Musui–Kamado Series: Baking
Rising to the Top: On Baking with Musui–Kamado
Baking can be enjoyable, rewarding, and even therapeutic. After all, who doesn't love the aroma of freshly baked bread wafting from the kitchen? But oftentimes, it can be challenging to control the results, for baking is both a simple and complex process that requires constant care and attention. Fortunately, the Musui–Kamado rises to the challenge, providing dependable conditions for proofing and delivering consistent results every single time. Furthermore, as a two-piece unit that conveniently fits atop your counter, the Musui–Kamado proves versatile and capable. For example, by simply transferring the Musui pot to the oven, you can create delicious loaves of bread or desserts that always turn moist on the inside and crispy on the outside.
There are plenty of recipes you can make from start to finish with just the Musui–Kamado—from proofing to baking, all in one pot. Indeed, with the Musui–Kamado, bakery-quality loaves of bread and amazing cakes can be baked right at home.
Always at the ready for baking
The Musui–Kamado is an excellent tool for baking for two primary reasons:
Precision Temperature Control
With the Kamado's precision temperature control, the Musui–Kamado can provide yeast a stable environment guaranteeing consistent proofing—no more hovering over a rising loaf. Factors that traditionally affect proofing, such as your environment's temperature and weather conditions, frustrate you no more. Proofing is fail-proof with the Musui–Kamado, allowing you to achieve the same results every single time.
The Musui's precision seal locks in moisture and utilizes "wet heat." In other words, it leverages steam to bake, creating a baking environment similar to a steam oven. Working in tandem with the Kamado's three-dimensional heating, the Musui–Kamado provides natural steam convection that achieves a light and fluffy texture that is one-of-a-kind each time you use it.
Bake with Oven
The Musui is oven-safe up to 570ºF. Some recipes require baking with the lid on first, then removing it later during the baking process. The first step locks in moisture, while removing the lid creates a crispy, golden crust.
Oven baking recipe: Country Bread
2 ½ cups (300 g) bread flour
¼ cup (35 g) whole wheat flour
¼ cup (35 g) rye flour
1 tablespoon + ½ teaspoon (10 g) kosher salt
¾ teaspoon (3 g) active dry yeast
260 ml warm water (about 100ºF)
2 teaspoons (12 g) honey
1. In a medium bowl, combine water and honey; set aside. In a separate bowl, add salt, flour, and yeast in that order. Add the wet mixture and knead until dough comes together (shaggy mass).
2. Transfer dough onto a lightly floured surface and continue kneading—push downward using the heel of your hand and fold—for about a minute. Using both hands, shape dough into a tight ball by pulling down the sides; place it in the pot. Cover and proof over [WARM 95°F] for 70 minutes.
3. Once the dough has doubled in size, transfer onto a lightly floured surface. Roll out the dough into a 15" x 5" rectangle by gently punching down to release air; fold the dough in thirds. Turn the dough 90 degrees and roll out again into a 15" x 5" rectangle and fold in thirds. Shape dough into a tight ball again and transfer to a floured proofing basket seam-side up. Cover with a wet kitchen cloth and let rise for 20 minutes.
4. Fold parchment paper into a size that fits inside the pot, then lay over the dough in the proofing basket. Flip over and transfer into the pot holding the parchment paper. Cover and proof over [WARM 95°F] for another 20 minutes. Meanwhile, preheat the oven to 480°F.
5. Once the dough has risen to about 80% of the pot, remove from the pot and score the top by using a sharp knife. Preheat the pot with [MED] heat. Once [GRILL OK] sign appears, gently place the dough together with parchment paper back in the pot, cover and bake in the oven for 20 minutes. Lower the oven temperature to 445°F, bake uncovered for another 20 minutes or until the crust is golden brown.
What is Steam-Baking?
There is a one-pot baking method unique to the Musui–Kamado that doesn't require an oven. We call this Steam-Baking.
Through the Musui's precision seal trapping moisture within, this method allows you to utilize steam to bake incredibly moist cake and bread with such light and fluffy textures an oven cannot replicate it. Along with the precision seal, the heat retention properties of cast iron and the Kamado's three-dimensional heating unite to achieve uniform heat distribution, making the Musui–Kamado a perfect vessel for baking.
You can confidently craft desserts with soft and silky textures like sponge cake and souffle cheesecake. One of our favorite examples of one-pot baking is our pull-apart bread recipe. Make it all with just the Musui–Kamado—from proofing to baking—in one pot.
Go ahead and expand your baking repertoire with the Musui–Kamado. Your senses will thank you!
Steam-Baking Recipe: Pull-Apart Bread
3 ⅓ cups (400 g) bread flour
1 teaspoon kosher salt
½ teaspoon (2 g) active dry yeast
1 cup (240 ml) warm milk (about 100ºF)
1 large egg, beaten
2 tablespoons honey
3 ½ tablespoons (50 g) unsalted butter, room temperature
1. In a large bowl, add in salt, flour, and dry yeast in that order and mix well. In a separate bowl, whisk milk, egg, and honey together. Using a silicone spatula, gently fold the wet mixture into the dry mixture until dough starts to form. Add butter and knead until incorporated.
2. Transfer the dough onto a lightly floured surface and continue kneading by hand until smooth and silky. Using both hands, shape dough into a tight ball by pulling down the sides.
3. Place the dough in the pot, seam-side down, cover and proof over [WARM 95°F] for 50 minutes or until almost double in size. The dough is ready if the hole keeps its shape when you gently poke into the dough.
4. Remove the dough from the pot. Add 1 tablespoon of water in the pot and lay a sheet of parchment paper on top. Gently punch down the dough to release air and divide into 12 even pieces. Shape each piece into a ball by pulling down the sides and tucking ends underneath. Place each ball in the pot, seam-side down, cover, and proof over [WARM 95°F] for another 35 minutes.
5. Once the dough has doubled in size, bake over [LOW] heat for 20 minutes. Take out the bread by holding the parchment paper, flip, and return to the pot. Cover and bake over [LOW] heat for 5 minutes and let rest in the residual heat for another 15 minutes.
- Cover the dough with a new sheet of parchment paper and use a plate when flipping the dough in Step 5. Be careful not to flatten the bread.