Actual bread on kamado

[Barefootbob]

The entire channel on pizza and flatbreads seems to be 99% about pizza. I do want to
try pizza but I make it without cheese since I am allergic to milk. You may not call that pizza.

But my point is that I am more interested in flatbreads and other breads than pizza. Are those so simple that they need no discussion?

i have been using my kitchen oven to bake wet-dough breads and it is limited to 450*-500*. I am betting cooking at 500 and above requires some changes.

Are flatbreads better done on a griddle or pan?

[Willy]

The only reason that most of this channel is about pizza is that that is what most people here have made to date. Other flatbreads are absolutely no simpler, nor are they in any way lesser. Any kind of discussion is welcome here. Also, check out the Baking channel; lots of stuff on bread there--especially sourdough.

Welcome to the amazing world of Amazing Ribs!

[Willy]

Also, I'm sure it'd be fine to sub water, or soy milk, or many other liquids for the milk. It'll likely taste a bit different, but not a big deal. I routinely use beer in place of water.

In general, the higher the heat, the more liquid should be used for THE SAME cooking time. I'd just follow the recipe for cooking temp vs recipe ingredients.

What is the difference between a griddle and a pan? Do you have a baking/pizza stone?

[Thunder77]

I bake bread on my kamado very frequently. I make both sourdough and regular yeast-raised breads. I bake at the same temps I do in my home oven for my regular breads. Sourdough temps are easily attained on a kamado. I make pizza on a stone. I have not tried plain flatbreads yet.

[JCBBQ]

Those are beautiful! One of these days I've got to get around to making bread in my Primo

[BriggsBBQ]

How big are the loafs. Thinking of getting a min max and hoping to tap into doing bread.

[Thunder77]

The round loaves are usually 8-10 inches in diameter, very doable on a Mini-Max. My batards are about 12-14” long.

[Skip]

Good looking bread Thunder77 . Welcome aboard Barefootbob . Enjoy The Pit. Several of us like to bake bread, pizza and flatbread. Please post some of your flatbread.

[Barefootbob]

Many thanks. Will check the Baking channel.

I do do have a pizza stone that I have been using in my oven. I plan to use that in the kamado.

I have ave been using recipes from "Artisinal Bread in 5 minutes a Day". I mix up a batch of wet dough, let it rise and the put i fridge. When I want to bake I grab a chunk, coat it in flour and let it rise for an hour. Then bake at 450*.

Alternate bread recipes / sources welcome. My bread has a nice crust but the texture could be better

[Willy]

Do check out the sourdough thread in the baking channel--lots there.

[Thunder77]

I got that book for Christmas two years ago. My family loves that bread! What don’t you like about the texture?

[EdF]

My wife is the baker of the house. But we both consider this one the "master book": https://www.amazon.com/Bread-Bakers-...7161000&sr=8-1

[allsid]

Check out John at https://www.youtube.com/user/ManCaveMeals

[Barefootbob]

My loaves seem to be a bit dense and gummy in the middle. Am trying longer
rise Times.

[Willy]

Maybe they're underbaked. Check the internal temp; it should be around 200°F.

[Thunder77]

With the Artisan bread I definitely go to at least 200 internal temp, sometimes 205. Also, are you getting enough steam to get good oven spring?

[RonB]

It sounds like they are underbaked. Have you calibrated your oven? Ovens can be way off. The simple way to check, if you don't have a digital thermometer, is to use a can of refrigerator biscuits. Let your oven preheat and then put the biscuits in. The baking instructions will give a time range like 9 to 11 minutes. If the biscuits are too brown at the minimum time, your oven is too hot. If they are not brown enough at the max time, the oven is not hot enough.

A better way to check, (if you have a digital thermometer like the Thermoworks ChefAlarm), is to check the min and max temps for your oven when set to a specific temp. Your set temp should be right in the middle of the range your oven has.

Most ovens can be adjusted. Just get your oven's brand and model number and you can google directions on how to adjust it.

Here is a bread recipe from Baking Steel that should be similar to the recipe you are using, but might give you better results. I also suggest you go to youtube and search for bread shaping videos. Look for pro baker videos. Cyril Hitz, Stella Culinary, and Peter Reinhardt are names that come to mind. There are others too. (a little help with names Pit members - please) Stick with a simple boule until you are comfortable working with the dough. Then you can try other shapes.

[Thunder77]

Ken Forkish

[Barefootbob]

Many thanks. My oven temp seems OK and longer rise time seems to help. Will try checking internal temp

[EdF]

Barefootbob Like how you shaped the legs and wings on that second loaf!

[Thunder77]

Looks excellent! What kind of bread is that?

[Barefootbob]

I added a photo of my latest cook; a spatchcocked turkey. Great flavor, breasts superb but legs just a bit dry

[Barefootbob]

That was a big loaf! 😀😀😀

[Skip]

Barefootbob that is a wonderful looking loaf of bread. Great job!! Nice turkey also.

[Barefootbob]

Hey! Have been out of circulation for a while .

Having trouble typing into this message. Is website OK?

[Willy]

It's fine for me about 20 minutes after your post.