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Found 83 results

  1. Ingredients 8 Cloves of Garlic 2 Cloves of Black Garlic Butter to taste Salt and pepper to taste 2 Tomatoes 4 Slices of White Bread half-lemon juice and zest 100g mayonnaise 200g grated cheese (I usually use cow mozzarella, but parmesan works wonderfully) About 3cm of leek, coarsely chopped peel the white garlic and place it in a mini-tray made of foil (it just needs to be large enough to hold the garlic and not let the butter drip away place enough butter in the mini-tray to your taste, I recommend not to drench the garlic in too much butter, just put in enough for it to melt and cook the garlic Add salt and pepper to taste, I usually make it a bit salty, so that I won't need to add anymore salt afterwards Cut the tomatoes in half from top to bottom, wash and remove the seeds. Dry it as best as you can and sprinkle salt. Place it into the smoker for about an hour or so (at about 115 C is fine) Along with the garlic, I start grilling the tomatoes, cut side down (skin side up), so they start grilling on the inside. After the white garlic is done, mix the smoked garlic on a bowl, along with the black garlic, lemon juice and zest, mayonnaise and blend them with a hand blender. Add in the leek and half the cheese. Remove the tomatoes from the grill, stuff them with the garlic cream and top it with the remaining grated cheese. Spread the garlic cream on the bread slices, and top them with the grated cheese as well Put the tomatoes and the bread back on the grill and leave it to cook for about 30 to 45min at 115 C. It really will depend on your preference for the bread... if you like it crunchier, let it for longer, if you like it softer, pay close attention to it as it goes real fast... Enjoy youself a nice side dish
  2. Semolina bread with whole-grain soaker test run was successful. This used a Poolish and when Poolish was ripe I made the dough. The whole grain were soaked in boiling water and kept at room temp for 4 hours, Crumb, texture and taste very good. For darker outside colour I should have baked at 30F hotter than I did. I was at 400 F and should had been at 430 to 450 F. Still happy with result based on taste this bread would make very good sandwich bread. This is definitely a keeper recipe.
  3. Cracked Wheat Bread-test run successful. This bread tastes very good. It was made using hard white wheat artesian untreated flour, hard red spring wheat fresh ground, cracked wheat and malt syrup. Pate Fermentee yeasted pre-ferment was made. Cracked wheat made into soaker. It was a 75 % hydration dough.
  4. Test run making Five-Grain Bread with Pate Fermentee. Taste is very good. I thought I had sunflower seeds but I didn’t so I used toasted sesame seeds in place of sunflower seeds. Happy with result. No picture of brotform loaf because I used expansion rack on Kamado and temperature gauge punctured one end of the loaf so appearance not nice. With baking loafs I shouldn’t use expansion rack. Small loaf baked on main rack.
  5. My wife has this banana bread recipe that she got from a friend years ago. She's tweaked it a little each time she's made it until we felt like it was perfect. And then we cooked it on the Akorn over hardwood lump and a couple of chunks of pecan wood. Now it's perfect!
  6. Brown Rice bread, test run. Happy with taste, crumb and texture. I should have stopped at 30 minutes instead I took off after 38 minutes. Bottom of both loaves charred. This is tasty recipe. If I hadn’t charred bottom it would have been perfect. Outside temperatures-28 C. Recipe is keeper. I like the taste of the bread.
  7. Test run on Whole-Wheat Bread with multigrain soaker was very successful. Bread has very nice flavour and slight crunch. If my two boys like the taste it will become a regular family recipe. Enjoy the photos.
  8. Test Run successful on Whole-wheat bread with Hazelnuts and Currants. The Bosch Universal Plus is awesome mixer. It only took 1 minute on speed 1 to thoroughly incorporate the roasted hazelnuts and currants. Flavour very nice, texture and crumb very good. This recipe would make very good Christmas Buns.
