Many of us have tried to make our own bread during lockdown, sometimes without much success. We've tried everything: in the oven, in the bread machine, in a casserole dish... nothing works. What if we tried it on the barbecue? Not just any barbecue, but a Kokko. You'll see, cooking bread or pizzas with a Kamado is child's play. The step-by-step method.
The bread dough recipe
For one loaf:
• 500g of flour - it is entirely possible to use only one type of flour or to mix several. In particular, you can mix the classic white flour T55 or T65 that is found in country bread, with wholemeal (T130), semi-wholemeal (T110) or whole (T150) flours
• 30 cl of lukewarm water
• 1 sachet of baker's yeast (or about 8 to 10g)
• 1 tablespoon of salt
Equipment:
Kamado Kokko Little, L or XL
Ceramic pizza stone
or Demi ceramic stone for indirect cooking
Preparation:
1. In a salad bowl, mix the flour and salt
2. Dilute the yeast in the lukewarm water before pouring it little by little into the flour/salt mixture, mixing well
3. Knead the dough until it forms a ball that comes away from the sides of the bowl. To help you work with it, sprinkle flour on the dough so it doesn't stick to your fingers.
4. Once you have a nice, smooth ball, place it in a bowl covered with parchment paper or a slightly damp cloth and let it rise for 1.5 to 2 hours.
5. Before putting the dough in the Kokko, make a few incisions on top with the tip of a knife and sprinkle with a little flour.
The pizza dough recipe
For a pizza about 30cm in diameter:
• 500g of T55 or T65 flour
• 25 cl of water
• 4g of salt
• 2 cl of olive oil
• 20g of baker's yeast
Equipment:
Kamado Kokko Little, L or XL
Ceramic pizza stone
or Ceramic half stone for indirect cooking
Stainless steel pizza peel
or Pizza peel XL for more comfort and more sharing!
Preparation:
1. Place the flour in a salad bowl and add the yeast, salt, and olive oil.
2. Add the water gradually - the dough should be sufficiently elastic but not too wet.
3. Knead the dough until it comes away from the salad bowl.
4. Allow a resting time of approximately 1 hour by placing the ball of dough in a salad bowl covered with greaseproof paper or a damp cloth.
5. Sprinkle flour on your work surface and roll out your pizza dough using a rolling pin so that it is as even as possible.
6. You can then garnish it with whatever you like, making sure to place it beforehand on a floured plate or board so that you can easily slide it into the Kokko!
Ham, mushrooms, mozzarella, goat cheese, peppers... Our pizza recipe ideas for the barbecue:
Green pizza with leeks and Roquefort
Pizza with goat cheese and honey
Pizza with bacon, mozzarella and rocket
Baking bread and pizzas on the Kokko
Most barbecue bread recipes require the use of a Dutch oven placed on the heat. But with a kamado, it's of no use. Indeed, thanks to its ceramic shell and airtight lid, the Kokko allows for ideal baking of bread and pizzas, just like in a real oven... a wood-fired bread or pizza oven!
To succeed, you must opt for indirect cooking, that is, without the ball of bread dough or the pizza being directly in contact with the embers or flames. To do this, you need to place a heat deflector. The ceramic stone is the most suitable for baking bread and pizzas because it allows for cooking that is both fast and gentle, helping the dough to rise delicately while retaining all its softness.
For bread, place it in your Kokko, preheated to 220/230°C, for approximately 30 to 40 minutes. Be careful not to open the lid during the first 20 minutes to allow the dough to rise.
Tip: place a small bowl filled with water on the ceramic plate, next to the ball of dough, to maintain a sufficient level of humidity inside and prevent the bread from drying out too quickly.
As for pizza, only 1 minute 30 seconds to 2 minutes in a Kokko at 400°C will be enough to obtain a crispy and golden crust!
To savour your homemade bread, there's nothing like a brunch with Kokko!
