Louis Cohen wrote:
> I make great artisan breads and pizza in my Kamado ceramic; it works just
> like a wood-fired brick bread oven. Or a tandoor.
>
> First, you need to be able to get your pit up to the appropriate temp for
> your baking. For artisan breads and thin crust pizza, this is 500-600°;
> conventional breads are often baked around 375°, I think.
>
> Many breads and pizza benefit from cooking on a pizza/baking stone. Get
> good thick ones, at least 1" - look on-line or at restaurant supply stores.
> Many kitchen stores (and web sites) sell really thin ones which are better
> than nothing but not great. Many people use unglazed quarry tiles from Home
> Depot or a tile store. Depending on the type of pit you have, you might
> want to use more than 1 - one for a heat diffuser so that you get nice even
> heat around the bread and one to put the bread on for a nice crust.
>
> www.theartisan.net is a great website for artisan bread baking; if that's
> the kind of bread you like. Try to adapt their suggestions for oven baking
> to your pit.
>
> --
> ----------------------------------------------------------------------------
> ----
> Louis Cohen
> Living la vida loca at N37° 43' 7.9" W122° 8' 42.8"


Adding one thing to (top posted) Louis' post...MOISTURE! Bread needs an amount
(varies with different types of bread) of moisture in the heated air. Kamados
and other ceramics are great, not so sure about 'many' of the metal cookers. If
raw wood is the fuel, there might be issues with the bread absorbing too much
smoke.

BOB
just finished baking a loaf of "plain white" last night in the baby K