Welcome to the forum by the way. 

I cook bread ina Dutch oven twice a week on my egg and have never noticed a smoke flavor. I can not tell the difference between the Egg and the oven.

Lump quality also plays a big factor into baking

I don't think a "never had meat in it" virgin egg that ron is saving for the special day is required.  If you burn off the gunk you can replicate it.  There seems to be an allure to baking bread in the egg.  Although the egg is ceramic, that is the only characteristic it shares with pizza ovens.  A pizza ovens heat does not come from below the item that is being cooked.

cookingdude555 said:

I don't think a "never had meat in it" virgin egg that ron is saving for the special day is required.  If you burn off the gunk you can replicate it.  There seems to be an allure to baking bread in the egg.  Although the egg is ceramic, that is the only characteristic it shares with pizza ovens.  A pizza ovens heat does not come from below the item that is being cooked.

Actually, a wood fired pizza oven does provide heat from below the pizza.

Proper wood fired pizza oven operation requires that the deck also be hot/heated prior to dropping in a pie.

Even a gas fired pizza oven like the Blackstone is setup to also heat the rotating pizza stone from underneath. In some cases one needs to take steps to prevent the stone from getting too hot from underneath as the bottom can get scorched before the pie is really finished topside.

HeavyG said:

cookingdude555 said:

I don't think a "never had meat in it" virgin egg that ron is saving for the special day is required.  If you burn off the gunk you can replicate it.  There seems to be an allure to baking bread in the egg.  Although the egg is ceramic, that is the only characteristic it shares with pizza ovens.  A pizza ovens heat does not come from below the item that is being cooked.

Actually, a wood fired pizza oven does provide heat from below the pizza.

Proper wood fired pizza oven operation requires that the deck also be hot/heated prior to dropping in a pie.

Even a gas fired pizza oven like the Blackstone is setup to also heat the rotating pizza stone from underneath. In some cases one needs to take steps to prevent the stone from getting too hot from underneath as the bottom can get scorched before the pie is really finished topside.

Thanks @HeavyG for catching that, I meant that the fire is not coming from below.  It does heat the surface below the pizza, but the fire source is not the same as the egg.  When I cook with my blackstone, the reason it is so much better than cooking pizza on the eggs is that the stone above the pizza is hotter than the stone below.  This is never the case on the egg.  A wood fired oven has this same characteristic.   

I've never noticed cooked meat aromas infused with the cakes and brownies I've baked but the times that I have baked them is after I've either baked a pizza or grilled steaks.
Reason being is since pizza and steak require high temps to cook my usual routine to bake is to prep the cake/brownies/cobbler right after we finish eating our pizza/steak and by the time I finish prepping the dessert the BGE has cooled down to the desired temperature to bake-which is almost 1 1/2 -  2 hrs after I pull my steaks or pizza out of the BGE.
But if and when I bake anything let's say after I grill fish or smoke some ribs and I noticed infused flavors, I'll let everyone know

northGAcock said:

I would have to think that a dedicated baking egg would be simply a luxury purchase. Do it if you can afford it and you believe you will get enough use out of it. Just my 2 cents worth. 

Lol

NPHuskerFL said:

Well used eggs bake just as well. I assure you the flavor on breads be it sourdough, yeast rolls, pizza, pretzels etc or even cookies or cheesecake don't end up tasting like ribs. 

I agree! But that like brand new PS is not what some egger's PS look like! That was my whole point about wrapping a PS to keep it from becoming a "stink tank" of burnt grease etc. 

NPHuskerFL said:

Well used eggs bake just as well. I assure you the flavor on breads be it sourdough, yeast rolls, pizza, pretzels etc or even cookies or cheesecake don't end up tasting like ribs. 

Is that your setup for baking bread, no air gap between the PS and the baking tray? Also, what is that baking tray, it looks perfect.

NPHuskerFL said:

@Stormbringer The above setup was an experiment. PS was preheated and then CI placed (not preheated) directly on top of PS then add steam for first 15-20 minutes and no steam last 15-20. This setup worked but, my current setup works better for both CI ware or baking stone and I felt it yielded better oven spring. Jammed up with work but, I'll do my best to document in a thread for those that are interested. It's taken me many failed and so-so loaves to dial it in on the MM & LG alike. The CI is manufactured by Camp Chef and labeled as a 13" pie pan. 

Cheers, looking forward to it. Whilst not a nemesis as such, as I've had good results with bread in the Egg, it doesn't come close to the consistency or quality from the kitchen oven. To be fair, the oven is a top-end Neff oven with bread baking settings, and the smell of freshly baked bread in the house first thing in the morning is wonderful. Nevertheless, it would be great to try to equal this on the Egg.