  9. Whole Wheat Bread, made with Hard red spring wheat as whole wheat and hard white artesian flour for base. Need to improve my scoring but very happy with crust texture and crumb. Flavour is clean flavoured and light. Hydration was 68%. I used 3% honey to balance strong flavour of hard red spring whole wheat flour. The balance was perfect. Very happy with pre-fermented method for making dough.
  10. Test run on Roasted Potato bread with Roasted Garlic was successful. I forgot to spray plastic wrap with oil and as a result top of loaf stuck to wrap which is why loaf top looks the way it does, and why the loaf is more square. After removing the stuck wrap, the top collapsed about 1 inch so I gave an extra 10 minutes to proof before baking on my Kamado. Taste and texture very good. I think if I were to pair with about 2% rosemary the resulting loaf might be excellent in flavour, very happy with this test run. Garlic flavour very good and not overpowering. Next week my test run will be with Roasted Potato bread with Roasted Onions.
  11. Rosemary roasted potato bread - test run successful. Hydration 61%, fresh rosemary at 1 %, hard red spring whole wheat flour at 15%, Hard white wheat artesian flour at 85%, roasted potatoes at 25%. Taste is very nice, rosemary not overpowering, Might try again at 2% later next year. Still need to improve my shaping so line in bottom not visible. If this was entered in to bread baking contest I would lose some points. Everything else would score decently. This is another success as far as I am concerned for taste, crumb, texture and moisture. Temperature outside was -9C, Made sure final dough temperature after final kneading at 75 F.
  12. Here is my test run on Roasted Potatoe bread, hydration is 61% with Hard white artesian flour 85%, 15% whole wheat flour from hard red spring wheat and 25 % roasted yellow potatoes. I still need to practice fendu shaping, you can see in picture fendu shape not right yet. The dip in middle needs to more like a u shape. Only Pate Fermentee was not in pictures otherwise all other ingredients where. Taste is very nice with roasted potatoes as part of the bread.
  13. Rustic bread test run was successful. I used 2.2 kg scale. Base of recipe was same dough as country bread but this time bread has 20% whole-wheat (10% rye, 10% hard red spring wheat). I have to thank Larry about his YouTube video where to said to shut vents after 10 minutes, the bottom of crust was perfect. Very happy with taste. This bread delicious on own and can be eaten with other dishes.
  14. 1st test run some scored failed and loaf collapsed during brotform turn over, taste was very good but since I considered it a failure no photos from it included, 2nd test run, on Country bread loaf was smashing success. My scoring worked much better on this test. Still need some more practice to have my scores look professional. One change I made was to mist top of loaf well with water before placing on pizza stone in my Kamado grill. It helped make the crust better for the texture I was looking for, the taste, crumb and texture is awesome. Baked at 450F. Tastes so good I am going to have another slice. Enjoy the photo’s.
  15. My very first attempt at bread was from a box. I did want it to be easy and quick as I felt I was dipping my toe into the baking water. So here is the box we used. Very easy to make just add water and let it rise for 45 minutes to an hour. Get the grill up to 400f and on it goes for 25 to 30 minutes Put it on a greased pizza pan on the top rack, I wish I had thrown it on a sheet of parchment. I did get some light sticking to pan when I checked it at the 20 minute mark. This is how it looked pulled after 30 minutes. Second pic you can see where the sticking occurred... Served it up with some homemade Scottish cabbage stew that the misses made last night. If you've never had, it is wonderful and very easy to make also it comes from a local restaurant(we know a lady who used to work there). I can post the recipe if anyone is interested. It's basically cabbage, carrots hot sausage and chicken stock topped up with cheese and served with(you guessed it) a big ole hunk of bread! Here's the dinner pick. My wife also put together a peach cobbler that she asked if it could be grilled as well, to which I replied; I'll give it a shot! Peaches, cinnamon, a dash of nutmeg, butter, brown sugar, and rolled oats. Mix cinnamon and nutmeg with peaches until well coated. Put them into pan. Slice a stick of butter into 1'' pads and put on top of peaches. Sprinkle an even coating of brown sugar to cover all peaches, then oats on top to cover. Put into grill at 400f and take off when browned on top. Pretty sure you could use any fruit in the world and it would turn out amazing. We have also done the same recipe but added bourbon into the fruit, this is awesome as well. On the grill! Finished! Awesome and easy! May try a more challenging bread recipe soon.
