February 12, 2018 - 2:54pm
Baking sourdough bread in my Kamado oven...
72% hydration sourdough 2 day bread...
Baked outdoors on my Kamado ceramic oven at 500°F, cold out of the fridge.
I used a large stainless steel mixing bowl to trap the steam for the first half of the baking process. Then I removed the bowl and turned the temperature down to 450°F.
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I wonder what flavor charcoal would impart to the bread.
You get no flavor from the charcoal at all. None.
Just wow! And your baking method is impressive! Well done!