Ep 38: No Knead Artisan Bread Battle! Kamado Joe vs Oven!
Who wins?!
In this episode, Geoff demonstrates how to create EPIC artisan style bread from home, with no kneading and no complicated sourdough starter! As a bonus, we’re pitting our beloved Kamado Joe with a Pizza Stone, against an oven / dutch oven combo. Who does it best?
Links:
Pizza Stone: www.amazon.com...
22cm proofing basket: www.amazon.com...
The cook!
Poolish:
150g bread flour
150g room temp water
¼ tsp yeast
Main dough. Add Poolish to….
400g bread flour
1 tbs salt
½ tsp yeast
280g room temp water
Rests:
1. Rest Poolish for 12-16 hours. Can do as little as 4 (not as good result) or up to 24 hours.
2. After first mix into main dough, rest 30 minutes
3. After remoulding dough the first time, rest 30 minutes
4. After the second remoulding, rest 60 minutes
5. After moulding into proofing basket or towel/bowl combo, rest 60-90 minutes for final proof. Heat oven (with the dutch) or barbecue to temperature while this occurs.
Note: you can proof the bread directly on the wood using the proofing basket to get the rings on the dough. You just need to flour the wood. Then you can cover it, using the supplied calico cover.
6. Cook 30 mins lid on, 20 mins lid off in your dutch oven, or 50 minutes uncovered approx.
7. Store bread in a cloth or paper bag, or cut face down unwrapped. Wrapping in plastic or foil, will cause crust to soften.
8. Re heating in oven for 5 minutes can bring a stale loaf to life!
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