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Kamado Joe Dutch Oven Artisan Bread
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- Опубліковано 17 бер 2016
- Hey JOE fans! It's time to try out a seriously ARTISAN loaf of bread on your Kamado Joe! We are going to cook this in a dutch oven, so let's fire it up!
Dutch Oven Artisan Bread
Ingredients:
(Pre-Ferment)
120 grams water (approximately 1/2 cup)
1/4 teaspoon active dry instant yeast
105 grams (3/4 cup) whole wheat flour
(Remaining Loaf Ingredients)
240 grams lukewarm water (1 cup)
375 grams (2 1/2 cups) bread flour
12 grams (2 teaspoons) fine grind sea salt
1/4 to 1/2 cup of 50/50 mix of all purpose flour and rice flour for proofing basket.
Directions:
Combine the pre-ferment ingredients and mix well in a small mixing bowl. Cover with plastic wrap and allow to sit on the countertop at room temperature for 12 hours. If you need to go longer than 12 hours, put it in the refrigerator after 12 hours at room temperature.
Remove the pre-ferment to a large mixing bowl. Add the remaining ingredients and mix completely. Cover with a lid or plastic wrap and allow to rise at room temperature for 3 to 4 hours.
After the rise, place the covered container in the refrigerator for at least 3 hours and up to a full week. (The flavors continue to develop in this bread as it sits in the refrigerator for longer periods of time.)
Remove the dough from the refrigerator and place on a floured work surface. Spread the dough into a rectangle or circle and fold each side inward on itself and then flip over and shape into a round loaf, turning and folding it under until you have a tight skin across the top of the dough ball. Set the formed loaf on the floured surface and let rest for 15 minutes.
Place the loaf skin side down into a floured brotform proofing basket or a similar sized bowl that has been lined with a linen towel or linen dinner napkin that has been liberally dusted with the 50/50 flour/rice flour mixture. Cover and let rise for 4 to 5 hours or until doubled in size.
While the loaf is proofing in the basket, preheat your grill to 475 degrees and set up for indirect cooking. Preheat your 4 or 5 quart dutch oven with the grill.
After the bread has risen adequately, remove it from the proofing basket or bowl and place it in the dutch oven on the grill. Score the top of the loaf with a sharp knife or razor blade. Cover the dutch oven with the lid and let cook covered on the grill for 20 minutes. After 20 minutes, open the grill and remove the lid from the dutch oven. Cook for an additional 20 minutes.
Remove the dutch oven from the grill and remove the bread loaf to a cooling rack. Let cool completely (at least two hours) before slicing!
This idea and concept was derived from this book:
Josey Baker Bread
amzn.to/1R1XXa9
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Another winner, John! You are the BEST teacher on all things Joe. Thanks
I amazes me how inexpensive I can buy bread, but the techniques, time and effort are all so involved. I truly appreciate a good loaf of bread, and this goes to show the effort and science. Thank you.
Fantastic way of baking the bread I always do it in the oven but it will be so much more fun to do it on my Kamado :)
Thanks for sharing this recipe. Great bread, really nice tooth with a great subtle tanginess.
Excellent video John, and very interesting as well! I love making bread, and I'm going to pull the trigger on that book! The sweet thing about weighing the ingredients verses measuring them, is that you will get the same great results every time. Man I would love to have tasted that bread!
I’m currently trying this on my joe jr. It took some doing to find a dutch oven that would fit in there but here goes. The joe jr really is able to do almost everything the bigger ones can
you have got great hands at cooking,well done.
Wonderful video - I have been making sourdough bread for a while now using a starter dough and have transitioned to using the Ceramic BBQ - I can highly recommend your recipe and directions - you are the real deal Joe - no need to buy the book - follow this video its that simple
Wow that looks amazing ? What an awesome bread loaf John.
Wow that bread looks great!
You sir are an artist.
very very good explanation. Thanx!
Wow that is like an old dough board I remember my mom having that in like the 90s
Block forms and a lame - you've got the bread tools! I'm looking forward to more artisan breads!
Thank you Joe! The bread looks amazing. Will try making it.
did it yesterday! with big joe, only here for a week but i think the love story gonna be great!
Tried this récipé and it was great
Wish you had followed up with quick guide recipe. Now I have to go back and watch a 16:00 video and take notes along the way :) Great looking bread. Thanks for posting.
Great job mate 👍
awesome.
The problem with bread in the Kamado is that the bottom tends to burn, or the entire bread ends up too pale while he bottom is good. I wonder if this happens for you as well (it looked a bit charred but hard to tell). I have a Kamado Joe JUnior and have tried many different methods - all unsatisfactory. I have been baking bread for the last 40 years and my sourdough has been going for at least 10 years, so I am not a novice. I am thinking if one should but fire-proof insulating pad under the cast iron pot base. So far, I have not found anybody who offers a solution or even admits the problem exists (and it does). Very few seem to bake bread in the Kamado anyway, alhough it is advertised as possible.
Progess report:
Since I worked with ceramic kilns for many years, I remembered I still had a heat resistant fiberous mat (I do not know what it is called in English). It looks like white padding and is available from ceramic suppliers. Mine is about 2.5 cm thick. I cut a circle to match the bottom of the iron pot and baked bread. It came out perfect! The bottom was a golden brow, same color as the rest. I tried it twice since and it worked perefectly each time. Last time I did not even use the refracory plate underneath and it was still perfect. Ceramic stores carry lots of stuff you can use in all ceramic grills and those items are way cheaper (and often better since they have to withstand very high temperatures) than what you can buy for your Kamado or other ceramic grills.
