Baking in the Bush
Just got back from a camping trip and decided to try my hand at baking a fresh loaf of bread in the camp oven.
The oven is a Bedourie Camp oven and is made from spun steel as opposed to cast iron like most are made from. This oven was developed in Australia as the cast iron ovens used to weigh too much when the cattlemen were in the outback.
I have modified a 330mm pizza stone to fit into this oven with the help of a turbo style 105mm Diamond Blade.
The bread itself was made as follows.
250g of Biga (equal quantity of premium white flour and water + 1/4 tsp of yeast)
250g Premium White Flour
~200g of Water
Biga was started on Friday Morning, and left to ferment all day. This was added to other ingredients at around 4:30 and left to prove in a warm place. Stretched and Folded at 9:00pm, left overnight and then stretched and folded again at 7:00am and 10:00am. Left in warm car all day until 4:00, stretched and folded a final time before being put into the Bedourie Oven (with pizza stone) for around 40mins.
Final result was an excellent loaf that if I was to criticize could have done with an extra 5 to 10 mins. However it was good enough for the bush!
Anyone else bake whilst camping?