Watch us bake bread on hot coals in a Netherton Foundry Dutch oven
Most of the bread eaten here at Netherton HQ is home baked, so we decided to check out some campfire baking and make a loaf cooked over charcoal in our Dutch oven. We used a really simple white loaf recipe and in all honesty, the result was delicious. The Whittle and Flame charcoal – good fuel makes all the difference – was lit with a Flamer natural fire lighter in our charcoal chimney and burned steadily throughout the hour that it took to bake the loaf. Adding coal to the lid creates the heat to brown the crust and the steam in the pot makes for a crispy crust and a soft, chewy crumb. This is the recipe we used, ideally start the evening before and then cook the bread for breakfast. Alternatively start in the morning and it will be ready to cook in the evening.
1kg strong white flour (we used Churchill White from Matthews Cotswold Flour)
4tsp salt
2 tsp dried yeast
500ml tepid water
Mix 100ml water with the yeast and leave until it starts to bubble.
Tip the flour into a food processor or large mixing bowl and add the yeasty water.
Either start the mixer and add water until you have a pliable dough, then continue mixing for 2 minutes. Tip in the salt and mix for another minute.
Or add enough water to the bowl to bring the flour together into a kneadable mass, turn out onto a floured surface and knead for 5 minutes. Then sprinkle the salt on and knead again for 2 minutes to ensure it is evenly distributed.
Cover the bowl with a damp cloth and leave to prove for up to 12 hours.
Generously grease the Dutch oven bowl and scrape the dough into it. Cover with the lid and leave aside while you light the charcoal.
Once your charcoal is grey, set up the Dutch oven stand and then lower the bowl into it. Using tongs, place a layer of hot coals on the lid.
An hour later, your bread will be cooked and you can turn it out and eat it as soon as you can handle it! Lashings of butter make it even better.
Find out more about Netherton Foundry fire cooking:
