Teardrops n Tiny Travel Trailers

Got a bread cookbook titled "Flour Water Salt Yeast" and all the bread recipes are cooked in a 4 qt. D.O. altho a 5 qt will also work, see pic!


Yeah, I've tasted and it's pretty good! The recipe would not adapt too well for camping, so I'll cook it at home!

Why not adaptable to camping? Bread has been baked long before our modern idea of what an oven is....

Ask Bob Henry...he's baked up some RIGHTIOUS bread at a few of our gatherings

Everything tastes better cooked outside!

The reason I think it would be difficult out in the open air is because it is a rather loose and sticky dough, with an overnight ferment, and I would have needed a lot of running H2O throughout the process! I'm sure wonderful breads are made while camping and I look forward to learning how to do it myself (with you alls help!), but maybe I'll start with a simpler recipe.

This similar to the 5 input artisan bread method?

I can see if lots of water is necessary where that could be problematic. I'm curious, could use a plastic bag instead of mixing bowls etc?

I have read through this book and it really is full of information. The author's idea is to use the dutch ovens to bake the loaves while trapping the steam inside. Besides the water, I think that a major stumbling block to using the method "in the wilds" is that the dutch ovens are preheated and baked in at 500 degrees.

Yeh,that's a little hot. A 20/10 briquette arrangement will give approximately 450 degrees on a 10 inch DO....the artisan bread book we have bakes at 425. We used a DO once, but it burned - maybe parchment paper would solve that problem...

Fr as cheap as wheat, salt, yeast and water is, I'd try it.....

Yeast can be frozen/refrigerated to make it last longer, but must be brought to ambient temp before you try to use it. Excessive heat will kill it. Storing in a galley would be ok as long as you are in a cool area where the galley temp would not get too high (just don't know off the top of my head what that temp is).

As Seen at Wallyworld. Taste of the South, magazine. Jan/Feb issue, it's their Annual cast iron edition. Tasty looking dishes, but all done" Indoors". Didn't see anything that wouldn't work out on a cook table.
Bummer that cookbook is out of stock....

OK ......

I am gonna spill the beans.....








It's frozen bread right out of the freezer at Krogers....

6 bricketts under 18 on top ...

If it plumps up tight to the lid place a layer of foil on top of the well buttered top before cooking.( shiney side up to help keep from burning the top).

I seperate it and braid it for looks and just let it rise before baking.

While it may not be artisan bread , I never have to contend with leftovers after the pot luck dinners 'cause It's all Gone !

biziedizie wrote:Now I just have to find a dutch oven, I've never seen one before but I'm sure I'll find one.

They are all over. I now have three indoor ovens and 6 camp ovens. Here is one of the indoor ovens:



It does a great job on potato bread, doesn't it?

http://allrecipes.com/customrecipe/56136906/crusty-potato-bread/detail.aspx

I read elsewhere that if you find the addition of prepared instant potato flakes objectionable
simply bake up a nice sized baked potato to well baked ( soft) peel and mash with a fork and add in leiu of the flakes.



If you want something a little sweeter here is a great treat even for breakfast

http://allrecipes.com/Recipe/Grannys-Sweet-Potato-Bread/Detail.aspx?prop24=RD_RelatedRecipes

biziedizie wrote:So the secret is out
Now I just have to find a dutch oven, I've never seen one before but I'm sure I'll find one

Hardware stores are good places to look if you want new ... many of mine are from ACE hardware. If you don't mind used, yard/estate sales and goodwill stores are the best sources for me.