Crusty Dutch Oven Camping Bread

Ingredients

• •1000 grams all-purpose flour
• •780 grams warm water
• •20 grams sea salt
• •1 teaspoon instant yeast

Equipment

• • 2 Dutch ovens (9-quart and 5-quart)
• • 30-40 hot coals

Instructions

1. 1Combine the flour with the water in a large tub or mixing bowl with lid.
2. 2Mix with hand until fully incorporated. Cover and let sit for 30 minutes.
3. 3Sprinkle salt and yeast on top of dough. Wet hand and reach under the dough and fold over the dough carefully.
4. 4Repeat this 4 times until salt and yeast are worked in.
5. 5Pinch dough and fold over a few more times.
6. 6Cover and let dough rise until doubled.
7. 7Over the next few hours, fold the dough a few more times.
8. 8Let dough rise overnight in the fridge, covered, to take camping. Take out of fridge/cooler at least 4 hours before baking.
9. 9Take out dough from cooler at camp and with floured hands, gently move dough to a floured surface to cut into two parts.
10. 10Shape dough with floured hands and put seam down in proofing basket or container, lined with parchment paper.
11. 11Lightly flour the tops of the loaves and time it so that you can rise for another hour and a half to two hours with your Dutch ovens heating for at least 45 minutes.
12. 12Start your fire and make a nice bed of hot coals. You can also use charcoal (30-40) or a combination of both.
13. 13Preheat Dutch ovens for 45 minutes, placing 25 coals under both and dividing remaining coals on lids.
14. 14Carefully place loaves with parchment paper into Dutch ovens, replace lids with coals on top.
15. 15Cook bread for 20-30 minutes, checking at 15 minutes to see how it is cooking.
16. 16After this time, take lids off and finish bread without the lids. Cook for another 15-20 minutes.
17. 17Lift loaves out of Dutch oven and place on a wire rack to cool.