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  1. Hi Kamado Peeps, Been awhile since my last post. I got a great book on breads; I have always been keen on making my own loafs and pizza with success but never really nailed the authentic artisan type dough. So for father’s day I got a book and I have been having a go with great results. Oh, yeh there is an art to making good breads. I recommend this book for any enthusiasts. Flour Water Yeast Salt. All baked on my GAS webber. As I get better I will challenge myself on the Kamado with some natural woods I can’t wait (wood fired home baked bread) Also had to included the lemon
  2. 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
  3. 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.
  4. 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.
  5. 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.
  6. 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!
  7. 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.
  8. 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.
  9. 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.
  10. 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.
  11. 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 wil
  12. 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,
  13. 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.
  14. 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.
  15. 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 goi
  16. 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
  17. 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.
  18. 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
  19. 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 fre
  20. 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 st
  21. 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 la
  22. 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
  23. This is probably my first successful attempt at the Josey Baker Bread sourdough recipe and technique. This loaf will accompany the Thanksgiving meal tomorrow!
  24. 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 t
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