Originally Posted by okieboater
Carvedog, ok, based on your post on this thread about 5 minute bread, I ordered the book and it just came in. I am good with the storing in a refriderator IE river cooler should work, but did not see anything about cooking outdoors in a dutch oven.
I have a lot of experience baking cakes and easy bread like biscuit and beer bread, but never baked any "real" bread.
Care to share any DO tips?
I will do my best. It's funny but I had to give up wheat at the end of 2011 so I haven't been able to do this bread at all recently. I have a great flour substitute and I just got in several bags of it so I might give DO bread a try again.
To prevent sticking I do a good swab of olive oil ( or vegetable oil of some kind I suppose) or butter in the dutch. Whatever kind of dutch, you need this.
The Artisan bread dough is pretty easy to deal with from my point of view even if not recent. Throw some in the dutch, seasoned (garlic, evoo, salt pepper and some green spice for the focaccia and some parm ) use a preheated lid so you get a little more of that quick 'sear' on the top of the bread for a little crustier bread. Start with a cold lid if you don't want it crusty.
Preheat by going over low heat on the propane ( if you use high heat for too long on a partner stove with an aluminum lid you will have problems - and how do I know this you ask?).
Loose to very loose ring of charcs on top, 2-3 in the middle and six to seven below. When the bread smells good it is usually done.
If it is a cool day on the river and you need it to rise a bit. One or two coals under and 3-4 on top will bring the temp up without cooking the bread.