The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Baked two loaves of bread in the Big Green Egg today

Ross in Ventura's picture
Ross in Ventura

Baked two loaves of bread in the Big Green Egg today

The first one is Almost No Knead Bread



After the second rise for 2-hrs.




I'm going to bake this one at 450* in the La Cloche in the Egg



Pulled the dome off the La Cloche at 30-min. and continued to bake for 15-min. more.



Out at total time of 45-min. internal temp. 208*




This loaf is a lot better than the loaf I Baked at 500* for 30-min. pulled the dome and baked another 15-min. at 450*


I like the crust a lot better.


Recipe:http://www.cooksillustrated.com/recipes/detail.asp?docid=11829


Since I had the Egg up and going I thought I try Cranberry Orange Bread




All the ingredients in the 9x5 loaf pan




The Egg is know at 350*




Out in one hour on the cooling rack



Out of the pan in 12-min and on the rack




This was vary tasty I am going to make some for the hollydays


Recipe:http://www.joyofbaking.com/breakfast/CranberryOrangeBread.html


 


Ross


Thanks for looking


 

LLM777's picture
LLM777

Your breads look delicious and your oven looks more like an avocado. :)  "Bread from the Big Green Avocado". I guess it doesn't have quite the same ring to it.

dlt123's picture
dlt123

Nice breads...  Now you have me curious :) 


I was, at one time, going to buy the Green Egg BBQ, but since I don't eat much meat anymore, I decided to forego buying one... But if it is able to maintain a constant heat like you are mentioning, I might reconsider buying one again for bread making and limited BBQing.


I have a couple of questions. 


1) When you say your Egg was at 250deg or 308deg when baking, will the Green Egg keep this at a constant temp throughout the entire baking process, or does it fluctuate and if so by how many degrees does it fluctuate when you reach your desired temperature?


2) Do you have to constantly monitor the temp of the Egg or is it safe to reach the temp you want, then place your bread in the Egg and wait till it's done?


I imagine there must be some careful monitoring while baking right?


3) Also does that metal table in the Egg come with the unit or is this something that you buy optionally?


Thanks


Dennis
---- ---- ---- ---- ---- ---- ---- ---- ---- ---- ---- ----
Belief has no affect on reality.
My Website: http://www.roadtobetterliving.com

Ross in Ventura's picture
Ross in Ventura

Dennis,


The Egg is a remarkable tool to bake with, yes it well hold the temp. quite well once you get running. I have smoked cheese at low temp. and low and slow cooks at 250* overnight, the Egg well cook at 250* for almost 30-hrs with a full load of lump charcoal. I also do Pizza at 650* so it is a all around cooker. It dose take a wile to learn the ins and outs of the Egg but sure is a lot of fun cooking with it, the table that it is on is a kitchen cart that I got on the internet and the top came from Home Depot. I hope this helps.


Ross

dlt123's picture
dlt123

Thank you Ross.  Yes this helps alot.  I just sold my nice Weber Gas Grill since I never used it.  It can't keep the temps like you say the Egg does.


I really think in the near future I will get the Egg.  It really is a nice BBQ.  I am cooking a lot of Pizzas these days and I bet it does an excellent job for this.


Thanks again Ross.  And best of luck with your breads. :)


Also, about the metal table in the Egg?  Is this something you made or did you get this from the Green Egg vendor?


Thanks,


Dennis
---- ---- ---- ---- ---- ---- ---- ---- ---- ---- ---- ----
Belief has no affect on reality.
My Website: http://www.roadtobetterliving.com

Ross in Ventura's picture
Ross in Ventura

Dennis,


The metal cart I got on the internet its a kitchen cart and the top is wood that I got at Home Depot and if you want plans for a table I have a site for you.


http://www.nakedwhiz.com/tableplans/tableplans.htm


Ross

dlt123's picture
dlt123

I'm sorry, I don't think you understand my question... I mean the metal table that the bread is setting on ***inside*** of the Egg.  Not the table that the Egg sets on that you bought from the internet.


