Bread is done.....

Clay Q

And I'm ready for wings tomorrow. My bread taste mighty good while still warm from the egg. See the smaller baguette, its half gone already.

Frank from Houma

That is almost too pretty to eat.

Beli

.............prrrrrrrrrrrrrrfect!!!

Nature Boy

My lordy. I'm speechless. That's almost the purtiest thing I have ever laid eyes on in my life.

I want to do that. Man o man, Clay. You are a true artist.

Chris

mkc

That's just crying for some hard salami, provolone, ham, turkey, sliced pepperocini, red wine vinegar, and olive oil....

Hold the onions, please

egret

That looks great, Clay! I can't quite see what your egg setup was. Those loaves are so evenly browned. Did you have to rotate the pans periodically to get the even browning?

Dimple's Mom

Truly a thing of beauty. Is the recipe posted somewhere?

Nature Boy

He could tell you everything he did, and you could not replicate it unless you were the artist that he is.

Cheers bro!
Chris

Clay Q

Thanks everyone for the complements!

Still workin on my recipe and when I feel I got it right top to bottom I'll post it here.

Clay Q

I'm but a bit of crumb under the feet of my exulted master egret, the King of Sourdough..... :P

Clay Q

No rotation. Checked at the half way point and the breads looked good so I let them be.

Your right about the setup, it's unique. :silly:

Eggtucky

Cant think of anything that hasnt been said Clay..those are absolutely bootiful...I wanna make bread like that when I grow up :blink:

Kat

Hi all, newbie here, don't even have our egg yet, but table is built and we plan on driving the hour and a half to store to buy one in the next couple of weeks.

And as an avid bread baker I'm looking forward to using the EGG for some nice loaves. It looks like you have a plate setter under the loaves, for this newbie could you please tell me how you set up for this bake?

Thanks!