Hearth Bread advice wanted

ColdEspresso

Does anyone have any tips for baking hearth breads on the egg. i am ready to go with my large egg at 500 plate setter inverted and water pan ready for steam. I have my pizza stone on the grid. does anyone know about baking times?, spraying water on the inner dome, etc. I should be ready to go shortly and will keep the forum posted.[p]Mario

Unknown

<p />ColdEspresso,
i made this cuban bread in my medium egg with no water pan or spritzing or anything

Pharmeggist

ColdEspresso,
I have made Italian bread, French bread, done a few cakes on the egg including pumpkin and pound cake. THe times I made the cakes I used the plate setter legs up with grate on top. I used Silicone bundt pans for the cakes. I used pyrex to cook brownies with. As for as the bread I used the plate setter legs down with stone on top. I follow the cook times recommended with the cook books that I have. Generally, speaking I set a timer to go off 5 minutes before the theoretical time it should be done in and check it. If you cook directly on the stone I would recommend using parchment paper to keep the bottom from being too done. I just bought a Zojirushi BBC-X20 bread machine... at the recommendation of fellow eggers here in this forum and I haven't been disappointed. I cook homeade pizza's almost weekly on the egg. I am not a baking expert but I am having lots of fun doing it. Just go for it!!
Happy Egging, Pharmeggist

Big'un

Rick's Tropical Delight,
Wow..I've never seen round cuban bread before,,all the cuban bread I'm familiar with is long and cooked with palmetto leaves. Your bread looks beautiful!
Big'un

Unknown

<p />Big'un,
here's my first attempt. there's only so much room on the medium's stone, so you have to throw away the book on shapes and make it fit.

ColdEspresso

Pharmeggist,[p]Thanks for the tip. My dough fell do I made a couple of pizzas. they turned out OK but nothing memorable.[p]Mario
ColdEspresso

Big'un

Rick's Tropical Delight,
I never thought I'd say this about bread but "that is bea-u-ti-ful!" Does the texture stay traditional with that kind of mass? I'd love to have some of that with some boliche relleno!
You never cease to amaze me. Are you coming down to eggfest this year?
Big'un

Unknown

<p />Big'un,
hey thanks, mon[p]i think the smaller loafs came out better and still probably not "traditional", but good. i need to be making more of this stuff.[p]nope, not making the eggfest this year, but might have a small one of my own