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

Reply #10 - Nov 14^th, 2007 at 5:00am

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

Muzz

Have Camp Oven will travel

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Reply #11 - Nov 14^th, 2007 at 9:26am

BillyBushCook Offline
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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.

Live while your'e alive, you can sleep when your'e dead.

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Reply #12 - Nov 14^th, 2007 at 12:26pm

Derek Offline
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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

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Reply #13 - Nov 14^th, 2007 at 12:51pm

BillyBushCook Offline
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Thats gotta be cheating Grin

How long for the second rise in the tin Derek? Roll Eyes

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.

Live while your'e alive, you can sleep when your'e dead.

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Reply #14 - Nov 14^th, 2007 at 12:54pm

Derek Offline
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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

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Reply #15 - Nov 15^th, 2007 at 5:55pm

Thenewme Offline
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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

Quote:

Thenewme wrote 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...

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

Quote:

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. Grin

Hi Kate.

The No Knead works out quite expensive with freight.

Derek

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Reply #16 - Nov 21^st, 2007 at 5:30pm

justdrinkbeer Offline
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Hi Derek,

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

JDB

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Reply #17 - Nov 21^st, 2007 at 5:37pm

Derek Offline
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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

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Reply #18 - Nov 21^st, 2007 at 6:23pm

justdrinkbeer Offline
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In that case i'll give it a go and let you know on saturday. Smiley

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Reply #19 - Dec 2^nd, 2007 at 5:45pm

BillyBushCook Offline
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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!!! Cool

but a descent loaf any way!!

Mick.

Live while your'e alive, you can sleep when your'e dead.

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