How to Make Homemade Bread on the BGE 

For a 16" circular pan ( amzn.to/44ABGJe ) that is 2" deep use the following:
10 Cups of high protein flour (13%) - Here is the flour I used ( amzn.to/47ZcMpy )
5 Cups of warm water
2 1/2 Tsp Sea Salt
2 1/2 Tsp Yeast - quick rise ( amzn.to/47TQrd9 )
Incorporate all ingredients together in a large bowl. Cover with plastic wrap and let set in the oven on "bread proof" for 1 hour. After one hour wet your hands and scoop and roll the very wet dough about 10-20 times. Once rolled line a pan with parchment paper and olive oil and place dough in pan. Cover and place back in oven for 1 hour or until bread has risen to the rim of the pan.
In the mean time, fire up your Big Green Egg to 300F. Include the diffuser plate. After the bread has risen again place in BGE.
300F in the BGE, do not over heat like my dumbass did the first time!
Hardwood lump charcoal only, no briquettes, no mesquite ( amzn.to/3R46bnP )
1 Hour Cook Time, no peaking, trust the system
Remove from pan and cool on a elevated rack till room temperature. Cut in quarters then in cubes.
For a bigger bubble bread use all the same ingredients but use 1 TSP of yeast and let the initial proof go for 12 hours. Roll the dough 3 times letting it rest 1 hour in between. Significantly longer process but well worth the effort.
Here is some of the equipment I use:
KUBEI 0.1G Digital Scale
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LEM Stainless Steel Scale
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Winco Cutting Board
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Food Grade Plastic Bins
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The Sausage Maker Bacon Hooks
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Heavy Duty Meat Hooks
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Small Black Hooks
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Boning Knife
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