Help with Bread baking

EGGs N@

I want to make some artisan bread this weekend and looking for help with setup and temps? Do I need to add a water pan for moisture?
I saw this link awhile ago:
http://www.motherearthnews.com/Real-Food/Artisan-Bread-In-Five-Minutes-A-Day.aspx
Has anyone tried this or similar recipes?

Davecooksslow

Yes, the no-knead breads are great. You'll be using a Dutch Oven or similar covered pot, no need for the water pan. Check out Jim Lahey and/or Sullivan Street Bakery for recipes. The pizza dough recipes are great as well.
Dave in Plumas County

civil eggineer

I never use a water pan and have had excellent results. The egg is a natural sauna anyway. I do indirect with a pizza stone on tap and the bread on the pizza stone or parchment paper on the stone. I normally cook at around 400 dome temp. The egg does a terrific job at baking break as everything else.

EGGs N@

so no Dutch oven is needed?

Hungry Celeste

the dutch oven is only necessary for the high-hydration, no-knead style doughs.

Hungry Celeste

No-knead breads cooked inside a pot are a good place for a beginner, and this technique requires no steaming (that's what the pot provides--the loaf steams itself). To do this in your egg, you'll want to use the temp as specified in the recipe...put the platesetter into the egg to preheat, along with the dutch oven & lid. You'll need to remove the DO to insert the dough when you're ready to bake....the only modification I make is to flip the loaf over when the lid is removed for the final browning. The bottom tends to get too dark for my taste.

On the other hand, you can make many doughs that require no dutch oven; some need steaming and others do not. I have used a half-moon raised grid atop the plate setter and put ice cubes into the drip pan underneath the half-moon grid...worked pretty good. Most of the time, I don't bother with steaming on the egg.

Susan Egglaine

I did this no knead last Sat. very easy! I put parchment under the dough for a little extra protection