Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing kamado recipes by following Big Green Egg at:

Facebook  |  Twitter  |  Instagram  |  Pinterest  |  Youtube  |  Vimeo
Share your photos by tagging us and using the hashtag #EGGhead4Life.

In Atlanta? Come visit Big Green Egg headquarters, including our retail showroom, the History of the EGG Museum and Culinary Center!  3786 DeKalb Technology Parkway, Atlanta, GA 30340.

new years bread bowls and bisque

fishlessmanfishlessman Posts: 23,014
edited 10:12AM in EggHead Forum
<p />made up a bunch of breadbowls while ice fishing on new years eve day. lobster bisque made a real nice start for the new year with enough to pour on pancakes the next morning.the first pic shows the setup, raised grid, paella pan, raised grid, firebricks and stone. when putting the bread in, poured a cup of water into the hot pan to get a good steam for the beginning of the cook, worked out well


  • BordersBorders Posts: 665
    fishlessman, beautiful!

  • Clay QClay Q Posts: 4,435
    Your boules look great! Haven't tried the pan of water trick but will give that a try.
    Happy New Year and good luck fishing,

  • stikestike Posts: 15,597
    to all you lurkers out there...
    this is what he cooks when he's ICEFISHING.[p]good lord, man. [p]puttin us to shame.

    ed egli avea del cul fatto trombetta -Dante
  • fishlessmanfishlessman Posts: 23,014
    first time making these, dont know how much the water effected the cook, but they had that nice solid thump when hitting the exterior. the pan below the stone probably saw temps near 550 as above i was cooking at 450-475. the water quickly steams at the beginning of the cook when you add it to the hot pan.

  • CharbonCharbon Posts: 222
    Wow! You've got enough hardware inside your egg to start your own tourist attraction. Iv'e got to get more assorted grates to go with all of my various lifters and baffles. Bowls look great.

  • fishlessman,[p]That's great! I haven't ventured into baking with my egg yet. Your pictures kind of reminded me of the gumbo ya-ya bowls I used to eat at the Acme Oyster House in dear old N'awlins!

  • SnowmanSnowman Posts: 22
    I've never tried to bake bread in the egg or anywhere else for that matter but that looks awesome. Do you have a recipe and time and temps or is it something that I need to do some research and practice in an oven first. Thanks[p]Jason

  • fishlessmanfishlessman Posts: 23,014
    the recipe is in bernard claytons complete book of breads.Paine ordinaire careme. simple recipe with bread flour yeast salt and water. three risings and bake. the book was recommended by Old Dave and is easy to use, separates the bread process by mixer, hand, and food processer. i would highly recomend the book

  • fishlessman,[p]Man, that's good looking bread for your bowls. I have not used that recipe but will do so when I get off this damn diet. [p]Dave

Sign In or Register to comment.
Click here for Forum Use Guidelines.