The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Baking sourdough bread in my Kamado oven...

Wartface's picture
Wartface

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.

Comments

MichaelH's picture
MichaelH

I wonder what flavor charcoal would impart to the bread.

Wartface's picture
Wartface

You get no flavor from the charcoal at all. None. 

Danni3ll3's picture
Danni3ll3

Just wow! And your baking method is impressive! Well done!