I see in your 4th picture the round white loaf of bread is setting on some kind of metal stool or table inside of the egg which sets over the coals.  You can see the coals glowing below the bread in picture 4.


 


Also your 9X5 Cranberry Bread Loaf pan is setting on this table as well in a later picture. i.e. Picture number 10.


 


Does that stool or table come with the Egg or do you have to buy it separate?


Hope this makes sense,


Dennis
---- ---- ---- ---- ---- ---- ---- ---- ---- ---- ---- ----
Belief has no affect on reality.
My Website: http://www.roadtobetterliving.com

Ross in Ventura's picture
Ross in Ventura

Dennis,


OH now I understand, its not metal its ceramic its a platsetter with a pizza stone on three Egg feet and its sold by the dealer


http://www.biggreenegg.com/setters.html


Ross

dlt123's picture
dlt123

Thanks Ross, I see now. I know now what to get when I buy my Egg...


Dennis
---- ---- ---- ---- ---- ---- ---- ---- ---- ---- ---- ----
Belief has no affect on reality.
My Website: http://www.roadtobetterliving.com

Cincinnati's picture
Cincinnati

Does the bread have a smoky flavor from the charcoal?

Ross in Ventura's picture
Ross in Ventura

Slightly I didn't add any smoking wood but I well at some point.


 


Ross

osx-addict's picture
osx-addict

I've baked pizzas and one loaf of bread on our #7 Kamado and didn't notice any smoke flavor added -- of course it depends on what you're using for the heat source.. I strictly use Royal Oak lump (not briquettes) and never use Kingsford as I find it a rather smelly product.

evth's picture
evth

We just got a BGE. This is a super post. Looking forward to baking some nice loaves, such as the ones you did with your BGE.  

We're neighbors too.

From Malibu,
Eliz & Linc

belfiore's picture
belfiore

N-I-C-E !!! I knew it would work I just needed to see how it was done! My other question is was there any residual smokey flavors from prior BBQ's, i.e. wood chip smoke retained on the inside walls of the egg?

Our BGE has been my husband's domain & I've considered getting the smaller one just for pizza & bread. Only problem is I'd have to repaint it into The Big Pink Egg to keep him out of it!!!

Cheers,

Toni

 

Ross in Ventura's picture
Ross in Ventura

Toni,

I do not get smokey flavors in my breads, once a mo. I do a Hight heat burn to clean the inside if the Egg but I have a Rutland gasket you would burn your if you tryed with your gasket that came with your Egg it go's up to 1000* I'll send you the info.

http://www.greeneggers.com/index.php?option=com_simpleboard&func=view&id=737137&catid=1

 

Ross

belfiore's picture
belfiore

on this info! Thank you so much. It's been in the triple digits over here in Bakersfield so not much egg action but temps will be dropping & egg firing time is right around the corner!

Toni

David Hall's picture
David Hall

Ross is completely right. Smoke residue will collect on the lid of the BGE and flavor anything else you cook on it. I either do a high-temp cook between baking loaves or I just use hardwood charcoal with no wood chunks. Flatbreads and pizzas are fine with a smokey flavor, but with the longer cooking required for loaf breads, the bread gets too smokey and a bit bitter.

I love baking bread on my BGE. My boules are some of the best I've ever had, and I'm very proud of my pizzas too.

Melesine's picture
Melesine

I love baking on the Big Green Egg, we bought a second one just for bread and pizza. 

kozulich's picture
kozulich

I don't have a BGE, but I have a Grill Dome - same concept.  I've done bread many times on the grill dome, and it works great.  I think the key to avoiding smokey flavors is to give a chance for the volatiles to burn off the charcoal before you put your bread in.  Give it a chance to burn for a while, you'll notice its smokey right after you light it, until it get really good and hot, then the smoke stops and you just get heat, so you can't be in a hurry and need to start it well ahead of time.  A hint of smokiness is not objectionable for country type breads, its even a positive in moderation, but very smokey bread is not appealing.