Tips for Sourdough burning on the bottom? Should I just stack as much ceramic between the fire and Dutch oven as possible? This was at 500° for 18-20 mins Dutch oven lid on, 25 mins at 475° Dutch oven lid off. Only using conveggtor
by rebs69
7 Comments
Suspicious_Chart_599
I’ve baked pies on my BGE, but I’ve never even considered bread. And now I’m mad about it.
Shadygunz
This looks good, everyone once in a blue moon I do something dough related too on my egg. In my experience indirect with a grill and pizza stone works best. Pizza stones give a very nice and even heat signature and allows you to check easily underneath for burning. A dutch oven is also an option but the tendency of cast iron to conduct heat easily can work against you for bottoms; you want some extra insulation generally for it.
Edit: Perhaps dutch oven on a pizza stone also works if the dutch oven is required/a must.
naturalis99
40 minutes total seems excessive to me… I would try shorter cooking time at 500fahrenheit
Friendly-Kangaroo-80
The setup I’ve used for baking breads is Conveggtor legs down and a baking stone on top, no Dutch oven. Maybe try legs down as that will take the stone away from the heat.
Thon_Makers_Tooth
Spread some cornmeal on the bottom of your parchment before tossing your loaf in.
TheRealFiremonkey
You need a second stone. The heat radiating off that conveggtor is probably in the 7-800 degree range. Get a second stone in there between your DO and the conveggtor. And try not to sit your DO directly on the second stone – leave some sort of gap – even just a grate resting on top of the second stone with the DO on that will be enough. The key is to shield the direct heat radiating off the conveggtor.
A sheet of aluminum foil can serve that purpose in a pinch but a pizza stone is the right answer
parrothead2581
I wonder if using the Lodge cast iron trivet in the DO and then placing the bread with the parchment paper inside would help? It would keep it off the bottom of the DO with some airflow underneath maybe?
7 Comments
I’ve baked pies on my BGE, but I’ve never even considered bread. And now I’m mad about it.
This looks good, everyone once in a blue moon I do something dough related too on my egg.
In my experience indirect with a grill and pizza stone works best. Pizza stones give a very nice and even heat signature and allows you to check easily underneath for burning.
A dutch oven is also an option but the tendency of cast iron to conduct heat easily can work against you for bottoms; you want some extra insulation generally for it.
Edit:
Perhaps dutch oven on a pizza stone also works if the dutch oven is required/a must.
40 minutes total seems excessive to me… I would try shorter cooking time at 500fahrenheit
The setup I’ve used for baking breads is Conveggtor legs down and a baking stone on top, no Dutch oven. Maybe try legs down as that will take the stone away from the heat.
Spread some cornmeal on the bottom of your parchment before tossing your loaf in.
You need a second stone. The heat radiating off that conveggtor is probably in the 7-800 degree range. Get a second stone in there between your DO and the conveggtor. And try not to sit your DO directly on the second stone – leave some sort of gap – even just a grate resting on top of the second stone with the DO on that will be enough. The key is to shield the direct heat radiating off the conveggtor.
A sheet of aluminum foil can serve that purpose in a pinch but a pizza stone is the right answer
I wonder if using the Lodge cast iron trivet in the DO and then placing the bread with the parchment paper inside would help? It would keep it off the bottom of the DO with some airflow underneath maybe?