The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

baking on a ceramic smoker type cooker

swifty's picture
swifty

baking on a ceramic smoker type cooker

Having looked at the available post on the web site, I felt something waas missing.

I have a primo ceramic smoker cooker that has some ceramic plates between the charcoal and the grill as an insert. I plan remove the grill and use  firebrick as a 2nd layer then add  a pizza stone on top. I want to cerate a heat sink to ensure results similar to a brick oven. 

My question is about getting steam into the oven. I know the temperature that I want. I have made a lot of sourdough bread in clay  croche cookers in conventional electric ovens which usually require 30 minutes with the top on the 15 minutes with the top off. However, in a brick oven its different.

Do you cover the loaf for part of the time, and how do you provide steam?

Swifty

polo's picture
polo

If I don't bake a full load, I provide steam in my brick oven by spraying water into the oven with a garden sprayer. I doubt that would be optimal for your oven though. If your cooker is large enough, you could preheat a small pan in it and drop in some ice when you put the loaf in. You could also cover the loaf with the top of your cloche and let the dough provide its own steam.

You will probably have to experiment some, but I am sure you will come up with a viable solution.

ehanner's picture
ehanner

I would spritz the dough with water just before loading it. The ceramic cooker is mostly a closed environment and the dough itself will steam as it starts baking.

Eric

Wartface's picture
Wartface

Preheat your Kamado cooker, pizza stone and a Stainless Steel mixing bowl to 500°. That should take at least 1 hour. 

I completely remove my top vent so I can see the bread baking through the top vent and control the temperature from my bottom vent. I use my heat deflector plate and mount my pizza stone about 6" above that, up higher in the dome. That will give me the maximum airflow, like in a brick oven.

Before I put my dough on the pizza stone I mount it on a silicone baking sheet, score it, mist it with a generous amount of water. 

Then I lift the dome, remove the SS bowl and put the dough on the stone using a pizza peel. I place the SS bowl over the dough. It traps the steam nicely. I let it bake under the bowl for 20 minutes. Then I remove the bowl and close the dome, turn the heat down to 450° and watch my loaf brown through the top vent. If it is browning unevenly I open the dome, pinch the baking sheet between my thumb and finger and rotate it 180°. 

 

 

 

bread1965's picture
bread1965

HI.. I too have thought of using my green egg to bake bread. But I've never done it. My thought is that the smoke from the lump coal (even after I let all the flames burn off and am left with a hot bed of 'coals' would still permeate my bread with some smoke.. don't you think so too? PIzza would be fine though... I'd get the place setting plate up to 600 and then just slide the pizza on it.. within a few minutes she's done.. like "wartface" above I would remove the top cap so that I could see how the pizza was doing. In that case I'd be fine with some smokey flavours on my pizza..