bread baking

Unknown · November 2005

Anyone have experience baking loaves of bread in the BGE?

BlueSmoke · November 2005

R&R,
Old Dave is a past master at baking; I'm sure he'll be along right soon. [p]In the meantime, what's your question?[p]Ken

smokeydrew · November 2005

R&R,[p]It's been my new hobby for a couple of weeks now. I've done cake, pumpkin bread, white bread, wheat bread, potato bread, tortillas, and cookies. The egg bakes so well I'm going to buy a kitchenaid mixer this week just for baking on the egg.[p]-smokeydrew

The Naked Whiz · November 2005

BlueSmoke,
Umm, I think Old Dave is the Past, Current and Future Master of Baking.....[p]TNW

Car Wash Mike · November 2005

<p />R&R,
Finally started. Now I'm addicted.
Banana Nut Bread.[p]
Mike

Unknown · November 2005

Car Wash Mike,
What is the advantage of baking in the BGE?

Car Wash Mike · November 2005

me,
I don't like raw dough.

thirdeye · November 2005

The Naked Whiz,[p]Agreed. I hope he will post the link to one of his older posts that shows about 15 kinds of breads. I just got a copy of "New Complete Book of Breads" and have several types picked out to try.[p]~thirdeye~

egret · November 2005

<p />R&R,
Love baking bread on the egg.

Unknown · November 2005

BlueSmoke,
I'd like some tricks and tips like use of the eggcetera, maintaining high temps. There must be some fire management stuff I'm not doing because I can't keep the temp up to 550 degrees. (We made about six pizzas starting out at 550 and ended up at 400 & running out of charcoal. We had an eggcetera and pizza stone. So I was wondering about keeping the egg hot for bread baking.)

Unknown · November 2005

egret,
Beautiful bread. What temperature did you cook it at? Any tips on keeping the egg hot? Love that great rise on the bread. Did you get lots of oven spring? It sure looks it on that round.

Clay Q · November 2005

R&R,
One of the reasons I bought the egg was to use it as a bread oven. Monday or Tuesday, the sourdough gods willing, I'm baking bread.
Clay[p] [p]

AZRP · November 2005

egret,
Where do you live, what a nice view. -RP

Unknown · November 2005

thirdeye,[p]You will love that book and there are many recipes in there that are very good.[p]One of my bread posts with pictures can be found at the link.[p]Dave

[ul][li]Bread Pictures[/ul]

Unknown · November 2005

egret,[p]Your bread looks wonderful and the view is spectacular. I can just imagine myself out on that deck early in the morning with a cup of coffee and about a pound of butter and cutting into that great looking pan bread. I could make a meal out of it! Your hearth bread looks great as well and it is nice to see folks baking on the small Egg.[p]Nice job,[p]Dave

Unknown · November 2005

me,[p]I am not Car Wash Mike but I would like to try to answer your question. A clean burning lump fire in the Egg can give your baking a nice very light wood smoke flavor in anything you might have in there. It is like you would find in a quality bread store where they really bake over wood and not use liquid smoke in their dough or batter. Bread with just a hint of smoke flavor might be the best you have ever tasted. A person just needs to try it to see if they like it. Be sure you have a clean burning fire with all fresh lump and I think you would be happy with your results. [p]Dave

egret · November 2005

Thanks, Dave. Much appreciated, especially from the great master himself.....

egret · November 2005

AZRP,
Thank you. NE Georgia, one mile south of the NC border.....

egret · November 2005

R&R,
I shoot for 375-400 degrees. No trouble keeping the egg hot for the 30 minutes or so. I do put all the ceramics (plate setter, pizza stone) in right after starting the fire. It usually takes about 45 minutes to get stabilized with everything up to temp. and a clean fire going. The round does give a good bit of 'pop' after putting it in the egg. The first time I did it, it rose up so much the thermometer was puncturing the loaf. Luckily, I realized the problem before trying to crank up the heat to compensate for the sudden loss of dome temp.

Unknown · November 2005

R&R,[p]Most all breads are baked around 325 to 400 degrees and with a full firebox of clean lump, you should be able to maintain this temp for 5-6 hours on your bread baking day. Be very careful about trying to fill the lump very far up into the fire ring as this defeats the purpose of this ring to protect the sides of the cooker from the fire. [p]As for fire management,the 300-400 temp range is the very easiest to maintain in the cooker.[p]Dave

Unknown · November 2005

Old Dave,
OK. Thanks to you and all the other posts. Will give it a try. Tell me what you think about getting the egg up to 500+ then shutting the vents/dampers and insulating the dome? This is to get the temp to stay high and preserve the heat in the ceramic mass of the plate setter and pizza stone. Should I try it?

Unknown · November 2005

R&R,[p]I guess I don't understand what you are trying to accomplish with the cooker. What type of bread do you need to bake over 500 or more degrees?? What kind of problems are you having where the cooker isn't running hot enough?? Let me know and maybe between the two of us we can work out something that would work for your application. [p]Dave

Puj · November 2005

R&R,[p]If you don't mind me chiming in, when I'm baking an artisan bread formula in the Egg I will bring the dome temp up to 600F and then shut the air down. The boule size is at least a 1 lb. loaf, and the bake time is anywhere from 28 min. to 45 min. for a fully baked loaf(approx. 200F internal).[p]So with that said, if you have a formula that thrives with a high heat bake, go for it.[p]Puj

bread baking

Comments

Categories