Ingredients:

• 500 g flour (preferably bread or patent flour)
• 325 ml lukewarm water
• 10 g salt
• 7 g dry yeast
• 1 tsp honey or sugar
• 2 tbsp olive oil
• Kamado charcoal
• Cast-iron pot with lid or pizza stone

Preparation:

• Mix the lukewarm water with yeast and honey, let it sit for 10 minutes until it begins to foam.
• Add the flour and salt and knead for 10 minutes until a smooth dough forms.
• Cover and let it rise for 1.5-2 hours in a warm place until it doubles in volume.

Baking:

• Start the Kamado and bring the temperature to 220-250°C.
• Place a cast-iron pot or pizza stone in the Kamado and let it heat up.
• Shape the dough into a ball and place it in the hot pot or directly on the pizza stone.
• Bake the bread for 30-40 minutes until golden brown and cooked through.
• Let the bread cool on a rack for at least 15 minutes before slicing.

Tips:

• Use a cast-iron pot with a lid for an extra crispy crust.
• Add seeds, nuts, or herbs to the dough for variation.
• Brush the crust with water just before baking for a better texture.

Enjoy! Jan Luts