Uploaded April 2020 | Updated September 2026, 2 weeks ago
Easy Artisan Bread
(For a 10” Deep Camp Oven)
Ingredients:
3 cups unbleached all-purpose flour
¼ tsp. instant yeast
1¼ tsp. salt
1½ cups water
extra flour for dusting
wheat bran for dusting
Directions:
1. Add all dry ingredients into a large bowl and mix with hand for 10-20 seconds.
2. Add water and mix with hand to bring the dough together. (About 20 seconds) Cover bowl with plastic wrap. After 2 hrs. place covered bowl in ice chest. After anywhere between 10-22 additional hours, remove bowl from ice chest. Allow two hours for dough to warm up.
3. Turn dough out on a floured board, using a scraper to carefully separate the dough from the bowl. (You don't want to break the long gluten strands from the dough)
4. Dust the upper side of the dough with flour.
5. Lightly pat dough down. To gather the loaf, fold it onto itself twice, making the dough three layers thick. Fold it onto itself again, folding from the other direction, allowing upper fold, to drape over the rest of the dough. Place the loaf onto a surface, sprinkled with wheat bran, keeping the domed side up. Sprinkle the domed side of the loaf with wheat bran, cover with a towel.
6. Preheat a 10" camp oven to 500°F for 10 minutes. (12 briquettes under the oven wall, 24 briquettes on the lid - 15 in a tight outer ring, 9 in a tight inner ring... 36 briquettes total) Note: Cold weather or windy conditions will require the oven to be preheated for 20 minutes, which require a coal change after initial 30 baking time.
7. Remove the towel, covering the loaf. Using both hands, invert the dough, domed side down and quickly but carefully place into the oven and cover with lid.
8. Bake for 30 minutes. (If oven was preheated for 20 minutes, change coals before steam venting the oven) Using the handle ears of the oven as a guide, slide the lid onto one of the ears for 5 minutes. (You will have a very thin crescent shaped opening near the other ear, this allows steam to escape without losing your top heat)
9. Slide the lid closed and bake and bake for 15 minutes.
10. Turn loaf out from the camp oven, by standing the camp oven on its side, allowing the baked loaf to fall onto a covered hand and carefully place loaf on a cooling rack.
12. After cooled, slice and ENJOY!!!
Note: Double this recipe to use a 12” deep camp oven. (15 briquettes under the oven wall, 30 briquettes on the lid – 18 in a tight outer ring, 12 in a tight inner ring… 45 briquettes total)
Easy Artisan Bread
(For a 10” Deep Camp Oven)
Ingredients:
3 cups unbleached all-purpose flour
¼ tsp. instant yeast
1¼ tsp. salt
1½ cups water
extra flour for dusting
wheat bran for dusting
Directions:
1. Add all dry ingredients into a large bowl and mix with hand for 10-20 seconds.
2. Add water and mix with hand to bring the dough together. (About 20 seconds) Cover bowl with plastic wrap. After 2 hrs. place covered bowl in ice chest. After anywhere between 10-22 additional hours, remove bowl from ice chest. Allow two hours for dough to warm up.
3. Turn dough out on a floured board, using a scraper to carefully separate the dough from the bowl. (You don't want to break the long gluten strands from the dough)
4. Dust the upper side of the dough with flour.
5. Lightly pat dough down. To gather the loaf, fold it onto itself twice, making the dough three layers thick. Fold it onto itself again, folding from the other direction, allowing upper fold, to drape over the rest of the dough. Place the loaf onto a surface, sprinkled with wheat bran, keeping the domed side up. Sprinkle the domed side of the loaf with wheat bran, cover with a towel.
6. Preheat a 10" camp oven to 500°F for 10 minutes. (12 briquettes under the oven wall, 24 briquettes on the lid - 15 in a tight outer ring, 9 in a tight inner ring... 36 briquettes total) Note: Cold weather or windy conditions will require the oven to be preheated for 20 minutes, which require a coal change after initial 30 baking time.
7. Remove the towel, covering the loaf. Using both hands, invert the dough, domed side down and quickly but carefully place into the oven and cover with lid.
8. Bake for 30 minutes. (If oven was preheated for 20 minutes, change coals before steam venting the oven) Using the handle ears of the oven as a guide, slide the lid onto one of the ears for 5 minutes. (You will have a very thin crescent shaped opening near the other ear, this allows steam to escape without losing your top heat)
9. Slide the lid closed and bake and bake for 15 minutes.
10. Turn loaf out from the camp oven, by standing the camp oven on its side, allowing the baked loaf to fall onto a covered hand and carefully place loaf on a cooling rack.
12. After cooled, slice and ENJOY!!!
Note: Double this recipe to use a 12” deep camp oven. (15 briquettes under the oven wall, 30 briquettes on the lid – 18 in a tight outer ring, 12 in a tight inner ring… 45 briquettes total)
