Many of us have tried to make our own bread during confinement, sometimes without much success. We've tried everything: the oven, the breadmaker, the casserole... all to no avail. Why not try the barbecue? Not just any barbecue, but a Kokko. You'll see, baking bread or pizzas with a kamado is child's play. Step-by-step instructions.
Bread dough recipe
For one loaf :
- 500g flour - it's entirely possible to use just one type of flour, or to mix several. For example, you can mix the classic T55 or T65 white flour found in farmhouse bread, with wholemeal (T130), semi-complete (T110) or integral (T150) flours.
- 30 cl warm water
- 1 sachet baker's yeast (or approx. 8-10g)
- 1 tablespoon salt
Preparation:
1. Mix the flour and salt in a bowl.
2. Dissolve the yeast in the lukewarm water before pouring it gradually into the flour/salt mixture, mixing well.
3. Knead the dough into a ball that pulls away from the sides of the bowl - To help you work it, sprinkle some flour over the dough so it doesn't stick to your fingers.
4. When you have a nice, smooth ball, place it in a bowl covered with greaseproof paper or a slightly damp tea towel and leave to rise for 1h30-2h.
5. Before putting the dough in the Kokko, make a few incisions on the top with the tip of a knife and sprinkle with a little flour.
Pizza dough recipe
For a pizza about 30cm in diameter:
- 500g flour type T55 or T65
- 25 cl water
- 4g salt
- 2 cl olive oil
- 20g baker's yeast
Preparation:
1. Put the flour in a bowl and add the yeast, salt and olive oil.
2. Add water gradually - the dough should be sufficiently elastic but not too wet
3. Knead the dough until it comes away from the bowl.
4. Allow the dough to rest for about 1 hour in a bowl covered with greaseproof paper or a damp cloth.
5. Sprinkle flour on your work surface and roll out your pizza dough with a rolling pin to make it as even as possible.
6. You can then fill it with whatever you like, making sure to place it on a floured tray or board beforehand so that it slides easily into the Kokko!
Ham, mushrooms, mozzarella, goat cheese, peppers... Our barbecue pizza recipe ideas:
Green pizza with leeks and Roquefort cheese
Pizza with goat cheese and honey
Pizza with bacon, mozzarella and arugula
Bread and pizza baking at Kokko
Most barbecued bread recipes call for a casserole dish to be placed on the fire. But with a kamado, there's no need. In fact, thanks to its ceramic casing and hermetic lid, the Kokko cooks bread and pizzas just like in a real oven... for bread or wood-fired pizza!
To succeed, you need to opt for indirect cooking, i.e. without the ball of bread dough or pizza coming into direct contact with the embers or flames. To achieve this, a heat deflector must be fitted. The ceramic stone is the best choice for baking bread and pizzas, as it bakes quickly but gently, helping the dough to rise gently and retain its softness.
For the bread, place in your Kokko, heated to 220/230°C, for around 30 to 40 minutes. Leave the lid on for 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 bath ball, to maintain sufficient humidity in the interior and prevent the bread from drying out too quickly.
As for the pizza, just 1mn30 to 2 minutes in a Kokko at 400°C will be enough to obtain a crispy, golden crust!
To enjoy your homemade bread, there's nothing quite like a brunch at Kokko!
