Dutch oven bread on a Kamado barbecue
Golden, crisp and generously open-crumbed, kamado casserole breads bake like they’ve come straight from the bakery. Thanks to the ceramic’s even, stable heat—combined with the casserole effect that traps steam—you get a thick, crackling crust. The crumb stays soft and beautifully risen: a bread worthy of a baker’s oven. A simple, authentic and spectacular recipe to share around the fire.
Ingredients
This recipe relies on a high-hydration dough and baking in a sealed environment to encourage natural steam.
- 500 g wheat flour (T55 or T65)
- 10 g fine salt
- 7 g dried baker’s yeast (or 20 g fresh)
- 350 ml of lukewarm water
- Flour for shaping
Bring the ingredients to room temperature before you start. Water that’s too hot will kill the yeast; water that’s too cold will slow the rise.
Preparation
Step 1: Mix and knead
In a mixing bowl, combine the flour and salt. Dissolve the yeast in the lukewarm water, then gradually incorporate it into the dry mixture. Knead for 8 to 10 minutes until you get a smooth, supple dough that’s slightly sticky.
Step 2: First rise
Cover with a tea towel and leave to rise for 1 hour 30 minutes to 2 hours at room temperature. The dough should double in size.
Step 3: Shape
Gently knock back the dough, shape it into a tight ball and place it on lightly floured baking paper. Leave to rest for 30 to 45 minutes.
Cooking
A kamado is ideal for baking bread thanks to its ability to maintain steady heat and retain moisture—much like a professional oven.
- Cook in a closed casserole pot
- Temperature: 230 to 250°C
- Set-up: heat deflector + grill grate
- Total time: 40 to 45 minutes
Step 1: Preheat
Light your kamado and set it up for indirect cooking with a heat deflector. Place the empty casserole (with lid) inside while it heats up.
Step 2: Score and bake
Once the temperature is stable, remove the hot casserole using heat-resistant gloves. Score the top of the loaf with a blade to allow it to expand. Place it in the casserole and close immediately.
Step 3: Controlled cooking
Bake for 30 minutes with the lid on, then remove the lid and continue for 10 to 15 minutes to brown the crust.
The bread is ready when it sounds hollow when tapped underneath.
To control your temperature rise perfectly, see the page dedicated to how your kamado works on the Forest Grill website.
Let the bread cool for at least 30 minutes on a wire rack before slicing. This step helps the crumb set and prevents it from becoming sticky.
Serving suggestions
Serve the pot bread while still warm, simply with:
- Salted butter
- Olive oil and fleur de sel
- Mature cheeses
- Slow-cooked dishes or kamado grilling
Perfect alongside slow cooking or a convivial wood-fired dish.
Gourmet variation
Add to the dough:
- Black olives and rosemary
- Walnuts and honey
- Seeds (sunflower, pumpkin, flax)
You can also replace 100 g of flour with wholemeal flour for a more rustic flavour.
Essential safety and precautions
The casserole and the kamado reach high temperatures (230–250 °C). Always use heat-resistant gloves, handle the casserole with care, and avoid splashing water onto hot ceramic. Never leave the cook unattended, and keep children and pets at a safe distance.
Conclusion
Kamado pot bread brings together baking tradition and the power of ceramic cooking. Easy to make, impressive to serve and incredibly tasty, it turns your kamado into a true artisan bread oven. An authentic recipe that celebrates mastering the fire and the pleasure of homemade baking.
1 comment
Bonjour
Pour le pain vous dites de le sortir du refregirateur mais à aucun moment vous le mette
Pour la côte de bœuf on la mets vraiment sur les braises?
Merci pour vos reponses
