Serves: 5
Total Calories: 226
The night before, mix the ingredients together for the starter.
*Baking*
*20 coals on top and 16 on the bottom*
*14" Dutch oven with a 10" pizza stone on a trivet*
*overnight with the starter 4 hours of total prep and cook time*
To continue this bread remove about 1 cup of the dough after the dough is kneaded and set it aside in a crock container. If you don’t plan on cooking bread for another week or longer, the starter must be kept in the fridge.
Knead the dough until it is elastic and smooth. Place in a bowl and cover in plastic wrap.
When you are ready to make the bread, dissolve the yeast in a bowl with the sugar and the water. Let it sit for about 15 minutes, the yeast should be bubbling or developing blooms on the top.
Stir in the wheat flour and the 1 cup of white flour. Add the starter and mix it in well. Add the salt and add the white flour a little at a time until the dough begins to be stiff.
Turn the dough out on a board and knead for several minutes until it is elastic and smooth. Add flour as needed until the dough is no longer sticky.
Remove about 1 cup of the dough and set it aside for the next loaf of bread. Form a ball with the dough by pinching the dough and turning the edges inward in on itself.
Set the dough in a bowl (wood bowls are best for flavor). Cover it and set aside for at least an hour and no more than three hours.
Remove the dough carefully from the bowl and set inside a proofing basket to rise. Let the bread rise for an hour or until the dough is nearly to the top of the 10" proofing package.
Pre-heat the Dutch oven for 15 minutes prior to cooking. Turn the dough out onto the stone and place the stone inside of the Dutch oven on a trivet. Pour about a cup of water into the bottom of the Dutch oven using a funnel taking care to not pour any on the bread.
Bake for about 40 minutes or until the crust is golden and if you tap the bread it sounds hollow. Let the bread relax for a few minutes before slicing.
At home:
Follow the directions above. Bake in a preheated oven set to 425°. Bake with the lid on the Dutch oven.
This Country French Bread recipe is from the Camp Chef Cookbook Cookbook. Download this Cookbook today.
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