Old post but wonder if part of the problem is with the jr. Kamado, as opposed to the regular sized versions is you have a lot more depth and with the deflector plates added there should be a much more even temperature above the grate. I'm not terribly familiar with the jr. But I think it's much closer to the heat source.
Hi, Great Video, thx Ford Sharing. Let‘s ask a question .... what do you do to avoid ‚burning‘ of the bottom of the Break during Banking? Thx Alain!
Hey john, you should check out the tartine bread book. solid recipe for sourdough country loaf and others.
Mr JackBurton i
I love making this bread. Off topic question, why are you wearing a Fenix 3 and FitBit?
hey john. i have made bread from this book but i have used a bowl for the proofing. what size brotform did you use? i have seen them from 8-10 inches.
Would like to know if use dutch oven to make this bread the next day is it still as good as first day?
Hi all - been watching this channel for some time, now subscribed and have bought a KJ Junior. One of the things I want to do is cook bread in a cast iron Dutch Oven, probably to be bought from Amazon. Haven't been able to find out whether this D/O should be placed on the cooking grate resting directly on the fire box ring (direct heat) or with the grate resting on accessory plate with the deflector plate in place (indirect heat) - so my questions are (1) which option for using a Dutch Oven for bread should be used and (2), depending on the answer, what are the dimensions of a D/O - total height + full width including the handles which will fit in a KJ Junior as the dome height/width isn't that big. Thanks - Jeff (UK)
Me Ma baked every day and it wasn't that complicated. She'd come in and feel the heat coming off the range, put her hand on the oven door, That's warm enough for a scone, she'd say. A few minutes later she'd be putting a soda scone in the oven. I have recently, 2 days ago, been given a Kamado and I'm looking forward to baking a scone in it. Then again, my mother was used to baking scones (Irish soda bread) in an oven pot over a turf fire. I'll have to put the turf in my Kamado.
Looks great you burned the bottom though how are you going to adjust to avoid that?
「あなたのコンテンツはとても感動的です」、
Lovely looking bread and will be doing it on my Big Joe. The only thing I really struggled with is watching you kill it with Honey. Being British the only thing that go's on fresh bread is real salty butter and the bread should be just warm
Salty butter really great, but please try the unsalted butter spread with some honey 🍯
YUM :")
Hi John, compliments for your bread!
Can't wait to make my sourdough bread in the kamado.
In the electrical oven usually I put the heat down to 350F with the lid off.
How to do this sudden temperature change in the kamado?
Is there any way to do so?
Two questions. Firstly, what was the hydration ratio of your dough, and secondly, how did you gauge the temperature? Was it the built in thermometer or via something more accurate such as a Thermoworks probe?
Thks John for sharing such an awesome bread recipe. It's gonna be my first attempt in making artisan bread. May I know can the bread be baked on a baking sheet in the oven without the Dutch oven ?
? Does the smoke taste interfere with the bread? Or is it same as out of the oven? Thx
That's a lot of work for bread but looks really good John
How have you managed to about blackening the bottom of the loaf? In my experience, it's a problem even with both heat deflectors and a pizza stone as well.
Try adding a trivet once you remove the parchment paper ? Preferably one that raises the trivit a small bit from the bottom. But something as simple as 3/16" bar stock bend into a triangle should help.
this is why i bought the Joe Jr. Do you think the smaller size will have any impact on making loaves of bread?
+Kamado Joe No the small dutch oven doesn't even fit. I tried another loaf this week on the pizza stone and the bottom was pretty black :-(
Have you tried a different size cast iron 'oven'. (They have tons of them out there now.) I'm curious because it would be nice to not have to fire up one of the bigger ones to just bake bread.
I use the original deflector in the lower position and a pizza stone on the upper lever; that is what makes it so high. The Emile Henry Cloche (sp) and the Le Creuset (4qt) (labeled 22) both hit the probe poking down from the lid. I have a wireless temperature gauge so is there a way to back out the probe, or remove it so there is more room??
This is the 3rd time i have tried with the basic deflector, a pizza stone on the top and the base of the cloche on top of the pizza stone. So 3 layers. :-( still black on the bottom) bummer. I keep the the temp below 300, and it takes longer to back, of course, but we still end up slicing off the bottom.
my socks just got knocked off
If you don't let the bread cool completely the bread will gum up if you slice it prematurely
You don't have to use instant yeast, just flower and water to make starter. You need to discard and feed it for 10 to 14 days and you will have your starter.
John- How'd you lose all the weight?! You look great! Verne Christensen
I transcribed a recipe from this video today. Will update after I have made a couple of loaves.
docs.google.com/document/d/1tbZQ89H5MgDroYk_IgmvnkWBjNBOD1qflmP3-ncnCRk/edit?usp=sharing
Three watches
try to cook fish, no more meet please....
400F is too high and It will burn the bottom of the bread. This video is not exception, notice how he removed that part at the end of the video
You can't beat this type of bread.. But too much work.. You can make no knead bread easily in 2 hours.
***** I have Joe... made it both ways.. But for starter, I'll put back a small portion of my dough and store it in salt. It's a good technique from the 1700's. I just scrap off or rasp the salt, break in to small pieces and hydrate. I haven't had anyone able to tell the difference. Anyway.. I did enjoy your video.
I can tell you have fetish for wrist watches.
Do you think you can add a few more gadgets on your wrists because they are not distracting or anything. Who wears all that crap when they are making dough??
OOOOOOOOOOOOOr go to your closest bread shop....
Way, way too complicated.
It looks awesome but I can buy this at Panera bread and do 0 work. If it was an hour or two maybe I would do this, way too much work and too many tools etc. needed that I don't have.
Waaaaaaaaay to time consuming and complex for many folks watching
Way to much work
he sounnds like forest grump. not the best voice...