AUSTRALIA'S ORIGINAL AND BEST CAMP OVEN AND OUTDOOR COOKING AND CAMPING FORUM

AUSTRALIA'S ORIGINAL AND BEST CAMP OVEN AND OUTDOOR COOKING AND CAMPING FORUM
https://www.aussiecampovenforum.com/cgi-bin/yabb2/YaBB.pl Camp Oven, Barbecue & Other Recipes >> Breads, Dampers, Muffins, Scones, Slices & Biscuits >> Camp Oven Bread https://www.aussiecampovenforum.com/cgi-bin/yabb2/YaBB.pl?num=1194939956 Message started by Derek Bullock on Nov 13^th, 2007 at 5:45pm

Title: Camp Oven Bread
Post by Derek Bullock on Nov 13^th, 2007 at 5:45pm

I guess this isn't really a bread recipe as all I did was use a packet mix and follow the directions. Hoever was the first time I had cooked bread in a 12" Lodge Oven. I wish it had of been deeper as the bread may of risen more. As it was it cooked against the underneath of the lid.

Forgot to take pics of it rising. Kneaded for 12 minutes first time round.

Here are the photos.

Sixteen beads on the top and 6 underneath

Off with the lid.

Look at the flat top

Cooling off before taking from the tin

HOW'S THAT FOR CAMP OVEN BREAD

Title: Re: Camp Oven Bread
Post by Furphyslinger on Nov 13^th, 2007 at 5:52pm

2 loaves thanks Derek and hand delivered to ensure freshness will expect a fair dincum chew at some at the next Millmerran camp oven festival

Furphy

ps looks great nearly as good as mine

micky_mouseLOL.JPG (6 KB | )

Title: Re: Camp Oven Bread
Post by Derek Bullock on Nov 13^th, 2007 at 5:54pm

Hey Furph

Your 12" Camp Chef Deep would have been better.

Derek

Title: Re: Camp Oven Bread
Post by murray on Nov 13^th, 2007 at 6:09pm

Looks good Derek how did it cut?
Where did you buy the mix?
Millmerran you can bet on it, top spot.
Muzz

Title: Re: Camp Oven Bread
Post by Derek Bullock on Nov 13^th, 2007 at 6:26pm

Muzz, it's Tip Top ~ Kitchen Collection, White. You get 4 packs in the box as well as the yeast. All you do is add water. Got it at Woollies.

Haven't cut it yet I'm still admiring it. Will be having some for supper. ;D ;D ;D ;D ;D ;D

Title: Re: Camp Oven Bread
Post by Thenewme on Nov 13^th, 2007 at 6:40pm

Hi Derek,

Check this site out, Simply No Knead Products.

http://www.snk.com.au/html/s02_article/article_view.asp?id=99&nav_cat_id=129&nav_top_id=55

Also has a loaf tin for baking bread that has a lid on it and can be used in camp ovens, has some great information about breadmaking, ingredients and handy tips, love the idea of not having to knead the bread, ok, I'll tell the truth it not that I am lazy, I just don't want muscles.

Cheers

wrote on Nov 13^th, 2007 at 6:26pm:

Title: Re: Camp Oven Bread
Post by Derek Bullock on Nov 13^th, 2007 at 6:54pm

Hi Kate

How about that. I thought No Knead went out of business. I used to buy there mix all the time up to about 4 years ago when it disappeared. Was sold at Coles. There was heaps on the internet about them at the time.

In fact the pic below is about 5 years old and this loaf and rolls were made with No Knead mix. It's pretty good.

Derek

Title: Re: Camp Oven Bread
Post by Derek Bullock on Nov 13^th, 2007 at 7:33pm

Here you go Muzz.

Nice crust and a light soft inner bread. Cut like butter. ;D ;D

Title: Re: Camp Oven Bread
Post by Derek Bullock on Nov 13^th, 2007 at 7:46pm

Thenewme wrote on Nov 13^th, 2007 at 6:40pm:

Hi Kate.

The No Knead works out quite expensive with freight.

Derek

Title: Re: Camp Oven Bread
Post by Furphyslinger on Nov 13^th, 2007 at 8:45pm

Hey Derek

you cut my bread bugger it now I will have to do my own but seriously it looks great old fella and will try the deep oven when I do mine

Title: Re: Camp Oven Bread
Post by murray on Nov 14^th, 2007 at 5:00am

Derek,
A real pro loaf hope I can do as good, will be giving it ago Friday

Muzz

Title: Re: Camp Oven Bread
Post by BILLYBUSHCOOK on Nov 14^th, 2007 at 9:26am

Furph,
Ive noticed you have an oval oven like one of mine,
I first started doing bread in my 15" or 12qrt oven, then when I got the oval, my bread went heaps better, I think the oval shape gives a more even heat.
I had to make a trivet which sits only about 10mm from the bottom so I could get a full rise without touching the lid, although some of my best rises do just touch it which is ok because it puts nice brown (grill like) stripes on top. (the underside of the lid has bars on it)

The bread mix I've been using lately is the Laucke brand & comes in the four pack like you mentioned Derek.

