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Basic Sourdough Boule On The Egg

Hello everyone, first time poster, long time lurker here. I've had my Egg for over a year, and have used it to grill, roast, bake and smoke, but haven't gotten around to posting yet.  First of all, this forum is a great resource, and I've lost count of how many recipes and techniques I've picked up from it. So, thanks, y'all.  Also, shout out to @SMITTYtheSMOKER, from whom I bought my BGE, and who was very helpful in educating me on its basics.


I've made a couple of runs at baking bread on my BGE, and here's the latest attempt. For the recipe, I used this one, which is from the Thomas Keller Bouchon Bakery cookbook: http://www.recipehow.com/sourdough-boule-recipe/.

1) Preheated the Egg to 450ºF for a couple of hours. The pan below the top grate and on top of the plate setter has about 10 lbs. of river rock in it, so as to retain heat and thus improve steam production:



2) Loading the bread:


3) Carefully squirted about a cup of water onto the rocks, and then closed the Egg as quickly as I could:



4) After a 30 minute bake:


I lost a lot of heat when putting the bread on, and the Egg didn't climb all the way back to 450ºF during the bake. I'm pretty sure I didn't get any water on the coals, so next time I'll just open the vents up until it comes back up to temp. and then slide them back about halfway.

The bread was pretty good, though it could've used a crisper crust, obviously.  I hope someone can get some use out of this.

Comments

  • Wow, that looks like it sprung up a lot!   

    I like lighter crusts; am sure I’d find that delicious.  How was the crumb? 

    What is that water squirting device? 
  • lkapigianlkapigian Posts: 8,139
    Wow, right out of the chute!! Welcome 
    Visalia, Ca

    LGBE- Pit's by Klose Trailer -Stumps XL Stretch - Custom Santa Maria-Modified HD Offset Smoker Reverse Flow- FatStack Smoker FS120 coming soon Fat Stacks 500- Blackstone 36 Blackstone 22 - Custom Cold Smoke House and a lonely Brinkman Vertical Smoker
  • johnnypjohnnyp Posts: 3,927
    nice work
    XL & MM BGE, 36" Blackstone - Newport News, VA
  • SciAggieSciAggie Posts: 6,472
    That’s a really nice loaf!
    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
  • Sweet100s said:
    Wow, that looks like it sprung up a lot!   

    I like lighter crusts; am sure I’d find that delicious.  How was the crumb? 

    What is that water squirting device? 
    It was denser that it is when I bake it in my oven, which I attribute to the temperature loss. The squirting device is a squirt gun I bought at Amazon: https://www.amazon.com/gp/product/B006X8TXOC/ref=ppx_yo_dt_b_asin_title_o05_s00?ie=UTF8&psc=1.
  • loco_engrloco_engr Posts: 4,922
    Looks wonderful!
    aka marysvilleksegghead, moved to Basehor,KS 2/26/2021
    Lrg 2008
    mini 2009
    XL 2021
    Henny Youngman:
    I said to my wife, 'Where do you want to go for our anniversary?' She said, 'I want to go somewhere I've never been before.' I said, 'Try the kitchen.'
    Bob Hope: When I wake up in the morning, I don’t feel anything until noon, and then it’s time for my nap
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