  16. Cooked a brisket for our Church Brunch (Roasted chicken, brisket, candied sweet potatoes, green beans, mac & cheese). Started it 9pm and wrapped it in butcher paper the last hour to get it off by 9am. Granted this is an extremely horrible brisket pic but, after two long shifts and basically no sleep, I was incapable of properly operating a camera. I did discover that I can basically cook a brisket sleepwalking however. The Macaroni Grill style bread leftovers for today's breakfast.
  17. Here's a really simple loaf that has the added flavor benefit of a poolish.... Overall recipe ingredients: 425g Bread Flour 320g Water 8.5g salt 7g yeast The technique I used here was to make a poolish from 75g of the overall flour and 100g of the overall water. Instead of just a pinch of active dry yeast, I used 15g of my sourdough starter instead. I mixed that up and let it do it's magic overnight for 12 hours. Today, I combined that poolish with the rest of the water at 95 degrees the mixed in the rest of the ingredients and let the dough hook knead it for 10 minutes. I shaped that into a dough ball and let it rise covered in a greased bowl for 90 minutes. I took that out and shaped it into my cast iron loaf pan. I let that rise for another 30 mintues. I put it on the Kamado Joe at 475 degrees for 20 minutes with a foil cover and then uncovered for another 20 minutes...
  18. Hey guys, I posted this over the recipes forum a day or two ago, because it was the first forum on bread I could find using Tapatalk. I then realized it was the wrong place for it, so I'm reposting here. A friend of mine bought Ken Forkish's book "Flour Water Salt Yeast" a little while ago, and after borrowing it for a short span I bought my own copy, and have had a blast baking bread following Ken's instructions. I've tried a lot his recipes and have started making a few of my own creations using the techniques he teaches. However, whether I follow a recipe or go freestyle, something as beautiful as the first image always comes out black on the bottom. I get mixed results in both the KJ and Akorn. I think the best way I've found for baking in the KJ is with th deflector stones in place directly over the coals. Only trouble with that is I have a hard time getting to and maintaining 475 degrees, especially with a ginormous Dutch oven in there. I can get my Akorn to temp REAL fast, and then put the heat difuser in and let things simmer down, but the bottom always comes out scorched. Again, only time I seem to get burning is when I use the Dutch oven. Sad. My Kamado Joe has been tied up with a pork butt this afternoon, so I fired up my Akorn for the first time in months to have a go. I recall having a little more success with bread on my Akorn (but I haven't done as much bread on my KJ yet - not knocking it), but on both this keeps happening, and I end up cutting off a good portion of the bottom crust. This particular loaf is about 80% whole wheat, 80% hydration, and is a hybrid levain (i.e. Sourdough), with 100 grams of my own started as well as 1/4 tsp instant yeast (yes, a relatively large amount, but it rises amazingly, which I love). Baking method: preheat kamado to ~500 with diffuser plate in place and rack above (no water pan), put a pizza steel for extra deflection on the rack, then the Dutch oven on the steel. Let it all warm up 10-20 minutes (maybe not the full amount, but seems to be hot enough), and then drop the loaf in and put the lid back on. Bake for 20 minutes, pull the lid, and then remove after another 5-10 minutes. This yielded the results above. I thought the lower stone and the steel would keep enough direct heat off the bottom of the bread, but doesn't appear too. The only time I've not burned it is when I've got it directly on a stone on the top rack (no Dutch oven), or in a pie pan on the upper rack of my Akorn (also no Dutch oven). I really want to keep the Dutch oven in place because that's supposedly what makes the bread split open on top. Is an Akorn even moist enough to get away without using it? Any thoughts and recommendations (and especially experience) is much appreciated. Thanks!
