U2PLT Posted October 22, 2010 Report Share Posted October 22, 2010 Baking On The KK. No-Knead; Organic Bread Flour With Sourdough Starter At 450* F in Enameled 3QT Cast Iron Dutch Oven. Tastes Great. Quote Link to comment Share on other sites More sharing options...
DennisLinkletter Posted October 25, 2010 Report Share Posted October 25, 2010 Re: OTB as a bread oven?!? Thanks Cozy.. I think that Komodos are really under utilized for baking bread and pizza.. I hope one day this will be a market for Komodos.. If anyone has photos of bread or will be baking bread please remember to take shots of the bread "in" your KK. Quote Link to comment Share on other sites More sharing options...
EGGARY Posted January 15, 2013 Report Share Posted January 15, 2013 Re: OTB as a bread oven?!? From what I have read about not using Heat Deflector to make Pizza, Is that the same when baking bread ? Quote Link to comment Share on other sites More sharing options...
DennisLinkletter Posted January 15, 2013 Report Share Posted January 15, 2013 Re: OTB as a bread oven?!? From what I have read about not using Heat Deflector to make Pizza, Is that the same when baking bread ? Yes.. no heat deflector.. Quote Link to comment Share on other sites More sharing options...
slu Posted January 16, 2013 Report Share Posted January 16, 2013 Re: OTB as a bread oven?!? I've found that when baking bread and pastry, a heat deflector provides a much more even bake. I suggest you heat sink the KK for at least an hour prior to baking. Pizza is a quick bake, and it can tolerate the direct heat. Bread is another matter. If you are using an enameled cast iron pot as pictured above on top the stone, then you are probably OK. However, a naked loaf, or one inside a thin metal loaf pan, and you are likely to burn the dough. Quote Link to comment Share on other sites More sharing options...
Firemonkey Posted January 17, 2013 Report Share Posted January 17, 2013 Re: OTB as a bread oven?!? I depends on what your using for a baking stone. I've used thin, store bought pizza stones and with those you definitely need a deflector between them and the fire. I've also used Dennis' thick stone on the upper grate, with no delflector, and had no issue. Both were baking a free form sourdough boulle. The deflector cannot hurt when baking, so if you have one you might as well use it for insurance. I like to use mine on the lower grate, directly under the baking stone which is on the top rack (sear grill inverted). This way it protects against direct heat, but doesn't shape the heat flow out around the edges as much as when it's on the basket handles. Quote Link to comment Share on other sites More sharing options...
