Скачать или смотреть Artisan Bread Recipe on a Kamado

In this video, Chef Tony Matassa breaks down his simple recipe for artisan white bread, and shows how easy it is to bake on a kamado style grill.

Hi, I'm Chef Tony Matassa with BarbecueGuys.com a Shopperschoice.com site. In this video, we're going to be making white loaf bread that we can make sandwiches with; I'm thinking something like pulled pork! Let's get started by blending our dry ingredients together. We'll have some all purpose flour first, a little yeast, and a little sugar. Blend this together well. Once blended, make a little well in the center and we'll warm up some whole milk set over a low burner. Melt in a couple tablespoons of butter. This only needs to be between 85 -- 95°F, so once the butter is just melted, turn off the fire and let it cool slightly. Pour this warm mixture into the well of your flour and slowly work it into a slurry. When it's done, it should look almost like a batter. Now we'll begin to incorporate 5 -- 6 cups of bread flour, about a cup at a time. I've reserved one cup of the measured flour, so I can blend some salt into it for the next phase of the recipe. When you've blended in about four cups of the bread flour, the dough should look pretty moist and shaggy, about like this. It's time for the first rise, just cover your bowl with a damp tea towel or flour sack towel and let it rest for 25 -- 30 minutes.

After the first rise, your dough should have risen a little. This is when we will add in our reserved cup of bread flour, that we've pre-blended with a tablespoon and a half of salt. We've now blended in a total of five cups of bread flour and I'll show you why I always reserve a cup or so of flour from my bread recipes, until the end. This dough is ready to be kneaded, and this is the rest of the original measured six cups of bread flour. That's why it's good to know what your dough should look like, through the various stages.

Flour your work surface and turn the dough ball out. Begin kneading and knead until you have a supple and just barely, not sticky dough. This should take around eight to ten minutes. When it's soft and not sticky, flour the inside of your dough mixing bowl or a straight sided plastic container and place the dough inside. If you use a straight sidded container, you can easily mark where the dough level will be, once it has doubled in size. If using your mixing bowl, cover with a damp towel. If using a plastic container, just put the lid on it, and allow it to rest until it has doubled in size.

It looks like it's doubled, but if you would like to double check, you can poke the dough in with a floured finger and if your dough is ready, the hole shouldnt spring back. Turn it back out and press it out, removing any large air bubbles. Divide it into three equal portions, or at least as close as you can come to three equal portions. Once you have your dough cut, you have a few different options,
you can form each loaf to be baked in greased loaf pans or pullman loaf pans, or you can make rustic loaves without a pan like I'll be doing today, that can be baked on a baking stone in your oven or kamado grill.

Form your loaves as thick or long as you like. Then turn them over and make a seam along the bottom, by pulling the sides in and pinching them together with your finger tips; tucking it into itself. When you're finished, place in loaf pans or on the back of an upside down sheet pan, with the seam side down. Dust with a little flour, cover with a damp towel, and let them rest for another 45 minutes. To double check your dough after resting, you can give it a little poke again and it should spring back about half way. This one is ready for the kamado.

Our Kamado Joe is preheated to 375°F and set up with the heat defflector and a pizza stone. Just place it straight on the stone, close the lid, and we'll come back and check on it in about twenty minutes. So far it looks great. It's baking perfectly even, but I'll turn it around just so you can see the other side. Nice, should be ready in another 10 -- 15 minutes. It looks ready, but I'll give it the thump test. If it's ready, the thump should sound hollow. Almost there, I'll let it bake for another 2 to 3 minutes.
This loaf took right at 35 minutes, but depending on your setup, it could take 40 -- 45 minutes to bake. Once you pull the bread from the kamado, I know if you have'nt done bread before, you'll want to dive right in, but I'm going to bring this inside and you need to do the same thing. Cover it with a towel and let it rest for about 45 minutes, while it continues to cook on the inside.

I'm Chef Tony Matassa, and remember, at BBQGuys.com We Smoke The Competition!


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