May 29, 2015 - 10:27pm
Baking Sourdough bread outdoors in a ceramic oven...
A pre-fermented 75% Hydration Sourdough boule... Baked at 550° on my Big Green Egg.
https://app.box.com/s/aj80bw298nysqblx2dqoxpbixpmqs97k
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Baking Sourdough bread outdoors in a ceramic oven...
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I've been looking at a kamado joe for bbqing and it's nice to see those types of bbqs can be used for baking too. I've been looking but as far as I know we can't get a big green egg here in Aus. or I haven't found a supplier yet.
That steak would have been tasty as after all the fat cooked away, yum.
@SteveMc...
All ceramic ovens are about the same. A Kamodo Joe will bake bread just as good as my BGE.
I preheat the Dome, pizza stone and mixing bowl to 700°. Then I back it down to 600°. Then when I put the dough on the pizza stone, under the mixing bowl I turn it down to 550°. I take the mixing bowl off half way through the baking time and let it brown.
My kitchen oven can't reach those temperatures.
I have one and we had a brief chat about Kamados here recently too. Mine bakes bread just fine, although you need to make sure the "pizza stones" are not too hot else the base scorches - not an issue for 90 second pizzas though...
I think someone here suggested a gap between the stones...
http://unicorn.drogon.net/bread2.jpg
-Gordon
and weather permitting, I'm firing mine up tomorrow, so maybe I'll throw on some bread first!
-Gordon
This post really has me wondering about getting one of these. I currently bake bread all summer on my regular grill with a pizza stone, but this seems like a much better approach. Would love to hear more about everyones experiences.
Here my photo's of my backyard bread baking fun...
https://www.flickr.com/photos/food_pictures/sets/72157650879852779I don't use mine for bread nearly enough, but did a sourdough on mine for lunch today:
http://moorbakes.co.uk/kamadojoe-sourdough-and-lunch/
-Gordon
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@NPHuskerFL
Hello,
I just came across your pictures and noticed that in your first one your loaf appears to be on the lid to your DO. Is it just resting there, or did you cook it like that?
I'm asking as I have a larger flat bottom lidless cast iron wok (but no DO) and am wondering if that would be sufficient to bake with in my Kamado? Thanks!
Hello. The DO is simply being inverted. I find it easier to turn a loaf out onto the lid in lieu of dropping it basically into the DO base. Essentially using this DO like a CI combo cooker. Baking by preheating DO first, bake 20 or so minutes base on and last 10-20 minutes base off.
The kamado cooker has moist environment to begin with. I'm sure you could do it the way you are describing. I have baked straight on a stone as well and it works okay. I would Spritz with water just before you shut the dome for a little extra Steam. The only thing I can think of that might be an issue could be getting the loaf too dark. But, like anything there is a learning curve to it.