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"patriarch astDOTnet>" <<patriarch> wrote in message
...
> "Gus" > wrote in
> :
>
> <snip>
> > My friends tell me that bread doesn't come out of a
> > smoker alive, but I have seen tons of photos of folks in Italy and
> > elsewhere making bread in these big wood-fired ovens. What works for
> > them should work for us, too, right?
> >
>
> Well, yeah, but "low and slow" was never a good recipe for any bread I've
> baked or enjoyed...
>
> Refer back to the post from the fellow who bakes in his Kamado ceramic
> cooker. That's much closer to the wood-fired bread ovens used in Europe.
>
> Patriarch

Thanks "P"...

I suspect that I will have to have the temp up high and the smoke down low.

Heard from a guy who last nite baked a white bread in his smoker. Did not
have any of that, but it sounded OK.

Gus Kilthau
Houston, Texas