French Bread using dough from a bread machine

Do you mean baguettes?  I have been practicing a lot lately and getting reasonable results 

Do you have an air gap between the platesetter and pizza stone? If not, the stone will get too hot for bread, pizza, etc. Many guys raise the baking stone 3-4" above the platesetter.

Hoffrock said:

Has anyone had success with making French bread using dough from a bread machine?  I have read it's hard not to burn the bottom even with a diffuser and pizza stone.  I suspect there are tips and tricks so would appreciate any advice.

You may have read this, but it not the norm.  Only tip is to make sure the stone is air gapped from the diffuser.  Placement higher than the felt line is usually a good idea.  No knead bread is good, but there is no reason not to use any bread dough in the egg.  

GlennM said:

I just made this for my neighbor. 20% whole wheat with oats, caraway, fennel and sunflower seeds

the more I make bread I’m finding subtle little things make quite a difference

That's a splendid looking loaf sir. 

As a baker by trade, I’ll tell you this. True French Bread has zero fat (butter/shortening) and zero sugar in it. That’s how it gets the great exterior crust with a fluffy interior. Baking bread on a stone via your egg can be tough due to uneven heat on the surface. Think of it a lot like doing a pizza. Some doughs scorch, others do not. Best bet is to preheat the stone to temp. Let it sit in there as long as you can before adding your loaves. Close the dome ASAP so you don’t lose your heat. Good luck! 

I bake NOLA style French Bread, crispy crust, very light and fluffy interior. We bake in gas fired convection carousels. I’ve taken dough home and baked on the egg. Turns out great, gotta watch the scorching though, my doughs have fat and sugar in them

GlennM said:

ColbyLang said:

As a baker by trade, I’ll tell you this. True French Bread has zero fat (butter/shortening) and zero sugar in it. That’s how it gets the great exterior crust with a fluffy interior. Baking bread on a stone via your egg can be tough due to uneven heat on the surface. Think of it a lot like doing a pizza. Some doughs scorch, others do not. Best bet is to preheat the stone to temp. Let it sit in there as long as you can before adding your loaves. Close the dome ASAP so you don’t lose your heat. Good luck! 

I bake NOLA style French Bread, crispy crust, very light and fluffy interior. We bake in gas fired convection carousels. I’ve taken dough home and baked on the egg. Turns out great, gotta watch the scorching though, my doughs have fat and sugar in them

These are just flour, water, salt and yeast. No sugar or oil. I find the way you handle the dough and the timing makes a big difference   Lots to learn yet!

Baking is a science. What worked today, may not work tomorrow based on minor variations to your water temp, oven temp, etc. humidity has a huge factor in baking. I love making bread when it’s less that 50% humidity outside. Above that and the crust of the bread doesn’t “finish off” as well.

my other recommendation is to bake on parchment paper, or at least start it on parchment instead of flouting your stone. Raw flour scorches very easy 

Utilizing bread machines for making bread is always the best option and I always prefer the top bread machines to make bread at home.

ColbyLang said:

GlennM said:

ColbyLang said:

 I love making bread when it’s less that 50% humidity outside.

I love doing anything when it's less than 50% humidity outside...lol