smokers Big Green Egg

[tctenten]

 

[SavinaRed]

That loaf turned our PERFECT, nice job !!!

 

[The Hot Pepper]

Very nice sir!

 

[tctenten]

Thanks. I followed a no knead recipe. Just a couple of stretch and folds and an overnight rise.

 

[t0mato]

That bread looks bomb 1010. Nice job!

 

[JoynersHotPeppers]

Thanks. I followed a no knead recipe. Just a couple of stretch and folds and an overnight rise.

Please share such recipe and the technique  

 

[t0mato]

^
That.

 

[SavinaRed]

With the new thermometer and taking out the place setter the ribs turned out falling off the bone in 4 hours. Now I wont be losing sleep at night knowing I can make baby backs in the egg

 

[SavinaRed]

Also the temps at the top of the dome read 280-285 while at the level of the ribs I placed 2 other thermometers that read 250*. So I learned a little yesterday with that experiment. 

 

[The Hot Pepper]

Well done sir! We knew the BGE could handle it. You can't expect perfection from a maiden cook. Have to keep working at it. Nice!

 

[tctenten]

Please share such recipe and the technique  

Here is today's boule

600g bread flour
400g room temp water
100g active starter
15g salt

In a large enough tupperware or bowl combine water, salt, starter and mix until starter is incorporated. Then add flour a mix until everything is combined. Cover it and leave at room temp. Stretch and fold once before you go to bed and then once again the next morning. Shape and bake at 450f covered for 20 minutes and then uncovered for another 15. Internal temp should be 205f.

Here is a visual. You can use the recipe on the video too.

 

[JoynersHotPeppers]

So do I put my fancy boule over it while it rises or when?

 

[tctenten]

So do I put my fancy boule over it while it rises or when?

After the second stretch and fold in the morning...shape it...then put it into a floured brotform and let it rise again before you bake.

 

[JoynersHotPeppers]

After the second stretch and fold in the morning...shape it...then put it into a floured brotform and let it rise again before you bake.

 
At that point should I already have it on the sheet pan?

 

[tctenten]

 
At that point should I already have it on the sheet pan?

????

Not sure what you mean. I do not use a sheet pan, or know what you would use it for.

Make dough, shape dough and put in brotform. Cover it with a dish towel. When ready to bake put a sheet of parchment on a pizza peel and put over brotform. Flip over, remove brotform, slash and bake.

 

[JoynersHotPeppers]

Well I used one for sourdough rolls with parchment paper so was wondering what you cooked the bread bowl on

 

[tctenten]

Gotcha.

I use a pizza stone.

 

[FreeportBum]

Here is today's boule

IMG_7889.JPG

600g bread flour
400g room temp water
100g active starter
15g salt

In a large enough tupperware or bowl combine water, salt, starter and mix until starter is incorporated. Then add flour a mix until everything is combined. Cover it and leave at room temp. Stretch and fold once before you go to bed and then once again the next morning. Shape and bake at 450f covered for 20 minutes and then uncovered for another 15. Internal temp should be 205f.

Here is a visual. You can use the recipe on the video too.

when is the grand opening of the bakery? 
 
looks great my friend

 

[JoynersHotPeppers]

Gotcha.

I use a pizza stone.

Do you use pizza stone is oven always? 

 

[tctenten]

Yes. I leave my stone in the oven all the time. Pizza goes directly on stone, rolls and bread I use parchment paper on the stone. Even when I am not using it. I have a different stone that I use for the BGE.