Campfire Bread without a Campfire
Two kinds of campfire recipes, one made with sourdough and one with yeast. No campfire neccessary.
Kochutensilien
- 6 wooden chopsicks
Zutaten
For the yeast based version:
- 250 g white whole wheat flour (2 cups + 1 tbsp) (or all-purpose)
- 20 g fresh yeast (2 tbsp + 1 tsp) (or 1 tsp instant yeast)
- 150 ml water (⅔ cup), maybe 1-2 tbsp extra
- 5 g salt (1 tsp)
- 2 tbsp olive oil, divided
- 2-3 tbsp chopped parsley, optional
- 2-3 cloves garlic, optional
For the sourdough based version:
- 250 g while whole wheat flour (2 cups + 1tbsp) (or all-purpose)
- 50 g active sourdough starter
- 150 g water (⅔ cup), maybe some extra
- 5 g salt (1 tsp)
- 2-3 tbsp chopped parsley, optional
- 2-3 cloves garlic
Anleitungen
Yeast based campfire bread
- Place flour in a bowl and make a little well.
- Crumble in fresh yeast and add 150 ml water.
- Let sit for about 10 minutes or until the yeast starts to bubble.
- If you are using instant yeast, I recommend you also let the mixture sit for 10 minutes.
- Add salt and 1 tbsp of olive oil and knead well for 10 minutes, until the dough is smooth.
- Add more water if the dough seems to dry, but make sure the dough is still firm and not too sticky.
- Cover with a damp kitchen towel and let sit for 1 hour, or until doubled in size.
- Preheat the oven to 200°C and have a grill pan or a grill rack ready (and a baking tray to put under the rack).
- Combine remaining olive oil, parsley, and garlic and mash in a mortar and pestle.
- Alternatively, chop garlic and parsley and mix with oil.
- Add to dough, knead until incorporated and divide into 6 equally sized pieces.
- Roll the pieces into logs, about 15 cm long.
- Wrap them around chopsticks and set aside. (It's best to place them on an oiled working surface, so they won't stick.
- Grease your grill pan and cook the bread one one side for about 5 minutes.
- Have a baking tray ready (lined with parchment paper) and dump the breads onto the tray by flipping the pan.
- Bake the campfire breads for 15 to 20 minutes or until golden brown.
- Alternatively: Place them on a grill rack in your preheated oven and bake for 20 minutes.
- Make sure to place and additional rack under the grill rack, in case pieces of dough fall off. (This can happen if you added too much water to your dough.)
- Serve while still warm or let cool completely.
- Serve while still warm or let cool completely.
Sourdough based campfire bread
- The night before combine sourdough starter, flour, and 150 ml water in a bowl and mix well.
- Cover the bowl with a plate and let the mixture sit for about 12 hours.
- It should have at least doubled in size and have a shaggy texture full of holes.
- Remove 50 g of this mixture. This is an active starter that you can store in a glas jar in the fridge and use for your next sourdough bread.
- Now add salt, 2 tbsp of olive oil, chopped garlic and parsley. (Alternatively you can mash the oil, herbs, and garlic in a mortar and pestle.)
- Knead dough until everything is incorporated and divide into 6 equally sized pieces.
- Roll the pieces into logs, about 15 cm long.
- Wrap them around chopsticks, cover and set aside. (It's best to place them on an oiled working surface, so they won't stick.)
- Let the dough rest for another 30 minutes.
- Meanwhile preheat the oven to 200°C and have a grill pan or a grill rack ready (and a baking tray to put under the rack).
- Grease your grill pan and cook the bread one one side for about 5 minutes.
- Have a baking tray ready (lined with parchment paper) and dump the breads onto the tray by flipping the pan.
- Bake the campfire breads for 15 to 20 minutes or until golden brown.
- Alternatively: Place them on a grill rack in your preheated oven and bake for 20 minutes. Make sure to place and additional rack under the grill rack, in case pieces of dough fall off.
- (This can happen if you added too much water to your dough.) Serve while still warm or let cool completely.
Notizen
I use a ktichen scale for all of my recipes. Cup measurements are just conversions and might not be completely acurate.