  19. Naan Bread on the Blackstone Oven Got the hankering today for some naan bread on the Blackstone. Used a yogurt based naan recipe off the web and included minced garlic and chopped cilantro as some toppings rolled into the flattened rounds. Cooked on the Blackstone Patio Oven at between 650 and 700 degrees for about 1 ½ minutes. The wood pizza peel worked well to load the naan rounds in sequence with up to three at a time on the rotating stone. I may have left a few in a bit too long and got them crisper than they should have been learning the cooking times. But they were still good eats. Next time out I might raise the temperature to over 800 – we shall see how that works. Not a bad result at all for first time baking naan on the Blackstone. The bread was brushed with salted melted butter after baking. The bread formed the base for a meal of left over New York strip steak that had been previously grilled on the Kamado as dinner earlier in the week along with sautéed red and green bell pepper, onion and seasonings. Enjoy! Blackstone Naan Naan Dough Proofed and Ready Garlic and Cilantro Topping Portioning Heating the Blackstone Rolling the Rounds - My son took over this part. after he saw my first couple of the rounds... LoL Let’s Bake Baking Underway Hot Off the Stone A Tray of Naan Bread Dinner Is Served - Steak on Naan
  20. Hi guys,its been a long while since i posted on this website.I have kinda forgot about my vision grill over recent years and have been using my pellet and gas grill more often because of laziness, but this season i have decided to get as much use out of my kamado as possible. I recently went back home to Ireland and was reacquainted with one of my favorite post pub foods...the Chicken shish kebab from a persian place called zaytoon. The chicken shish is chicken marninaded in spices and yogurt and cooked over charcoal,served with salad,garlic sauce,chili sauce on what seems and tastes like a large naan bread.The naans are cooked in a large stone like oven and i thought the kamado would be a perfect substitute if i got the right recipe.Thanks in advance. ps here is a video of the recipe for the chicken marinade,this guy has got a lot of great videos for various middle eastern kebab recipes.
  21. I'm reposting my October Bread Challenge entry here as an artisan bread recipe. I also just posted how to make the yeast starter in this same forum (http://www.kamadoguru.com/topic/15812-sourdough-yeast-starter/). Ingredients: 15 oz (wt) Bread Flour About a cup of Bread Yeast Starter (<-- link to video) 1 bulb Roasted Garlic (wrapped in oil & foil @ 400 deg F for 30 minutes) 2 large fresh Rosemarey Sprigs (minced) 1/2 Tbsp Salt 1 tsp Olive Oil 1 tsp Molasses About 2-3 oz (wt) Water or more depending on thickness of Starter This is the slideshow version: This is the picture by picture version: 1) The day before, pull your yeast starter from the fridge, feed it, and let it warm/build up. 2) The night before, make a sponge starter. Add 5 oz (wt) Bread Flour, 1 cup yeast starter, and about 2-3 oz water to bowl and mix well. The sponge should have wet medium consistency. Add water/four as necessary. 3) Next morning, the sponge should be ready. 4) Roast the garlic, let it cool and squeeze out the soft aromatic cloves into the bowl with the rest of the ingredients. 5) Mix and knead on stand mixer with dough hook for 10 minutes. Add flour or water as necessary to achive a dough ball that doesn't stick to the bowl. 6) Form into round ball and place in oiled bowl. Cover. 7) Let rise all day. Punch down a couple times if necessary. 8) Form into desired shape (a baguette loaf this time). 9) Let rise until doublish in size. In the meantime, fire up the kamado indirectly to about 450 deg F. Cut diagonal breaks in the top of the loaf and spritz with water spray bottle. 10) Place loaf on kamado. Cook for 25-30 minutes or until done. Remove and let cool. 11) Slice it up and serve with sauce of olive oil, parmesan, oregano, and black pepper.
