Dish type
Kamado bread & dough recipes
With the deflector in place, the kamado becomes a neighbourhood wood-fired oven: ceramic dome, steady heat and a stone floor. Here are the breads and doughs we've tested on the terrace — from sourdough country loaf in a dutch oven to rosemary focaccia — with hydrations, proofing times and the exact moment to uncover.
8 recipes published
Kamado bread & dough recipes
AdvancedIndirectOlive Oil Ciabatta on the Kamado
A very wet poolish dough with a wild, open crumb and a thin, crackly crust. Baked on a cordierite stone with a burst of steam, this ciabatta comes out of the kamado like it left a hearth oven.
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AdvancedIndirectKamado Pan de Cristal (Glass Bread)
Catalan pan de cristal pushes hydration to the edge: an almost pourable dough that, baked on a stone with steam inside the kamado, turns into a glossy, wide-open crumb beneath a crust so thin it shatters like glass.
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EasyDirectGarlic Butter Naan on the Kamado
Yogurt-leavened Indian flatbread cooked on a blazing stone until blistered, then brushed with garlic-cilantro butter. The perfect partner for a curry or for mopping up anything off the grill.
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MediumIndirectBrioche Burger Buns on the Kamado
Brioche burger buns baked on the kamado: a soft, buttery crumb, an egg-glazed shine and a scatter of sesame. The perfect cushion for your next homemade smash burger.
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MediumIndirectValencian coca de recapte on the kamado, escalivada and sardine
A thin oil-dough savoury coca topped with red-pepper and aubergine escalivada and salted sardine strips. Indirect at 250°C on stone, crisp base. No cheese, the Levante way. Serves 6.
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MediumIndirectKamado pita bread that puffs itself on the stone
Individual pita breads that balloon up into a perfect pocket on cordierite stone at 300°C, cooked indirect. Fresh, golden and steaming from the pocket: the party trick I pull on my Torrevieja terrace whenever there is hummus.
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AdvancedDirectRustic sourdough loaf in a dutch oven on the kamado
The definitive loaf: 24 hours of fermentation with active starter, cold retard in a banneton and a dutch oven that turns the kamado into a pro bakery oven.
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MediumDirectRosemary focaccia on the kamado
A light focaccia on the kamado: 80% hydration, a stone running red-hot, Bajo Aragón olive oil and fresh rosemary, ideally cut from the plant rather than dried.
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