The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Use of a Grill Dome Kamodo for bread.

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pambakesbread's picture
pambakesbread

Use of a Grill Dome Kamodo for bread.

Hi Folks, I have been in the planning stage for a Tuscan Oven but I have had to give that up because of our City permit requirements. Somewhat desperate to have Ceramic/ Brick oven I hit on the Grill Dome Kamodo Oven which seems to be a similar avenue to brick oven baked breads. It will easily go to 700 and one of its main characteristics is to hold heat for long slow cooking. I bought the EX-Large one which is 22" in diameter. Even though it was an arm and a leg it was still half the price of a Tuscan Oven with all of the engineers, soil geologist and professional drawings required.

Anyway is there anyone in the Forum that has experience with this method of baking bread? I am having visions of sturdy loaves with crispy caramelized crusts ...I would appreciate any tips. Thanks Pam

 

PMcCool's picture
PMcCool

I don't have first-hand knowledge of the Kamado, or the similar Big Green Egg.  However, a quick search for either name turned up a lot of hits from previous posters.  Just type either name into the Search box in the upper right-hand corner of the page and you'll have lots of reading that applies to your question.

Paul

cow biscuits's picture
cow biscuits

Hi Pam

I have a large Big Green Egg and it is fantastic for baking bread, I get a much better rise and crust than in my oven. It can fit 3 loaf pans or a square baking sheet with two loaves or two medium dutch ovens.

here are some photos of anadama bread and no knead bread

pambakesbread's picture
pambakesbread

Holy Cow!!! hey these look great I am so happy you sent these pics now I have an idea of what I can aim for. Thanks again Pam