Recipe of bread done with dough in kamado.

Recipe of bread done with dough in kamado.

The most natural way of making bread.

The richest bread, which lasts the longest and with the best aroma, is the one made with sourdough. And the longer it lasts, the better. In this recipe we show you how to make this bread in a kamado and, in case you do not have a sourdough, we also teach you how to make it at home permanently.

INGREDIENTS to make bread if you already have sourdough:

Fase 1:
Flour. (80 gr.)
Warm water (80 gr.)
Fine salt.

Fase 2:
500 gr. Flour
300 ml. Warm water
12 gr. Salt


Fase 1: In a bowl we toss the 80 grams of flour. In another different bowl we pour the warm water and add the dough to the warm water, to dissolve it by stirring. It must be taken into account that the older the mother mass is, the less it will be necessary to throw it, which may be a spoonful, two or three. The mixture of water and sourdough is added to the flour. It is stirred well and left overnight in a hot place to ferment. This way we will get around 160 grams of dough.

Fase 2: The next day, add the 300 milliliters of warm water to the dough that we prepared the day before and mix well, obtaining the preparation of the sourdough. Then, in a larger bowl, put the 500 gr. of flour and, on it, we take the preparation of phase 1. Mix until we obtain consistency of kneading, let it rest for half an hour and add the salt, which we mix well and begin to knead. After a while kneading, we give it a ball shape, closing well the possible cracks that the dough has, and we keep it to let it rest in a warm place until the volume of the dough multiplies by two (two or three hours). After this time we add a little flour so that the dough is not sticky and put it on the work table to shape the bread. We are stretching the sides of the dough a little, trying to keep the gases inside it free, and putting them on it, as if we were closing an envelope. Finally close the dough well, leaving the folds down, as if it were a balloon swollen and closed. We let it sit, covered, between two and three hours until it doubles its volume. We give some light cuts on the surface of the dough, to shape the bread and we have it ready to pass it to the kamado.

In the kamado:

We put the elevator and the heat deflector in the kamado. On it we put the stone for pizzas (or for bread, in this case) so that the heat arrives indirectly, but not the direct fire to avoid burning the bread. We raise the temperature above 250ÂșC for a while and then lower it, and stabilize it, between 200ÂșC or 220ÂșC.

Once the kamado is stabilized, we add a little water to the bread, preferably with a sprayer or caressing it with a wet hand. We leave the bread on the pizza stone, close the lid and leave it for 40 minutes, moistening it from time to time. that the bread does not dry out.

After this time we will have a delicious bread that we can use for an endless number of recipes, for example to accompany good sausages, for a delicious tumaca bread or simply to add a good extra virgin olive oil. What a good breakfast! Or appetizer! Or snack! O dinner !!!

And what happens if you do not have a natural sourdough? There is the option of making a poolish, a type of pre-salt that helps the creation of bread. We will tell you in another recipe how to make bread with poolish. But on this occasion, since it is a recipe has the name it has, we tell you how to make the sourdough.

Recipe of sourdough:

Ingredients and tools:

A good dose of patience. :)
80 gr. White wheat flour.
80 gr. Warm water (at body temperature, this is about 36ÂșC)
1 bowl where you can mix the flour and water
2 transparent cans with lid
1 rubber band
1 kitchen rag

The sourdough is an element widely used in the kitchen for the preparation of bread and pastries. It is a "crop" that, in general, comes from the yeasts of cereals and environmental bacteria. The most common is the one grown in wheat flour, so that is what we are going to explain in this recipe to make the bread in our kamado that we have explained previously.

(Day 1) In a large bowl and comfortable, bowl type, add, to warm water, wheat flour. Stir until the consistency is similar to that of a baby porridge. Keep in mind that the sourdough can be made with different types of wheat flour, and each type of flour will demand a different amount of water, so, although we have proposed in the ingredients some quantities, we can say that they are indicative amounts, so they can vary and must be done by eye. Once we have the porridge, cover the bowl with a cloth. We leave it for 24 hours in a warm place, so that bacteria and yeast ferment.
(Day 2) After 24 hours we will see, when removing the rag, that the sourdough has fermented a little and some bubbles could have come out or even have grown a little volume. It's a good symptom, it's fermenting. We remove a little the mother mass to distribute the bacteria throughout the papilla, we cover again and leave it another 24 hours in place where it is hot, so that we get a good "culture broth".
(Day 3) After these 24 hours the bacteria will have multiplied, being present in most of the porridge. It is time to increase the volume to continue its expansion. For this, you have tofeed the sourdough. For this we add a couple of tablespoons of flour and warm water, just like we did at the beginning and, also as we did, we stir it until we get the consistency of a baby porridge. Once obtained, we passed the dough to the glass jar and covered it with the lid, putting the rubber to know the level where it was and to know what has grown the next day. We keep the boat in the same warm place.
(Day 4) The next day we must feed the sourdough and get a thicker porridge. To do this, we passed the dough to a bowl to add two tablespoons of flour and warm water. Now the consistency has to be greater, more sticky. We pass it to the other boat, the clean one, we cover it and we leave it again one day fermenting. It is good to remember to put the rubber to know the next day if it has grown or decreased.
(Day 5) If it had decreased, the feeding should be done every 12 hours instead of every 24. If it has grown, we feed it again (as on day 4).
(Day 6) We pass the sourdough through a double test:

  • Taste test: The sourdough may be a little acidic. In case this is so, what we will do is mix in a bowl flour (new) and warm water and mix well until you get a dough with consistency. To this dough we add only a spoonful of the acidic sourdough, discarding the rest, and mix again. We put it in a clean boat and close the lid.
  • If you pass the taste test, the buoyancy test will be done. For the sourdough to be ready, it has to have air bubbles inside it (due to fermentation). To know, it's as easy as pouring some dough into a glass of water and see if it floats. If everything goes to the bottom, you must continue to feed it, because it has no air inside. If, on the other hand, a large part of the mass remains on the surface, we can say that the sourdough is ready. We can now go back to the bread recipe explained at the beginning, or use it for other skits, such as biscuits, muffins and many other recipes.

Looking for more recipes? You can find them in the following link: kamado recipes

If you are newbie using this kitchen tool, we recommend the kamado use tips