Dish type
Kamado bread & dough recipes
With the deflector in place, the kamado becomes a neighbourhood wood-fired oven: ceramic dome, steady heat and a stone floor. Here are the breads and doughs we've tested on the terrace — from sourdough country loaf in a dutch oven to rosemary focaccia — with hydrations, proofing times and the exact moment to uncover.
3 recipes published
Kamado bread & dough recipes
MediumIndirectKamado pita bread that puffs itself on the stone
Individual pita breads that balloon up into a perfect pocket on cordierite stone at 300°C, cooked indirect. Fresh, golden and steaming from the pocket: the party trick I pull on my Torrevieja terrace whenever there is hummus.
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AdvancedDirectRustic sourdough loaf in a dutch oven on the kamado
The definitive loaf: 24 hours of fermentation with active starter, cold retard in a banneton and a dutch oven that turns the kamado into a pro bakery oven.
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MediumDirectRosemary focaccia on the kamado
A light focaccia on the kamado: 80% hydration, a stone running red-hot, Bajo Aragón olive oil and rosemary fresh-cut from a Torrevieja terrace.
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