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    You are in: Home / Community Forums / Breads & Baking / Rustic Sourdough Bread
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    Rustic Sourdough Bread

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    Sharon777
    Thu Jul 04, 2013 2:52 pm
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    Thought I would try making a sourdough starter last Saturday. It has grown nicely. This morning I made sourdough pancakes which were delicious. This afternoon I made this Rustic Bread and baked it outside on the Big Green Egg. Haven't tasted it yet as it's still cooling. I don't expect a real sourdough taste as I beleive your starter sours as time goes on. Now it's sitting in the back of the refrigerator taking a rest.
    duonyte
    Thu Jul 04, 2013 3:31 pm
    Forum Host
    Beautiful!
    Donna M.
    Fri Jul 05, 2013 2:09 am
    Forum Host
    That's a lovely loaf! We have a BGE also and I haven't baked on it yet, even though we've had it 2 years. My son bought it and he smokes a lot of meats on it. I don't know how to operate the thing myself, so I would need to bake when he is here to help me with it. One of these days....
    Sharon777
    Fri Jul 05, 2013 10:37 am
    Food.com Groupie
    You definiately have to give it a try. I've had my Eggs for almost 5 years and just started to bake on it this week. The bread tastes so good. Here's another I did this week. Rustic Potato Loaf

    Donna M.
    Fri Jul 05, 2013 5:59 pm
    Forum Host
    Nice! How do you set up your Egg? Do you use the platesetter, then a baking stone elevated with the little feet? What temperature are you baking at? I also want to try pizzas but am really intimidated about transferring a loaded pizza to the Egg without getting it mangled.
    Sharon777
    Fri Jul 05, 2013 6:35 pm
    Food.com Groupie
    I put in the platesetter, legs down for baking, spacers or the feet between the setter and pizza stone. The temperature is whatever you recipe calls for. Just remember to preheat your stone for a full 45 minutes at the cooking temperature so it it heated through before putting your bread dough on. I use parchment paper under my pizzas so they slide easily onto the stone. Pizzas taste so much better on the egg. I usually cook them around 550-600f. They cook quickly!
    Donna M.
    Fri Jul 05, 2013 9:21 pm
    Forum Host
    Thanks for the tips, Sharon! Now I just need to get with it icon_lol.gif
    Bonnie G #2
    Sat Jul 06, 2013 7:47 am
    Food.com Groupie
    This is so interesting, I've been looking at the BGE for some time and have been fascinated with it. DH already has a gas grill and a smoker so just don't think he'll go for this but I SO want to try baking or pizza making on the grill and these breads look awesome
    Red Apple Guy
    Sat Jul 06, 2013 8:53 am
    Forum Host
    Sharon, great looking loaves. I could take a lesson from you on flouring a brottform. The first loaf shows great oven spring....or is it great Big Green Egg spring.
    Bonnie G #2
    Sat Jul 06, 2013 3:24 pm
    Food.com Groupie
    I bought a brotform as I love the lines but have never been able to get it to look like that. This photo made me remember it and think I need to pull it out and try again.
    Sharon777
    Sat Jul 06, 2013 5:24 pm
    Food.com Groupie
    You need to flour it heavily.
    Bonnie G #2
    Sun Jul 07, 2013 8:04 am
    Food.com Groupie
    Think I'll try to get a loaf on today to give it a try. You know I saw that they sell like "towels" to line it with but seems to me that would defeat the idea of the lines???
    duonyte
    Sun Jul 07, 2013 9:40 am
    Forum Host
    Yes, that's a different style

    The linen cloth absorbs a bit more of the moisture from the surface and you get a crispier crust. I have one of these, but the liner is not removable and it's a pain to clean.

    This is a good source, plus you support the school, http://www.sfbi.com/baking-supplies
    Bonnie G #2
    Sun Jul 07, 2013 11:05 am
    Food.com Groupie
    I'll check that site out
    frenchguycooking
    Mon Jul 08, 2013 6:13 am
    Newbie "Fry Cook" Poster
    Woaw ! Your bread is absolutely gorgeous !
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