  22. This is probably my first successful attempt at the Josey Baker Bread sourdough recipe and technique. This loaf will accompany the Thanksgiving meal tomorrow!
  23. Here's a super easy recipe for a delicious cinnamon raisin bread that you can cook on your kamado grill! Cinnamon Raisin Bread Ingredients for two loaves (cut in half for a single loaf / all else remains the same) 6g (2 tsp) active try yeast 720g lukewarm water (about 3 cups) 210g (about 1 1/2 cups) whole wheat flour 750g (about 5 cups) all purpose flour 24g (about 4 tsp) sea salt 4 tsp (to taste) ground cinnamon 1 cup raisins (soaked in dark rum or warm water for 1 to 2 hours in advance) Combine the yeast and the water and let the yeast dissolve for 10-15 minutes. Drain the liquid from the raisins and combine the remaining ingredients in a mixing bowl. Add the yeast/water to the dry ingredients and mix completely by hand until there are no dry lumps left in the flour. Let rise for 1 to 2 hours or until doubled in size. Remove dough to floured surface, spread out, and fold over itself once in each direction. Repeat that process 3 or 4 times and return to the mixing bowl. Let rise for another hour or until doubled in size. Remove the dough to a floured surface again and divide into two equal parts if making two loaves. Shape into loaves and place in greased loaf pans. Cover and let rise again until your grill or oven is ready to go (at least an another 30 minutes). Preheat your grill or oven to 425. Place the loaf pans in the grill or oven and loosely cover with aluminum foil for the first 20 minutes. Remove the foil and cook for another 20-25 minutes until the bread is done. Enjoy!
  24. I actually think discussion on sourdough could be a forum area all its own! While I believe many of us are becoming more aware of sourdough, and its healthy properties, I suspect there is still a lot of folks who think of sourdough as just a change in taste. I am nowhere near an expert in sourdough, as I have only been back into it for about 6 months or so, however I have done a bit of internet research and I am quite impressed with the results. Recent studies are shedding new light on this, the earliest method of rising flours. In fact in one recent study, there was a strong indication that people with coeliacs syndrome "MAY" well tolerate sourdough breads, because of the long fermentation process and its ability to break down the gluten. I think it important to say that by adding regular yeast, even to sourdough starter, you may speed up the fermentation process to point of reducing or even eliminating those health benefits. Personally, I never add yeast to my sourdough breads. I love my white breads, and am loaf, uh I mean loathe to give them up. However, I am also interested in experimenting with sourdough and grains to give them that moist texture that I can only get from sourdough. Being somewhat of a bonehead, I was always curious why bakery breads always had such a great shelf life. Well, of course it's all of those additives and preservatives. Wonder Bread has 29 ingredients, my sourdough bread has five - sourdough starter, water, salt, and olive oil. I was also curious why mine, and pretty much every other really good homemade active dry yeast bread, without any preservative dried out so quickly. They taste fine when they are fresh out of the oven, but even a day later they are getting dry. Sitting on the counter in a plastic bag, my sourdough breads will be moist and flavorful for days. Last week I made a sweetbread apple streuselkuchen and modified the recipe to use sourdough starter. It came out fantastic. Gave my sourdough starter to my daughter-in-law how loves to make pizza, and says it makes the most awesome pizza crust she has had. I have made one pizza with my sourdough and my wife said she will never go back. So, let's talk about sourdough. I challenge all of you to fire up that sourdough starter, experiment with it - I mean really step out of the box, and share your trials, failures as well as successes. https://www.theguardian.com/lifeandstyle/2014/aug/12/rise-sourdough-bread-slow-fermented-health-benefits There are zillions of other sites on the web that will give you recipes and instructions on using sourdough starter but The Clever Carrot has what I consider an excellent primer on sourdough bread and Breadtopia has some great recipes and videos. http://www.theclevercarrot.com/2014/01/sourdough-bread-a-beginners-guide/ http://breadtopia.com/sourdough-rye-bread/ Cheers from Alaska And thanks for joining in, Bob
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