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Bread baking on an Egg

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bearcat
bearcat Posts: 41
in Baking
Hi all

I have been getting set up to bake more bread during these crazy times. I have a WFO and a medium egg. I usually bake in the WFO but realized the egg is more sensible for making one loaf at a time. 

So I got a sourdough started. I have flour. I have Dutch ovens. I am now wondering how to best set up my egg for baking. Should I just put the Dutch oven on the plate setter? Or do I need something in between. I have in the past made apple pie in the egg. I think I put a coil of foil between my pie and the plate setter to keep the bottom from burning. Bread baking calls for higher temps. Any suggestions? 

Thanks! 
Amanda
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  • xfire_ATX
    xfire_ATX Posts: 1,112
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    I set up raised indirect and put my DO directly on the grate.

    I put DO in egg while I settle the temp
    I drop the Dough into the DO on parchment
    I pull the lid with ~7 min left in bake

    I use same process when I make it in the Oven
    XLBGE, LBGE, Charbroil Gas Grill, Weber Q2000, Old Weber Kettle, Yeti 65, Yeti Hopper 20, RTIC 20, RTIC 20 Soft Side - Too many drinkware vessels to mention.

    Not quite in Austin, TX City Limits
    Just Vote- What if you could choose "none of the above" on an election ballot? Millions of Americans do just that, in effect, by not voting.  The result in 2016: "Nobody" won more counties, more states, and more electoral votes than either candidate for president. 
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  • bearcat
    bearcat Posts: 41
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    Ok thank you for responding so quickly! 

    Does raised indirect mean the plate setter legs up and the grate on top? 
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  • mickyb55
    mickyb55 Posts: 5
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    I sometimes bake bread in my large. I don’t use a Dutch oven. I use the set up I use for pizza which is, Plate setter legs down, 3 balls of tinfoil on top of that with a pizza stone on the tinfoil. I use a peel to transfer the bread to into the egg and bake at about 180 -200 for 25 to 30 mins. 
    Cambridge, England.
    Large & MiniMax
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  • SciAggie
    SciAggie Posts: 6,481
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    This thread can provide a load of information. Join the conversation there if you are interested.
    https://eggheadforum.com/discussion/1206737/wild-yeast/p1
    Coleman, Texas
    Large BGE & Mini Max for the wok. A few old camp Dutch ovens and a wood fired oven. LSG 24” cabinet offset smoker. There are a few paella pans and a Patagonia cross in the barn. A curing chamber for bacterial transformation of meats...
    "Bourbon slushies. Sure you can cook on the BGE without them, but why would you?"
                                                                                                                          YukonRon
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  • bearcat
    bearcat Posts: 41
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    Thank you all! Hopefully I will attempt this in the next few days. Right now attempting danish sourdough rye in my counter top oven.. I have better cooking tools outside than in...
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  • fishlessman
    fishlessman Posts: 32,749
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    if you want to add steam at the beginning of the cook


    fukahwee maine

    you can lead a fish to water but you can not make him drink it
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