Mike Makes Bread on the Big Green Egg
Ingredients1 pound bread flour, plus extra for shaping
1 tsp instant rapid rise yeast
2 tsp honey
10 oz. bottled or filtered water
2 tsp kosher salt
2 quarts hot water
Vegetable oil, for greasing the rising container
2 Tbl cornmeal
1/3 cup water
1 Tbl cornstarch
Combine 5 ounces of the flour, 1/4 teaspoon of the yeast, all of the honey, and all of the bottled water in a straight-sided container; cover loosely and refrigerate for 8 to 12 hours. Place the remaining 11 ounces of flour, remaining yeast, and all the salt into the bowl of a stand mixer, and add the pre-ferment from the refrigerator. Using the dough hook attachment, knead the mixture on low for 2 to 3 minutes just until it comes together. Cover the dough in the bowl with a kitchen towel and allow to rest for 20 minutes. After 20 minutes, knead the dough on medium speed for 5 to 10 minutes or until you are able to gently pull the dough into a thin sheet that light will pass through. The dough will be sticky, but not so sticky that you can't handle it. Grease the inside of a large straight-sided container with the vegetable oil. Place the dough ball into the container &. allow to rise until doubled in size, approximately 1 to 2 hours. Once the dough has doubled in size, turn it onto a counter top, lightly dust your hands with flour, and press the dough out with your knuckles; then fold 1 side in towards the middle of the mass and then the other, as if you were making a tri-fold wallet. Repeat the folding a second time. Cover the dough with a kitchen towel and allow to rest for another 10 minutes. Get the Big Green Egg up to 350º with the plate-setter on and a pizza stone on top of that so it will be easy to use a pizza peel to get the bread or rolls on and off the grill... Pinch off tennis ball size pieces to make rolls. Or....................... For full size loaves: Flatten dough again with your knuckles and then fold the dough in onto itself. Turn the dough over and squeeze the bottom together so that the top surface of the dough is smooth. Place the dough back onto the counter and begin to roll gently between your hands. Do not grab the dough but allow it to move gently back and forth between your hands, moving in a circular motion. Move the dough ball to a pizza peel or the bottom of a sheet pan that has been sprinkled with the cornmeal. Cover with the kitchen towel and allow to bench proof for 1 hour, or until you poke the dough and it quickly fills back in where you poked it. Combine the 1/3 cup of water and the cornstarch in a small bowl. Uncover the dough and brush the surface with this mixture. Gently slash the top surface of the dough ball in several places, approximately 1/3 to 1/2-inch deep, bake for 50 to 60 minutes for full size loaf, but only about 25 minutes or less for rolls. Once the bread has reached an internal temperature of 205 to 210 degrees F, remove to a cooling rack and allow to sit for 30 minutes before slicing.
These fine recipes performed by substitute chef Kevin the Fat Man Jenkins, sub-substitute chef Mike Stock and his chefs-in-training nephews Chris (the hummingbird slayer) and B.J. (the Boston Tangler) at Big Green Egg Headquarters on Saturday July 16th 2007.