Thank you for taking the time to share your knowledge and technique. Your presentation was easy to understand and the content of your message was clearly expressed without pointless embellishment. The background music was pleasant and at a low volume so it was not a distraction. I have worked with sourdough and cast iron cooking and your video is one of the best I have seen. Keep up the good work and may the Lord bless you.
Nice. Very close to the recipe that I use for baking sourdough bread in the kitchen. I do 100g of wheat flour, 400g of bread flour, 350g of water, 100g of fed starter, 10g of salt, and 10g of malt powder (makes a crispier crust). Depending on the brand of flour used, I may need more or less water (typically am using King Arthur, though I’ve had good results from Safeway Organics brand bread flour. I’ve found that I get a flat loaf with Bob’s Red Mill). One difference in my process is that I will stretch and fold (not kneading) the dough every 30 minutes for the first 3-4 hours. I can feel the dough strengthen each time I stretch & fold and I get a nice, high, round loaf. I’ve been looking for any nuggets of wisdom to bake in a camp Dutch oven. This is kind of what I had expected, so I’ll try it out for our next camping trip. Thanks!
Very good video. I went camping this past weekend, and tried sourdough over the fire, in my Dutch oven. First one got really badly burnt on the bottom, even though it was on a trivet. Cut off the quarter bottom inch, and it was yummy. Second one, I tried using less coals, checked after 10 mins, hadn't risen at all, so quickly wacked it onto really hot coals. Rose a bit more, edible but pretty dense. Have you tried over an actual camp fire?
men, pero sin kneadear y la masa se ve super smooth y yo acá tratando de darle y darle amasada y sigue sin quedarme smooth y pa colmo sticky.... y eso que estoy en 60% hydration. La verdad es que no entiendo que estoy haciendo mal y porque no me queda smooth con las amaseadas que le doy
@@AKneadtoBakesorry I mean the plate outside the cast iron 😅like the very bottom under the cast iron. Also is this all just sitting in a regular fire pit?
Thank you for taking the time to share your knowledge and technique. Your presentation was easy to understand and the content of your message was clearly expressed without pointless embellishment. The background music was pleasant and at a low volume so it was not a distraction. I have worked with sourdough and cast iron cooking and your video is one of the best I have seen. Keep up the good work and may the Lord bless you.
Thank you very much! I hope you can try it out! Blessings to you too!
What I love is the most is the advertisement right when he is lifts the lid of the dutch oven!! Great video as always!
Thank you for watching!!!
Hey thanks so much. I've been really getting into baking bread, but I'm wanting to do it without heating up my tiny apartment
I hear you! That’s why I recorded this tutorial, enjoy!
Wow! Super job on this, Daniel! I could tell that this was no easy task. This is what some of those old sourdoughs did, no doubt, back in the day.
Yes it is a work of love but very worth it!
Nice. Very close to the recipe that I use for baking sourdough bread in the kitchen. I do 100g of wheat flour, 400g of bread flour, 350g of water, 100g of fed starter, 10g of salt, and 10g of malt powder (makes a crispier crust). Depending on the brand of flour used, I may need more or less water (typically am using King Arthur, though I’ve had good results from Safeway Organics brand bread flour. I’ve found that I get a flat loaf with Bob’s Red Mill).
One difference in my process is that I will stretch and fold (not kneading) the dough every 30 minutes for the first 3-4 hours. I can feel the dough strengthen each time I stretch & fold and I get a nice, high, round loaf.
I’ve been looking for any nuggets of wisdom to bake in a camp Dutch oven. This is kind of what I had expected, so I’ll try it out for our next camping trip. Thanks!
What an excellent video!
Bravo all around! I will be trying out your method. Thank you so very much for sharing with the world!
Thank you very much! Enjoy the recipe!
❤This is just what I needed. Thank you. 👏🏿
My pleasure! Enjoy!!!
Hi Daniel this perfect presentation is not only a like matter but more more worth of it🙏👏🍀🧿 thanks for sharing 🌿🤗🙋♂️🇹🇷
Thank you! Enjoy the recipes!
Thank you so much, I'll try this 😊
Enjoy!
thank you for sharing
My pleasure! Enjoy!
Awesome ❣️
Enjoy!
72% is LOW?!? Hahaha
Great video!
Yes 😂😂😂 you know the trend is that 80 is medium and anything above 90% is high nowadays
Very good video. I went camping this past weekend, and tried sourdough over the fire, in my Dutch oven. First one got really badly burnt on the bottom, even though it was on a trivet. Cut off the quarter bottom inch, and it was yummy.
Second one, I tried using less coals, checked after 10 mins, hadn't risen at all, so quickly wacked it onto really hot coals. Rose a bit more, edible but pretty dense.
Have you tried over an actual camp fire?
I haven’t tried but everything I have tried to cook over a cano fire it is more difficult to manage than with coals, that’s why I used coals
Hey I saw your comment. You should always use hot coals for dutch oven baking. So just drag some coals out of the fire to use not the open flame.
You misspelled "Knead" on the thumbnail image..
Yes you are correct
next time i go camping i will have to take a big wooden table
Great plan!
How do I make starter
Check out my video tutorial
ruclips.net/video/RmfCgdpfvlY/видео.htmlsi=YsthGkvaj1hNSsdF
men, pero sin kneadear y la masa se ve super smooth y yo acá tratando de darle y darle amasada y sigue sin quedarme smooth y pa colmo sticky.... y eso que estoy en 60% hydration. La verdad es que no entiendo que estoy haciendo mal y porque no me queda smooth con las amaseadas que le doy
Tal vez el trato de la masa, cuando la amases hazlo suavemente
What kind of plate did you put under the coals? The silver one
It was a silicon circle wrapped in foil paper
@@AKneadtoBakesorry I mean the plate outside the cast iron 😅like the very bottom under the cast iron. Also is this all just sitting in a regular fire pit?
Daniel..I having probi with starter ..I remove some flour and it feed it is rises then repeat it I don't see rises up all the way.
Just give it some more time to ferment it should rise
@@AKneadtoBake .Iam from Costa Rica so i wonder are you ,you accent sounds like a tico from CR
its does double but next feeding some of the dont rise i have to 3 to 4 to try to see what happen on the next ,,keep feeding then.
@@normabillington6174 no I am Mexican, pero me encanta Costa Rica! Pura vida!
@@AKneadtoBake Oh sii me encantan los Issachar ( mejicacanos),,millon de gracias.
How do you get it to not stick to your hands
I use flour
Have made 5 somewhat failed attempts... Base inside the oven, Alu foil and baking bread plus preheating is the trick to get an even bake...
Thank you for watching!
@@AKneadtoBake what options are there for the base? Should I just stuff s lot of aluminium together?