Our first bread on the Kamado Joe
Posted: 16 Apr 2012, 08:07
Decided to try & bake some bread on the Kamado Joe last night to go with our sea bass.
Standard white bread dough (mixed with a bread maker) & left to prove for a good few hours. Got the KJ up to 650F with the heat deflector & pizza stone in. Sprinkled some course polenta flour on the pizza stone so the dough didn't stick & cooked it like this for 10 minutes before testing. In the end it had about 18 minutes. It was delicious with olive oil & sea salt sprinkled on. Definitely a success & will do it again - maybe with some more adventurous ingredients in the bread.
I did pop some oak chips in some foil to give a bit more of a wood oven flavour - not sure that really came through as strong as I would like though. So need to think how I would change that part of it next time - I think some bigger chunks of wood burning longer before I put the bread on would do it.
Some piccys:
The bread dough after proving:
The bread after baking on the KJ:
Standard white bread dough (mixed with a bread maker) & left to prove for a good few hours. Got the KJ up to 650F with the heat deflector & pizza stone in. Sprinkled some course polenta flour on the pizza stone so the dough didn't stick & cooked it like this for 10 minutes before testing. In the end it had about 18 minutes. It was delicious with olive oil & sea salt sprinkled on. Definitely a success & will do it again - maybe with some more adventurous ingredients in the bread.
I did pop some oak chips in some foil to give a bit more of a wood oven flavour - not sure that really came through as strong as I would like though. So need to think how I would change that part of it next time - I think some bigger chunks of wood burning longer before I put the bread on would do it.
Some piccys:
The bread dough after proving:
The bread after baking on the KJ: