Campfire Dutch Oven Bread
- 3 1/4 C. King Arthur Unbleached Bread Flour
- 1 Packet Active Dry Yeast
- 1 tsp. Kosher Salt
- 1 1/2 C. Warm Water
Adapted from thebackyardpioneer.com
Directions For Making The Dough:
Combine all the ingredients and mix or knead into a soft dough
Place into a greased metal bowl and let it rise for an hour, somewhere warm.
After the rise punch it down a bit and form it into a ball.
Cover the dough ball with a greased piece of plastic wrap.
Start pre-heating the Dutch Oven....pre-heating the oven is THE most important part.
After a 30 minute give the dough ball a few slashes with a sharp knife and put it into the Dutch Oven.
Off To The Dutch Oven:
Pre oil the Dutch Oven with a about 1/2 Tbs of olive oil.
Place dough into the Dutch Oven on a piece of parchment paper.
Keeping An Eye On It:
Rotate the DO and the lid a 1/4 turn every 15 minutes.
Checked the status of the coals and each time the DO is turned and add coals as needed.
Regular bread baking takes about 35 minutes in a standard oven but in the DO it takes the better part of 90 minutes.
When bread reaches 200 degrees as measured with a thermometer, it should be done.
How to clean cast iron without water:
Cut a raw potato in half or lengthwise, depending on the size of your skillet. Larger skillets may require you to cut the potato lengthwise for more surface area.
This method of cleaning your cast iron pots and pans works great for tackling rust.
Apply a thin layer of baking soda to the bottom of your potato. The baking soda is both a slight abrasive and a light but effective cleaner. Baking soda is renowned as a natural cleaning ingredient.
Scrub the skillet with the potato and baking soda, taking extra care to clean the problem areas. Scrub the bottom of the pan, as well, as the sides. If the potato gets too slick, simply cut a slice off of it and apply another coating of baking soda.
Season your pan after cleaning. You'll probably need to re-season your pan after cleaning it with a potato and baking soda.