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French Bread using dough from a bread machine
Has anyone had success with making French bread using dough from a bread machine? I have read it's hard not to burn the bottom even with a diffuser and pizza stone. I suspect there are tips and tricks so would appreciate any advice.
Comments
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Do you mean baguettes? I have been practicing a lot lately and getting reasonable results
In the bush just East of Cambridge,Ontario -
I would would look up "no knead bread" method which uses a dutch oven... it translates really well to the egg and you get some smoke when the lid if removed. I leave baguettes to the professionals.South of Nashville - BGE XL - Alfresco 42" ALXE - Alfresco Versa Burner - Sunbeam Microwave
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Do you have an air gap between the platesetter and pizza stone? If not, the stone will get too hot for bread, pizza, etc. Many guys raise the baking stone 3-4" above the platesetter.
I hate it when I go to the kitchen for food and all I find are ingredients!
MichaelCentral Connecticut -
I have the conveggtor under the metal grill and was planning on setting the pizza stone on the grill so assume this works as a spacer.
That is a good looking baguette!!
I'll try the "no knead dough" as I also saw something about this in another recipe post (non-Egghead).
Thanks for the advice.
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Hoffrock said:Has anyone had success with making French bread using dough from a bread machine? I have read it's hard not to burn the bottom even with a diffuser and pizza stone. I suspect there are tips and tricks so would appreciate any advice.Southeast 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. -
I just made this for my neighbor. 20% whole wheat with oats, caraway, fennel and sunflower seeds
the more I make bread I’m finding subtle little things make quite a difference
In the bush just East of Cambridge,Ontario -
GlennM said:I just made this for my neighbor. 20% whole wheat with oats, caraway, fennel and sunflower seeds
the more I make bread I’m finding subtle little things make quite a difference#1 LBGE December 2012 • #2 SBGE February 2013 • #3 Mini May 2013A happy BGE family in Houston, TX. -
Just made these, I’m starting to get better results
In the bush just East of Cambridge,Ontario -
As a baker by trade, I’ll tell you this. True French Bread has zero fat (butter/shortening) and zero sugar in it. That’s how it gets the great exterior crust with a fluffy interior. Baking bread on a stone via your egg can be tough due to uneven heat on the surface. Think of it a lot like doing a pizza. Some doughs scorch, others do not. Best bet is to preheat the stone to temp. Let it sit in there as long as you can before adding your loaves. Close the dome ASAP so you don’t lose your heat. Good luck!
I bake NOLA style French Bread, crispy crust, very light and fluffy interior. We bake in gas fired convection carousels. I’ve taken dough home and baked on the egg. Turns out great, gotta watch the scorching though, my doughs have fat and sugar in them -
ColbyLang said:As a baker by trade, I’ll tell you this. True French Bread has zero fat (butter/shortening) and zero sugar in it. That’s how it gets the great exterior crust with a fluffy interior. Baking bread on a stone via your egg can be tough due to uneven heat on the surface. Think of it a lot like doing a pizza. Some doughs scorch, others do not. Best bet is to preheat the stone to temp. Let it sit in there as long as you can before adding your loaves. Close the dome ASAP so you don’t lose your heat. Good luck!
I bake NOLA style French Bread, crispy crust, very light and fluffy interior. We bake in gas fired convection carousels. I’ve taken dough home and baked on the egg. Turns out great, gotta watch the scorching though, my doughs have fat and sugar in themIn the bush just East of Cambridge,Ontario -
GlennM said:ColbyLang said:As a baker by trade, I’ll tell you this. True French Bread has zero fat (butter/shortening) and zero sugar in it. That’s how it gets the great exterior crust with a fluffy interior. Baking bread on a stone via your egg can be tough due to uneven heat on the surface. Think of it a lot like doing a pizza. Some doughs scorch, others do not. Best bet is to preheat the stone to temp. Let it sit in there as long as you can before adding your loaves. Close the dome ASAP so you don’t lose your heat. Good luck!
I bake NOLA style French Bread, crispy crust, very light and fluffy interior. We bake in gas fired convection carousels. I’ve taken dough home and baked on the egg. Turns out great, gotta watch the scorching though, my doughs have fat and sugar in them
my other recommendation is to bake on parchment paper, or at least start it on parchment instead of flouting your stone. Raw flour scorches very easy -
Most baking is very technical. Bread making combines all the technical aspects of baking with biology lab. Growing your yeast and bacteria and keeping them happy can sometimes be as much art as science.Southeast 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. -
Utilizing bread machines for making bread is always the best option and I always prefer the top bread machines to make bread at home.
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Too bad Ella didn't start her own thread. We could use another burner.
Bob
New Cumberland, PA
XL with the usual accessories -
ColbyLang said:Thank you,DarianGalveston Texas
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