• Course


  • Category


  • Cooking technique


  • Level


  • Prep time

    180 minutes

  • Cook time

    70 minutes

  • Total

    250 minutes

  • Amount

    6 pieces

Desem baguettes

Baking bread? You will do this in your Big Green Egg, of course, because this kamado is perfect for it! This time, we will inspire you with a recipe for desem bread, also known as leavened and sourdough bread. Here, Master Baker Hiljo Hillebrand shares a delicious recipe for making a baguette, and with a minimal amount of yeast, so the dough rises a little faster. In doing so, make sure that enough heat has been absorbed by the ceramic before baking the bread. You do this by first heating the EGG to a temperature of about 300°C and then inserting the convEGGtor, grid and Baking Stone. This will cause the ceramic to reflect enough heat to give the baguettes a brilliant golden-brown crust.



  • 500 g wheat flour, plus extra for dusting
  • 100 g of desem
  • 10 g fine sea salt
  • 300 + 30 g water
  • 4 g fresh yeast
  • Olive oil, for greasing


  1. Add the wheat flour, desem, sea salt and 300 grams of water to the bowl of a stand mixer with dough hook. Crumble the fresh yeast over the bowl. Knead on medium speed until the dough is smooth and elastic. Add the 30 grams of water and knead briefly until it is absorbed by the dough. The dough should have a temperature of 24 °C, which you can measure with the Instant Read Thermometer. Alternatively, the dough can be kneaded by hand.
  2. Lightly grease a large mixing bowl with olive oil. Place the dough in the bowl, cover with cling film and leave to rise at room temperature for 90 minutes.
  3. Lightly dust your worktop with flour, place the dough on this and, using a pastry cutter or sharp knife, divide into six portions of about 150 grams each. Form the dough pieces into a ball, cover with cling film lightly greased with olive oil and leave to rise for 15 minutes.
  4. Dot the dough pieces, cover again with the cling film and leave to rise for 20 minutes.
  5. Push some of the air out of the dough pieces by pressing them slightly flatter and roll the pieces into baguettes. Place the dough pieces between two floured tea towels and leave to rise for 60 minutes.
  6. After rising, place the dough pieces in the fridge for 30 to 60 minutes. The baguettes will bake more beautifully as a result of the dough becoming cold. You can bake the first three baguettes after only half an hour. You can bake the second three baguettes after that.


  1. Light the charcoal in the Big Green Egg and, using the convEGGtor topped with the Cast Iron Skillet Small and the Stainless Steel Grid, heat to a temperature of 300 °C. Place the Baking Stone on the grid at least 10 minutes before baking. Remove three of the dough pieces from the fridge and cut them twice lengthwise with a sharp knife.
  2. Briefly lift up the hot Baking Stone (use the EGGmitt for this) and pour 100 millilitres of water into the skillet. Take care, as steam will form immediately on account of the skillet being extremely hot. Replace the Baking Stone and place the dough pieces on top. Close the lid of the EGG and reduce the temperature of the EGG to 250 °C. Bake the baguettes for about 20 minutes until golden brown and cooked.
  3. Remove the baguettes from the EGG. Cut the rest of the dough pieces, pour another 100 millilitres of water into the skillet and bake these baguettes in the same way.

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