The loaf in these pics is a bit flat (not one of my better ones) They usually rise to 1 1/2 times the height of the tin, or half the tin height above the tin, if that makes sense.

I'll have to get a photo of my next one to show how light they are & how high I can get them to rise, but they get devoured before I think to take a photo.

Mick.

Title: Re: Camp Oven Bread
Post by Derek Bullock on Nov 14^th, 2007 at 12:26pm

For those interested these are the instructions for the No Knead Bread. As they say, no kneading and very easy to make.

1. Mix all the dry ingredients together in a large bowl, make a well.

2. Pour in 3/4 of the liquid and the oil and mix thoroughly, adding small amounts of water until you have a stiff moist dough. NOTE: 50 to 100mls maybe left over

3. Cover the dough with CLING WRAP and allow the dough to double in size. (30 minutes)

4. Turn to the dough out onto a well-floured board or flat bench.

5. Shape the dough into a smooth ball, then divide in half. Shape each half into a smooth ball.

6. Lightly oil a 700gram Pre-Seasoned bread tin.

7. Place both halves of dough into the tin, spray with water and sprinkle with Sesame or Poppy Seeds.

8. Allow the dough to double in size.

9. Place into a pre-heated oven and cook for 30-35 minutes or until golden brown.

10. To clean your bread tins, wait till cool then wipe out with paper towel

Title: Re: Camp Oven Bread
Post by BILLYBUSHCOOK on Nov 14^th, 2007 at 12:51pm

Thats gotta be cheating ;D ;D ;D

How long for the second rise in the tin Derek? ::) ::) ::) up to an hour???

The first rise (30 Min) is about the same as I do after the first big kneed ("the old fashioned way")

p.s on the first post.
did you use water or some thing to brown the top, THAT IS a nice looking bread!

Mick.

Title: Re: Camp Oven Bread
Post by Derek Bullock on Nov 14^th, 2007 at 12:54pm

Yep about that. I copied that from their directions not mine.

I usually leave hand kneaded for an hour myself. Mind you, I still think a kneaded bread is much better in texture.

Derek

Title: Re: Camp Oven Bread
Post by Thenewme on Nov 15^th, 2007 at 5:55pm

Hi Derek,

Have not looked at the freight side of things as yet, was seriously considering purchasing this product but if the freight is going to cost an arm and leg will give it a miss.

2 1/2 weeks and we are on holidays.

Cheers

wrote on Nov 13^th, 2007 at 7:46pm:

Thenewme wrote on Nov 13^th, 2007 at 6:40pm:

Hi Kate.

The No Knead works out quite expensive with freight.

Derek

Title: Re: Camp Oven Bread
Post by justdrinkbeer on Nov 21^st, 2007 at 5:30pm

Hi Derek,

Can the dough be made up the day before going camping to save the work when we get there?

JDB

Title: Re: Camp Oven Bread
Post by Derek Bullock on Nov 21^st, 2007 at 5:37pm

justdrinkbeer wrote on Nov 21^st, 2007 at 5:30pm:

Hi Derek,

Can the dough be made up the day before going camping to save the work when we get there?

JDB

Mate that I do not know. Never tried it.

Derek

Title: Re: Camp Oven Bread
Post by justdrinkbeer on Nov 21^st, 2007 at 6:23pm

In that case i'll give it a go and let you know on saturday. [smiley=beer.gif]

Title: Re: Camp Oven Bread
Post by BILLYBUSHCOOK on Dec 2^nd, 2007 at 5:45pm

Here's a bread I did on Fri night & the method I use!

I strayed from my "norm" & used heat beads with a little dissapointment.....the rise all went well but when I wanted to "bang a bit of heat in it" the heat just wasn't there & so it slumped about 1/2" to 3/4" when I was cooking it.

Start with a mix of 3 cups plain un bleached flour (or bread mix) 2 tblsp dry yeast & 1 tblsp sugar

mix a well in center with 1 1/2 cups luke warm water (30C) to a light batter! (I generally use 2 parts flour to 1 part water).

then knock down walls to cover batter

sit in a warm place until yeast kicks in (20 Mins)

Then mix in to a dough, if your water volume is right, it should clean the sides of the bowl.

Knead for what seems like an eternety (15 Min,) until it forms a "live" springy dough.

let rise in a warm spot until doubled. (20-30 Min)

Then a quick knead & into a greased bread tin & into a warm camp oven for the final rise (proving, up to an hour)

cook "FLAT OUT" for 25 - 30 Min,s (this one went a bit long)

Trouble is..... I'm used to measuring my "heat" by the shovel full!!! 8-) 8-) 8-)

but a descent loaf any way!!

Mick.

Title: Re: Camp Oven Bread
Post by Derek Bullock on Dec 2^nd, 2007 at 5:54pm

Mick

I would have used 20 beads on top of your oven and maybe 12 underneath it. Looks like it hit the underside of the oven lid as well. Does that usually happen.

Derek

Title: Re: Camp Oven Bread
Post by BILLYBUSHCOOK on Dec 2^nd, 2007 at 6:04pm

Yeh, but I like the pattern,

I started with 8 beads under & the same on top then fired up some more but ran out when I wanted more heat.

Mick.