This was cooked inside but there is no reason it wouldnt cook well in a camp oven.  I am submitting it for the healthy ingredients and aroma it provided.  You dont need a pizza stone when you cook in a camp oven.

This no knead method is great and ideal for small families as you can keep it refrigerated for a week and just use it when required.

I am beginning to think I need an oval camp oven though   is there an Aussie one??



Shows a half quantity Adaption of Rosemary Flax Baguette from Healthy Bread in Five Minutes a Day

Recipe makes approximately 8 small baguettes and can be halved.

1/2 cup ground flax seed (Linseed)
3 cups whole wheat flour
4 cups all-purpose flour
1/2 cup wheat germ
1.5 Tbsp yeast (or 2 packets)
1 Tbsp kosher salt
1/4 cup vital wheat gluten
3.5 cups warm water
1/2 cup olive oil
Rosemary Flax Baguette
3 Tbsp fresh rosemary, minced
1 egg white (for the egg wash, only needed when baking)
First, mix the dough. In a 5 qt bowl or dough bucket, mix the flaxseed, flours, wheat germ, yeast, salt, and gluten.
Next mix in the warm water, olive oil, and rosemary.
Mix using a wooden spoon or a stand mixer. According to Zoe, you can't actually overmix this dough.
Cover the dough and let it rise for 2 hours on the counter or in a warm, not drafty place.
Refrigerate the dough for up to 2 weeks.
Baking the bread

When you're ready to bake, use the following steps.

Remove the container from the fridge and dust a little flour on the top of the dough.
Pinch off a ball about the size of an orange and form the dough ball by stretch the surface of the dough around to the bottom on all four sides, rotating the ball a quarter turn on each side.
Form the ball into a baguette shape. See the notes for an easy technique.
Let the dough rise on a flour dusted surface for 40 minutes.
After 10 minutes, turn the oven to 450, place one rack in the middle of the oven, and place a metal broiler pan on the bottom shelf.
Place a pizza stone on the middle oven rack to heat.
Using a serrated knife, cut diagonal slits in the dough.
Whisk an egg white in a bowl and brush it carefully over the top of the bread.
When the oven is hot and the bread has risen, slide the dough onto the pizza stone and pour 8 oz of water into the broiler pan underneath the dough.
Bake for 25 minutes.
Cool the bread for at least 10-15 minutes before slicing.

No need to kid to me Skip, I will share my flask with you anytime, in fact I havent washed it yet  ....actually am not sure where it is  I best find it and get it ready for its next adventure.

Jokes aside most in here are good damper and bread cooks, I guess its like everything, practice practice practice.  I am certainly improving but still not quite at the standard of consistency I would like to eventually achieve. 

Carolyn got the old computer ( had a hic up with downloading) working and I must say that looks very appetising and I will give it a go in the near future, thanks.
Muzz