Smoking bread | The Fresh Loaf

im intrigued by this idea, I love the flavour of smoked food and was wondering if any one has smoked bread either when it was cooking or after it was done. Any info would be appreciate before I go and ruin a good loaf of bread or smoke the house out !

Curiously enough I've been thinking along the same line. I just bought a pizza stone. I think it will fit my Weber grill. I can get a temp of 400-450f in it with the lid on. That lid would capture some steam...….Hmmmmmm. If I use lump charcoal wouldn't that be the equivalent, more or less, of a wood fired oven?

Just smoked my first loaf. I cook my dough in a lodge. So when the last loaf had finished I put some oak chips on the bottom(top) of the lodge, topped it with a tin foil pie dish, poked with holes to let the smoke out. I put the bead on this and put the top(bottom) of the lodge back on. The lodge was still hot from the bake but didn't think the chips were smoking, so I turned on the gas ring under the lodge for a couple of minutes until I could hear some crackling then knocked it off and left too cool

the bread has a lovely smoky smell, not tasted it yet. However the height of the bread deffinely fell and my lovely ear disappeared. I think my chips were too wet and they gave out steam. The one on the right was smoked and you can see that the ear is not as high as the one behind it

but she did it the easy way where the whole loaf was smoked because she oak smoked the flour first:-)

50% oak smoked flour SD with Cherry, roasted balsamic strawberry, ricotta and sunflower seeds

I'll try that. either the smoking or the steam flattened the loaf and made the crust too chewy.