Campfire Bread Baking

[JT646]

I've been using one of these for over a year now--and haven't burned the bread yet:

http://www.backpackinglight.com/cgi...ums/thread_display.html?forum_thread_id=89937


  I also frequently use a cardboard solar oven for cooking/baking--especially where campfires are banned.  The campfire 'oven' however does bake a tastier loaf of bread (IMHO).  It's best advantage is that you can use it before sunrise.  It's hard to beat eating fresh baked bread while watching the sun come up.   



Link to my solar oven:  http://shop.solarcookers.org/?pn=Starter+Kit&p=644&c=27&cn=Solar+Cookers

 

[highdesertranger]

I agree with the fresh baked bread. I use a dutch oven or now my camp chef oven. also have done cinnamon rolls, and biscuits. highdesertranger

 

[eDJ_]

I own Dutch Ovens and while they are hard to beat, the bulk and weight can be difficult to deal with. 
I'd like to try the reflector set up.  If I can lay my hands on some scrap stainless,  I may build one of those.

I've been wanting to try to build a folding "Camp Smoker" that knocks down flat and would stow easily.
(not for baking bread of course  LOL) But I wouldn't mind trying that reflector with a pan of Cat Head Biscuits.

 

[WriterMs]

Out of curiousity, I have to ask how you prepare bread dough to do this? From scratch or frozen loaves or ?

 

[highdesertranger]

I do mine from scratch. I have a no-knead recipe from Mother Earth News. I can't find it at the moment I will see if I can dig it up. it's actually pretty easy. highdesertranger

 

[WriterMs]

I do mine from scratch.  I have a no-knead recipe from Mother Earth News.  I can't find it at the moment I will see if I can dig it up.  it's actually pretty easy.  highdesertranger

Don't go to a lot of trouble on my account. I won't even be back on the road until January. And I usually wimp out on actually cooking more than heating things up. LOL

Although others here are probably interested, too. My thought had been how sticky bread dough can be to work with at first... and yes, the right temps to rise, etc.

 

[JT646]

Out of curiousity, I have to ask how you prepare bread dough to do this?  From scratch or frozen loaves or ?

Here's one of the recipes I use for this oven (serves 1-2):

Hikers Corn Bread

[font='Helvetica Neue', 'Segoe UI', Helvetica, Arial, 'Lucida Grande', sans-serif]1/3 cup (plus 1T)  Corn Meal[/font]
[font='Helvetica Neue', 'Segoe UI', Helvetica, Arial, 'Lucida Grande', sans-serif]1/3 cup Whole Wheat flour[/font]
[font='Helvetica Neue', 'Segoe UI', Helvetica, Arial, 'Lucida Grande', sans-serif]1T oats or oat bran[/font]
[font='Helvetica Neue', 'Segoe UI', Helvetica, Arial, 'Lucida Grande', sans-serif]1T Psyllium Fiber (or 1 egg)[/font]
[font='Helvetica Neue', 'Segoe UI', Helvetica, Arial, 'Lucida Grande', sans-serif]3T Dry Milk[/font]
[font='Helvetica Neue', 'Segoe UI', Helvetica, Arial, 'Lucida Grande', sans-serif]1 &1/2t Baking Powder[/font]
[font='Helvetica Neue', 'Segoe UI', Helvetica, Arial, 'Lucida Grande', sans-serif]1/2t Lite salt[/font]
[font='Helvetica Neue', 'Segoe UI', Helvetica, Arial, 'Lucida Grande', sans-serif]1-2 t sugar[/font]

[font='Helvetica Neue', 'Segoe UI', Helvetica, Arial, 'Lucida Grande', sans-serif]Store dry ingredients in Pint size ziplock--good for many weeks.[/font]

[font='Helvetica Neue', 'Segoe UI', Helvetica, Arial, 'Lucida Grande', sans-serif]To make:  Add 1/2 cup water and 2T vegetable oil (or butter) to bag and re-seal.  Mix (in bag), cut off corner  and squeeze into oiled/floured mini pan.  Bake 20-29 minutes (~350F)[/font]

Note:   Pan shown in photo (Snow Peak Titanium Bowl) is the perfect size for this recipe

 

[Raven+Squid]

Bannock is great stuff to make on a fire.

flour (and oatmeal if its available), baking powder, salt, sugar, water and whatever else you want to add for flavor.

skip to about 04:15 min