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gnol

Bread in the kamado

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I've made bread in the kamado a few times, usually after making pizzas if I have leftover dough.

This batch was from a long while back but you get the picture.

This is why I love kamado's, because of their versatility. I built a cob oven but when I discovered the kamado I knocked the oven down.

 

 

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Nice looking loafs.

 

There are people who turn their kamado into a steam oven to make better bread. It involves a CI pan and some SS chain. They get that all heated up then dump ice in it to create steam inside the kamado just before putting the bread on. 

 

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10 hours ago, Chris Topher said:

Cooking the bread in a hot cast iron Dutch oven will acheive the necessary steam for a killer crust. 

I have made the no knead one quite a few times and it is a great method of making bread. But I usually do it in the inside oven.

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