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The New Artisan Bread in Five Minutes a day
Comments
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Dredger said:Craftsy has the Artisan Bread in Minutes class for half price now. http://www.craftsy.com/class/artisan-bread-in-minutes/4958?_ct=sbqii-sqjuweho-dum&_ctp=15&rceId=1449170512780~ipyk9fb5 It's usually $39.99, but it's $19.99 right now. Not sure how long it will be on sale. We really like the Craftsy platform.
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6 cups of flour
tablespoon and a half of yeast and some salt.
Made this in preparation of receiving the book tomorrow I was surprised how much it rose! I think it started around a quarter of that. -
I agree about the regular price on a lot of their courses. I always wait until it's half price. Just grabbed this one and will get into it later this week. I've had the book for awhile now, but hubby's blood sugar levels meant I had to retire the dough bucket for awhile. He's been a very good boy, so I think we can resume with some bread baking now.
Large BGE
Greenville, SC -
@thatgrimguy Yeah, there are some amazing bread bakers on that site. I say yours look awesome though and will more than hold their own. Especially since they're egged!
@tarheelmatt check out thefreshloaf.com the stuff the people there make is incredible
thanks for the post @krobertsmn my wife wants to get into bread baking... i see a christmas present here!Chicago, IL - Large and Small BGE - Weber Gasser and Kettle -
I found the craftsy lesson on Artisan bread in 5 to be a big help. Seeing her mix and form the dough is a huge help over reading it. Helps you figure out what you need to be careful about and what you can just throw in there.XL, Small, Mini & Mini Max Green Egg, Shirley Fab Trailer, 6 gal and 2.5 gal Cajun Fryers, BlueStar 60" Range, 48" Lonestar Grillz Santa Maria, Alto Shaam 1200s, Gozney Dome, Gateway 55g Drum
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@dredger I've never seen craftsy - that's a cool site! more christmas presents!Chicago, IL - Large and Small BGE - Weber Gasser and Kettle
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@Thatgrimguy, I like the video lessons. This is my fifth Craftsy class. The Art of Stir-Fry really upped my stir-fry game. @blind99, these would make great Christmas presents.Large BGE
Greenville, SC -
All different loaves I've done in the past in the DO, stone in the LG and stone in the MM.
Have fun with it and get creative. Enjoy.
LBGE 2013 & MM 2014Die Hard HUSKER & BRONCO FANFlying Low & Slow in "Da Burg" FL -
Dredger said:@Thatgrimguy, I like the video lessons. This is my fifth Craftsy class. The Art of Stir-Fry really upped my stir-fry game. @blind99, these would make great Christmas presents.XL, Small, Mini & Mini Max Green Egg, Shirley Fab Trailer, 6 gal and 2.5 gal Cajun Fryers, BlueStar 60" Range, 48" Lonestar Grillz Santa Maria, Alto Shaam 1200s, Gozney Dome, Gateway 55g Drum
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Dredger-thx for the tip on the Craftsy deal...just purchased it.LBGE 4/2012, MBGE 6/2012 & Mini 11/2013Rome, GA
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NPHuskerFL-Awesome looking bread. I'm so inspired by y'all!!!LBGE 4/2012, MBGE 6/2012 & Mini 11/2013Rome, GA
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Our house has 9 foot ceilings in every room on both floors and temperature control in the kitchen, especially in the winter, was a challenge for proofing bread. Another item that helped me with my bread making is this one http://www.amazon.com/Folding-Bread-Proofer-Yogurt-Maker/dp/B005FCZMU6/.
I had mine for about a year and they came out with a second shelf to double the capacity. Just set the temperature, add water to the pan for moisture and it works great. Another great Christmas present. It also perfectly melts chocolate and makes yogurt. If you're making multiple loaves, it may not have the capacity you need, but it works for us. Our kitchen stays cooler in the winter with so many windows and this helps take the guess work out of proofing the dough.
Large BGE
Greenville, SC -
I will play I've been making our sourdough standard loaf for a few years now with the starter.
ingredients 624 grams starter (this is when I pull the 1/2 cup from the ongoing starter and add flour and water and let it activate )
10 grams salt
390 grams bread flour.
thats it , kids love it. I'm not perfect still working on the splitting etc I can't seem to make my razor cuts right I don't know.... I cook i in the la creuset do 25min covered and 12 uncovered 425 degrees.
just pulled this one. May post slicing pics tomorrow off the slicer.
Seattle, WA -
Sliced , split into 2 ziplock a and freeze until ready to use.
Seattle, WA -
@SkinnyV, looks great. Wouldn't worry much about the cuts.*******Owner of a large and a beloved mini in Philadelphia
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Curse you for starting this thread. Oh yeah, book will be here tomorrow.Johns Creek, GA - LBGE and a some stuff
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My book arrived today!
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LOL, sorry about the thread....I just asked a simple question!!!LBGE 4/2012, MBGE 6/2012 & Mini 11/2013Rome, GA
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I am a big fan of this book and have baked a lot of bread with the master recipe, and the olive oil dough for Pizza. I always cook on a stone, never in cast iron. Most in the oven, but a couple of times in the egg. No hint of smoke at all. Once you get in to it, you can bake bread every day. Here is a post where I went through all the steps.
http://eggheadforum.com/discussion/1158097/bread-on-the-egg-pic-heavy#latest
XLBGE, Small BGE, Homebrew and GuitarsRochester, NY -
Thanks! CookinbobLBGE 4/2012, MBGE 6/2012 & Mini 11/2013Rome, GA
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SkinnyV said:Breadtopia stuff arrived. Game on
The best pasta you ever ate. Amazing stuff! Do you have a pasta press and cutter?XL, Small, Mini & Mini Max Green Egg, Shirley Fab Trailer, 6 gal and 2.5 gal Cajun Fryers, BlueStar 60" Range, 48" Lonestar Grillz Santa Maria, Alto Shaam 1200s, Gozney Dome, Gateway 55g Drum -
Yeah I've made it plenty of times, kitchenaid setup. Just finally got the drying rack. Semolina can also be a pain to source sometimes.Seattle, WA
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You're welcome @krobertsmsn, I have been through all but the last video and it was very informative. Time to wash the dough bucket and dust off the cloche. We use the 9 inch parchment rounds and they fit perfectly in the cloche. Everything else gets regular parchment if we're using the baking stones.
Large BGE
Greenville, SC -
I am amazed how rice flour pretty much negates any sticking of proofed dough. If you can find it give it a try, coat the dough ball a d bowl with rice flour....drops right out.Seattle, WA
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thx for the suggestions.I will see if I can find rice flour.LBGE 4/2012, MBGE 6/2012 & Mini 11/2013Rome, GA
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What is the secret to getting really a loaf with a really big crumb?
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Made some Cinnamon Rolls from the book!
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@Skinny V and @krobertsmsn: Make your own easy rice flour by spinning white rice in the food processor till fine.Judy in San Diego
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ahhhhh, thx @JudyMayberry !!!!LBGE 4/2012, MBGE 6/2012 & Mini 11/2013Rome, GA
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