Artisan Bread on BGE

Definitely as crusty as they look. The holes and the texture of the crumb is more a result of the fermentation time and conditions and how the dough is handled during shaping. With a little practice...and a kitchen aid for kneading...it's pretty easy to make great European(french/italian) style artisan bread at home.

Thanks for the compliments! Feel free to private message me anytime you want to give it a try and I'll see if I can help.

Here's the recipe for my rustic country bread that is pictured. I wish i could credit the source...I know it came from one of my many bread books, but I now have it committed to memory....That was my first try and the egg and it came out fantastic. I have made variations on this bread in the oven on a stone for at least once a week for going on a couple years now. I always use a pretty good portion of a fermented starter that I keep alive in the fridge...the tough part would replicating without a starter...and i use a scale and measure everything except the yeast in grams....but anyway, here you go:

260 grams starter (about the consistency of thick pancake batter)
400 grams bread flour (I use King Arthur's brand)
60 grams whole wheat flour
30 grams rye flour
14 grams salt
292 grams water (room temp or cooler)
1/8 teaspoon active dry yeast

Dissolve yeast in water and let sit 5-10 minutes to proof--- mix all ingredients excecept salt in kitchen aid with paddle attachment.. Let sit 25 minutes in bowl---add salt and knead with dough hook for 9 minutes (this can be done by hand, but I would knead 15 minutes). Put dough in large oiled bowl and immediately put in fridge..leave overnight or up 2 days...longer the better flavor/texture, but I usually just go overnight. Baking day, take out of fridge at least 3 hours before dividing and shaping loaves and stretch and fold the dough over itself from 12 to 6 and then 9 to 3..then rest for 3 hours to come to room temp. Divide into two portions for two smaller loaves or form one larger one (search YouTube for great video demos of shaping loaves and boules). Once loaves are shaped leave to rest covered with a towel to proof for about 90 minutes...preheat oven or egg (see my first couple posts for how I did it with the egg) to 500 bake with steam for until nicely browned and internal temp is around 200.

Hope this helps...ask any questions.