>>1997452I do this supe easy “no knead” recipe, basically flour and salt in a ziplock bag, and another little bag with years and sugar.
Try it out home first if you’d like to build up confidence and get out there baking, it’s a game changer.
3 1/2 cups of flour
1 1/2 tea spoon salt
1/2 tea spoon yeast
1 3/4 cup cold water
Follow that manufacturer’s recommendation to active the yeast (usually a bit of sugar and warm water), once that’s ready, add it to the flower mix, pour in the water and stir until everything is doughy. You’re basically done. Let it rest until it doubled in volume, fold it and let it rest again. Bake for 50-60 min in a dutch oven at 450f and let it rest for just as long before slicing it.
They say to let the dough initially rise for 8-12 hours at room temp, so if it gets cold at night outdoors, maybe you should mix it in the morning and bake in the eve instead of letting it rise overnight like you would normally do indoors. I like to put a damp rag on top of the bowl while it’s rising to keep shit from getting in the dough and the moisture content high, otherwise a dry skin can form at the surface. That’s no biggie and you can always fold it back in but i’d rather avoid it altogether if I can. Obviously, it’s going to bake much faster over coals in a lidded pot than in a dutch oven at home, so I half the recipe and make smaller buns when I’m out. Keep an eye on it, don’t let it burn, adapt to the circumstances and trust your experience or instinct if you have none. It’s really rewarding
