Baking Bread on the Big Green Egg
Just started using my new XL Big Green Egg to bake bread. I use a starter and levain toprepare my dough according to Tartine Bread. I use a pan with boiling water and towel in the baking chamber for the first twenty minutes of the bake. I remove the steam source after twenty mins and finish the bake for another twenty minutes. The bottom of the loaf is very dark, but I have a very light crust, virtually no blistering and no carmelization. I ran the temp at about 500 then tried to correct back to around 450' with less than successful results. My oven spring was marginal to pretty good. I am thinking I need to become better at temperature control. However I am interested to learn of other peoples suggestion for doing bread on the BGE. in particular I would like to hear experiences with using the water pans as a steam source as opposed to Chad Robertson's Dutch oven technique. I have used the Dutch oven with very good success in a conventional oven, however I can only bake one loaf at a time and it must be boule. Suggestions and experiences areappreciated.