Baking EggBread

Unknown

New egg user and have never baked bread before. Using the recipe for french country bread from kingarthur.com and getting eggcellent results. [p]Was wondering what others did to introduce steam into the process. I put some ceramic briquets under the fire box and shot water onto them. Was looking for something more...automatic.[p]As an aside for a wonderful subtle smoke flavor on meats when your bringing up your temp throw a solid chunk of wood on the fire and let it burn to charcoal...when you close up to bring down to smoking temp take out the chunk and douse in water...when you put on your meat slide that chunk into the bottom vent and under the fire. the radiant heat starts it smoking and it wafts up thru your coals to flavor the meat o so good...[p]I think I've used my new egg every night since I got it (3 weeks straight)...[p];)[p]

Nature Boy

<p />Game Hog,
I am far from being an expert at baking, but I had good luck with just a platesetter/pizza stone setup without any water. The ceramics seem to hald plenty of moisture inside without adding water. I would be curious to hear what you learn. The potential is there for some killer wood-fired bread.[p]Cheers!
NB

Mike Oelrich

Game Hog,[p] there was a discussion about this some time ago. I recall that some folks actually put little containers of water into the BGE with the bread to generate steam during cooking.[p]MikeO

Char-Woody

Game Hog, Nature boy shot you a great picture and some top advice...No need to ever spray water (thats a no no) in the firechamber or in the ash door vent. Your BGE is a natural near brick oven cooker..Use a pizza stone for a barrier or other "ceramic" objects...plate setter, firebricks, etc.
For baking, I also use a double grill setup with a pan of water under the top grill..This helps to set the bread dough. I use hot water. Bread, buns, pizza, calzone, fajitas, all are great from the BGE...even pies..!
C~W[p]

Char-Woody

MikeO, your great..:-) And only seconds apart..heeeyaaa.
C~W[p]

djm5x9

Game Hog:[p]In a conventional oven I place a glass pan with water below the bread to provide steam. Ceramic cookers do not seem to need the extra water, but you can mist via a spray bottle when the bread is placed in the cooker. Another idea is to have a pan of water below your pizza stone/plate setter.

Unknown

djm5x9, dang..what a morning ...for once we all seem to agree...heeeyaqaaa I love it..Hows Daryl??

djm5x9

C~W:[p]Doing much better since the garden got rain yesterday. Gee, I hope the Princess lets me grill those chicken legs she has thawing . . .

Char-Woody

djm5x9, Pan fried....ooooooh nooooo...I hope so too!! But there are days when it pays to be lazy. Keeps the wiffies of the world from getting rusty...:-)
C~W

Janet

Nature Boy,
That sure is great-looking bread. Can nearly smell it.
Now I know what is coming up next on my egg.[p]

Tim M

<p />Game Hog,[p]Here was a loaf of french bread. It came out well. Going to the bakery is just lots easier. Bread, calzone, pizza - all do well. I avoid all smoke, the charcoal itself adds just enough.[p]Tim

djm5x9

Tim M:[p]Next time try baking that French bread directly on the pizza stone . . .

Unknown

djm5x9, I agree...that stone is a great tool...if a alternative is needed, I have used parchment paper and it works nicely also between pizza or French/Italian bread on the stone. But like you, the stone or sitter works fine..even plain old firebricks serve as a nice base.
C~W[p]

Shelby

Janet,
If you haven't gotten into pizza on the egg, do so.
It's a bit of a learning curve but well worth it!

RhumAndJerk

C~W,
Cornmeal works well for bread. The reason is the same for why we use it under pizzas.
R&J[p]

Unknown

RhumAndJerk, Bingo..good one!! Speaking of cornmeal and Pizza, I really load up the cornmeal on the peel, and since doing that I have no problems whatsoever slipping the crust.
C~W

Tim M

djm5x9,[p]That was my 1st attempt about 1.5 yr ago - I did others on the stone and they work just fine either way. I thought it would spread out more than it did, it doesn't need a pan. [p]Tim

Unknown

Might be a mute point...store just called and said the pizza stone has arrived...sliced venison on fresh french country loaf sooooon....

djm5x9

Char-Woody:[p]Yeah, grilled was the ticket! The Vietnamese just cannot resist a good charcoal cooked meal . . . So I won . . . I always do, but only because we are of the same mind!

Char-Woody

djm5x9, no wonder your in debt for cookers..heeee..and you have a world class teacher. G'night..!!
C~W[p][p]

Unknown

Char-Woody,