Bread Help, Please?

Matt

All --

I'm going to try bread for the first time today. I'm thinking a round loaf. I assume my setup will be platesetter legs down, feet, then pizza stone -- the same setup I use for pizza. Is this right?

Also, any other good info? Recipes? Time and temp? Internal temperature at completion?

Thanks in advance.

Matt

BBQMaven

your set up is the one I use...

Bread picks up smoke so easy... I encourage you to get the Egg stable at your desired cooking temp for an hour before you put the bread on... I also wipe my pizza stone with a very damp cloth just before I put the bread on to cool it about 50 degrees or so, seem to help the crust start off slower on the bottom - helps me avoid the bottom being done and very brown when the top is starting to turn colors

Clay Q

Sounds good. I also use egg feet or ceramic blocks to add space between the plate setter and pizza stone. Parchment paper under the bread makes it easy to get the dough onto the pizza stone. 450 dome is a good temp. Rotate bread half way through the bake. Use clean lump, no grease smoke and let the egg heat up and run 45 min. before the bread goes in.
Have fun!