Dutch oven bread on a Kamado barbecue

Golden, crisp and generously open-crumbed, Dutch oven breads cooked on a kamado deliver results worthy of a professional bakery oven. Thanks to the ceramic’s even, enveloping heat—combined with the Dutch oven effect that traps steam—you get a thick, crackling crust. The crumb stays soft and perfectly developed, for bread worthy of a baker’s oven. A simple, authentic and show-stopping recipe to share around the fire.

Ingredients

This recipe relies on a well-hydrated dough and baking in a sealed environment to encourage natural steam.

• 500 g wheat flour (T55 or T65)
• 10 g fine salt
• 7 g dried baker’s yeast (or 20 g fresh)
• 350 ml warm water
• Flour for shaping

Bring the ingredients to room temperature before you start. Water that’s too hot will kill the yeast; water that’s too cold will slow the rise.

Preparation

Step 1: Mix and knead

In a mixing bowl, combine the flour and salt. Dissolve the yeast in the warm water, then gradually incorporate into the dry mix. Knead for 8 to 10 minutes until you have a supple, slightly sticky dough.

Step 2: First rise

Cover with a clean tea towel and leave to rise for 1 hour 30 minutes to 2 hours at room temperature. The dough should double in size.

Step 3: Shape

Gently degas the dough, shape it into a tight ball and place it on a lightly floured sheet of baking paper. Leave to rest for 30 to 45 minutes.

Cooking

A kamado is ideal for baking bread, thanks to its ability to hold a steady heat and retain moisture—much like a professional oven.

• Covered Dutch oven baking
• Temperature: 230 to 250°C
• Set-up: heat deflector + cooking grate
• Total time: 40 to 45 minutes

Step 1: Preheat

Light your kamado and set it up for indirect cooking with a heat deflector. Place the empty casserole (with lid) inside during the heat-up.

Step 2: Score and bake

Once the temperature has stabilised, take out the hot casserole using oven gloves. Score the top of the loaf with a blade to allow it to expand. Place it in the casserole and close immediately.

Step 3: Controlled baking

Bake for 30 minutes with the casserole closed, then remove the lid and continue for 10 to 15 minutes to brown the crust.

The bread is ready when it sounds hollow when tapped underneath.

To get your temperature rise perfectly under control, see the page dedicated to how your kamado works on the Forest Grill website.

Serving and pairings

Serve the pot bread while still warm, simply with:

• Salted butter
• Olive oil and fleur de sel
• Aged cheeses
• Slow-cooked dishes or kamado grilling

Ideal alongside a slow cook or a convivial wood-fired dish.

Gourmet variation

Add to the dough:

• Black olives and rosemary
• Walnuts and honey
• Seeds (sunflower, pumpkin, linseed)

You can also replace 100 g of flour with wholemeal flour for a more rustic flavour.

Essential safety and precautions

The casserole and the kamado reach very high temperatures (230–250°C). Always use heat-resistant oven gloves, handle the casserole with care and avoid splashing water onto hot ceramic. Never leave the cook unattended, and keep children and pets at a safe distance.

Conclusion

Kamado pot bread combines traditional baking with the power of ceramic cooking. Easy to make, impressive to serve and incredibly tasty, it turns your kamado into a true artisan bread oven. An authentic recipe that celebrates mastery of the fire and the pleasure of homemade baking.