I regularly bake sourdough bread. Until now, I have always done it in the oven using my Dutch oven. After recently purchasing a Big Green Egg Large, I wanted to try baking in the Egg. The result looks like the picture. The one on the right is from the Dutch oven, and the one on the left is from the Egg. I'm not completely satisfied with the appearance. Why does the bread from the Dutch oven look better?
The procedure in the Dutch oven is as follows:
– Preheat the Dutch oven in the oven at 275°C for 30 minutes
– Place the bread in the Dutch oven and bake for 10 minutes at 250°C
– Bake for another 35 minutes at 220°C
– Bake for an additional 5 minutes without a lid at 220°C
I followed exactly this procedure in the Egg as well, just without the Dutch oven.
Setup: ConvEGGtor, cast iron grate to raise it higher into the dome, pizza stone.
Why does the bread look so different?
by Extr5100