Sourdough No Knead Bread baked in a Camping Dutch Oven (Camping Bread)
- A Knead to Bake
- May 14, 2021
- 3 min read
Baking in a Camping Dutch Oven can be tricky and challenging, follow my tips to get good results
Sourdough No Knead Bread is the easiest Sourdough recipe and perfect to bake when camping
Makes 1 Loaf
Time 12-14 hrs
Ingredients Baker's Percentages
425 grams (2 ¾ cups) Bread Flour 85%
75 grams ( ½ cup) Wholewheat Flour 15%
100 grams (⅓ cup) Sourdough Starter 20%
350 grams (1.4 cups) Water 70%
10 grams (½ tbsp) Sea Salt 2%
Recommended Equipment
Directions
Pour the water in a mixing bowl add the wholewheat flour and the salt and mix well, then add the sourdough starter and stir until the sourdough starter dissolves. Then add the Bread flour in stages and mix until all the ingredients are well incorporated. cover with a towel and let the dough proof for about 8-10 hours depending of the temperature of the room. I will leave this dough to proof overnight at around 72 degrees Fahrenheit or 22 degrees Celsius.
The next morning pre shape the dough and let it rest for about 20 minutes covered with a towel, then do the final shape and let it rest for about 2 hours or until the dough reaches the rim of the basket. Watch the video for a visual demonstration of the shaping process.
Prepare your dutch oven and charcoal briquettes you will need at least 36 hot charcoal briquettes for a 12 inch cast iron camping dutch oven, if you have a bigger or smaller dutch oven please refer to the following chart.
Watch the video for a full explanation of the baking process
Pan de Masa Madre sin amasar horneado en un Horno Holandés de Acampar
Hornear en un horno holandés de acampar puede ser complicado y desafiante, siga mis consejos para obtener buenos resultados
El pan de masa madre sin amasar es la receta de masa madre más fácil y perfecta para usar al acampar.
Rinde 1 hogaza
Tiempo 12-14 hrs
Ingredientes Porcentajes de panadero
425 gramos (2 ¾ tazas) de harina de pan 85%
75 gramos (½ taza) de harina integral 15%
100 gramos (⅓ taza) de masa madre 20%
350 gramos (1.4 tazas) de agua 70%
10 gramos (½ cucharada) de sal marina 2%
Equipo Recomendado
Direcciones
Vierta el agua en un bol, agregue la harina integral y la sal y mezcle bien, luego agregue la masa madre y revuelva hasta que la masa madre se disuelva. Luego agregue la harina de pan (de fuerza) por etapas y mezcle hasta que todos los ingredientes estén bien incorporados. Cubra con una toalla y deje reposar la masa durante unas 8-10 horas, dependiendo de la temperatura de la habitación. Dejaré esta masa reposar durante la noche a unos 72 grados Fahrenheit ó 22 grados Centígrados.
A la mañana siguiente pre-forme la masa y déjela reposar unos 20 minutos tapada con una toalla, luego dele la forma final y déjela reposar durante unas 2 horas o hasta que la masa llegue al borde de la canasta. Mire el video para ver una demostración visual del proceso de modelado.
Prepare su horno holandés y las briquetas de carbón. Necesitará al menos 36 briquetas de carbón caliente para un horno holandés de hierro fundido de 12 pulgadas. Si tiene un horno holandés más grande o más pequeño, consulte la siguiente tabla.
Vea el video para obtener una explicación completa del proceso de horneado. Vea el video, con subtítulos en español. Solamente actívelos en el reproductor de Youtube presionando en el botón "CC"
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