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me too, but i am preparing for the apocalypse and upping my baking skills untethered to the grid..😄

I’m still just using my oven in the house 😬

IDK = InDoor Kitchen = a place any self respecting KK’er regards with disdain except for when it is raining, cold, snowing or just plain convenient. As for @C6Bill, I swear you just post those beautiful bread pictures to torment me. One day my loaves will be as good as yours.

@David Chang, I agree, it is a lot easier baking bread reliably in your IDK oven., That said it is fun, chasing the perfect loaf. I find that baking in a KK with steam does give a different crunch to the crust. I have had the most success in my 32. You do need to keep the fire live to keep the temp up. You do need some distance from the fire - something you may lack in a 19. You do need to turn the loaf during the cook to avoid burning. Using steam does seem to make the crust darken quicker so you need to be aware of that too. I mostly bake bread in my IDK oven because I don’t have the time to light the fire and manage the bake as actively as you need to over fire. I would use the KK for the fun of it and see how/whether your loaves improve over time but would put a loaf into your IDK oven as back up.

grilling some dinner after a week of non stop rain..

@tekobo Then i better not post a pic of what i did with that bread Oooops, I posted it

yeah just don't ask me for crosshatch grill marks. parallel lines is all i can manage..😂

what is an IDK oven? right now, the kk is not giving me the color, rise and shape i am accustomed to. i scored for a rabbit ear but it doesn't want to open up. it's expanding in places i don't expect expansion, like on the narrow side there's a split for no reason. and the ice cubes i throw in gives like maybe 2-3 minutes of steam and its gone..i think the burnt side can be adjusted for by lowering temp and turning midway. but the rest..i dunno... even when i thought i was baking under temp, i wasn't expecting such a fierce heat from the right side. this was with the cheapo drip pan the kk came with and the thick baking stone as barriers. so maybe next time, i might try the replicate the environment of a dutch oven. heat soak the kk. drop the loaf and ice in. close off the vents so there is no open flame and let it steam and bake in retained heat. rotate the loaf and open the vents the second half of the bake.

David, it still looks like 90% of that loaf was edible. I going to try baking break next week on mine. I won't divide the fire and just build it like I'm going to cook spareribs...except I'll start it at 400 and then let the fire slowly die down. I have no doubt I'll have some burnt offerings to the bread gods before I get it right.

Looks great !!!!

There you go, Poochie.

You're absolutely right about the color, brother!

I am the exact opposite to you on this subject David. It seems a waste to me to heat up and heat soak a grill to the high temperatures for a bread cook and not finish off with a follow on cook but not the opposite way round. Residual heat from most cooks won't be enough and you will be burning up more fuel to get up to and hold the temps required for bread. All of that said, i can see from other threads that you are not new to the bread game and I am sure you will be teaching us some new tricks as you explore bread making with the KK.