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dogstarsmoke
09-12-2015, 12:59 PM
One of the best things about the BGE is how well it holds a temp. Artisian bread, like upscale pizzas, are made in wood fired ovens, so there's this morning's experiment:
The egg set up:
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The temp:
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The dough:
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On the stone:
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The bread:
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Baked@ 400 for 30 minutes on a pizza stone with a pan of water on the diffuser plate for moisture and encourage good "crumb". Perfect...

Bludawg
09-12-2015, 01:13 PM
I aint gonna go there..... nope I aint gonna I do like me some home baked bread though that sour dough???

dogstarsmoke
09-12-2015, 01:24 PM
Yep. Homemade sour dough. Also good for pizza crusts.(It's alive!-Gene Wilder, "Young Frankenstein")

arclite
09-12-2015, 01:26 PM
Looks great! Any chance we can see a slice?

dogstarsmoke
09-12-2015, 01:36 PM
Looks great! Any chance we can see a slice?

Sure:
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