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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking.


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Old 11-02-2009, 07:23 PM   #1
Ross in Ventura
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Join Date: 05-16-08
Location: Ventura, California
Default Baked some Whole Wheat Bread in the EGG


On the 2-hr. rise after the 18-hr rise



I need to get more separation between the fire and the CIDO





In the DO at 475*

After 30-min. took the parchment paper out and the lid off and baked for 30-min. more



I think I'm getting better at this

Recipe:
2 1/4C Bread flour
3/4C Whole Wheat flour
1 1/4t salt
1/2t yeast
1 1/3C cool water
Let rise foe 18-hrs. and let rise for 2-hrs. more, bake in DO for 30-min. take lid off and bake for 15-min.

Ross
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Old 11-02-2009, 07:39 PM   #2
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Ross the bread looks perfect!! Thank you for sharing the recipe too.
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Old 11-02-2009, 07:40 PM   #3
Rick's Tropical Delight
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looks great, ross. how did you pull the parchment from under the loaf in the dutchoven?

that's an interesting setup too. nice
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Old 11-02-2009, 08:16 PM   #4
Ross in Ventura
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Quote:
Originally Posted by Rick's Tropical Delight View Post
looks great, ross. how did you pull the parchment from under the loaf in the dutchoven?

that's an interesting setup too. nice
Thanks Rick I lifted it up with a wooden spoon raising the pizza stone and the DO helped a lot with the bottom not getting burnt

Ross
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Old 11-02-2009, 08:58 PM   #5
Brauma
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Looks incredible. I've gotta try that!
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Old 11-02-2009, 09:11 PM   #6
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yea! parchment
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