieSciAggie Posts: 3,607
    That is a nice loaf. And I agree - nice ear. 
    Coleman, Texas
    Large BGE & Mini Max for the wok. A few old camp Dutch ovens and a wood fired oven.
    "Bourbon slushies. Sure you can cook on the BGE without them, but why would you?"
                                                                                                                          YukonRon
  • calikingcaliking Posts: 11,278
    Nice loaf! How was the crumb?

    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
  • smbishopsmbishop Posts: 1,985
    caliking said:
    Nice loaf! How was the crumb?

    New to this bread stuff of ears and crumb. What is the crumb?  The bread was awesome.  Served with brats and sauerkraut.  The loaf is about gone as my wife keeps eating slices... I guess this will now be a weekly thing.  And, now I know why bakers get up so early!
    Southlake, TX.  And any chance I get,  @ Cowhouse Creek - Gatesville, TX
  • calikingcaliking Posts: 11,278
    smbishop said:
    caliking said:
    Nice loaf! How was the crumb?

    New to this bread stuff of ears and crumb. What is the crumb?  The bread was awesome.  Served with brats and sauerkraut.  The loaf is about gone as my wife keeps eating slices... I guess this will now be a weekly thing.  And, now I know why bakers get up so early!
    That's the problem with fresh baked bread. It doesn't last long!

    The crumb is the cross-section of the loaf. The bigger the holes, the more open the crumb. I prefer a less open crumb because I like to make sandwiches . And the butter doesn't drip through when eating hot toast :)

    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
  • smbishopsmbishop Posts: 1,985
    caliking said:
    smbishop said:
    caliking said:
    Nice loaf! How was the crumb?

    New to this bread stuff of ears and crumb. What is the crumb?  The bread was awesome.  Served with brats and sauerkraut.  The loaf is about gone as my wife keeps eating slices... I guess this will now be a weekly thing.  And, now I know why bakers get up so early!
    That's the problem with fresh baked bread. It doesn't last long!

    The crumb is the cross-section of the loaf. The bigger the holes, the more open the crumb. I prefer a less open crumb because I like to make sandwiches . And the butter doesn't drip through when eating hot toast :)
    Here is a cross-section of what is left.  Seems good to me!  :)
    Southlake, TX.  And any chance I get,  @ Cowhouse Creek - Gatesville, TX
  • NPHuskerFLNPHuskerFL Posts: 16,998
    Crumb looks good. Is this a commercial yeast risen bread? I'm not familiar with the recipe you stated you followed. The "ear" is 

    LBGE 2013 & MM 2014
    Die Hard HUSKER & BRONCO FAN
    Flying Low & Slow in "Da Burg" FL
  • HeavyGHeavyG Posts: 5,051
    Nice looking loaf, tho I was expecting something to be oozing out of it. :)
    Camped out in the (757/804)
  • smbishopsmbishop Posts: 1,985
    Crumb looks good. Is this a commercial yeast risen bread? I'm not familiar with the recipe you stated you followed. The "ear" is 

    Dry yeast packet...
    Southlake, TX.  And any chance I get,  @ Cowhouse Creek - Gatesville, TX
  • calikingcaliking Posts: 11,278
    Pass the butter please...

    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
  • LetsEatLetsEat Posts: 252
    I can almost hear the crackling as it cools...nice loaf!
    Rockford, IL LGBGE + Gaggenau EB388
  • StormbringerStormbringer Posts: 1,257
    edited September 2017
    @smbishop well done, sir! And your wife sounds like my SWMBO ... fresh bread doesn't last that long. :)

    @NPHuskerFL the recipe is from my food blog, it's a derivative of Ken Forkish's standard Saturday loaf. It does use commercial yeast, with practise I've managed to get it to have a looser crumb and lighter texture. I'm working on an enhancement to the technique which should give better rise and crumb, still using commercial yeast.
    Large BGE and MMX, both with platesetter and cast iron grid. Superpeel for pizza, iDevice for temperature.
    Cooking on the large in deepest, darkest England since Oct 2015. MMX added to the family Mar 2016.
    --------------------------------------------------------------
    | My food blog ... BGE and other stuff http://www.thecooksdigest.com
    --------------------------------------------------------------


  • StormbringerStormbringer Posts: 1,257
    edited September 2017
    LetsEat said:
    I can almost hear the crackling as it cools...nice loaf!
    Our bread makes a lovely cracking sound as it cools, I do this by leaning it against the (now cooled) casserole dish and I guess the sound bounces off of the dish's exterior surface for maximum audibility.

    It always freaks out the cats, they can't work out where it's coming from. :)


    Large BGE and MMX, both with platesetter and cast iron grid. Superpeel for pizza, iDevice for temperature.
    Cooking on the large in deepest, darkest England since Oct 2015. MMX added to the family Mar 2016.
    --------------------------------------------------------------
    | My food blog ... BGE and other stuff http://www.thecooksdigest.com
    --------------------------------------------------------------


  • calikingcaliking Posts: 11,278
    @Stormbringer - enjoyed your blog. Subscribed :)

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