Camp Dutch Oven No-Knead Bread

My coals (Kingsford) lasts around 45 mins to an hour. You should be good for 45 minutes cooking time.

In general, when I'm cooking something for hours, I put coals in the chimney 15 mins before the old ones need to be replaced. I don't replace all of them, since they are producing heat. I brush off the ash, and combine the coals (now smaller) into groups of three or so, simulating a single new coal.. Does that make any sense? I then count the coals I 'made' and add new coals to obtain the original count. I space them out alternating old coals and new ones. When the old coals are reduced to ash, I replace them as needed.

How long would it take to pre-heat the little oven to 425 degrees - I know there are a lot of variables, but rough estimate?

mitch5252 wrote:
How long would it take to pre-heat the little oven to 425 degrees - I know there are a lot of variables, but rough estimate?

You might find this chart/site of use:

http://www.dutchovendude.com/campfire-cooking.shtml

mitch5252 wrote:
How long would it take to pre-heat the little oven to 425 degrees - I know there are a lot of variables, but rough estimate?

Dunno, but you can get one of those oven thermometers and set it in there and see how long it takes. Of course it cools each time you open it :)

NYCgrrl wrote:

mitch5252 wrote:
How long would it take to pre-heat the little oven to 425 degrees - I know there are a lot of variables, but rough estimate?

You might find this chart/site of use:

http://www.dutchovendude.com/campfire-cooking.shtml

Double Ditto. There are some vids here too.
http://breadtopia.com/campfire-bread/

At the same website is this bit of advice

Alfonso wrote:
A key point in using a dutch oven is in the distribution of coals in the top and bottom. You should have more coals on the top than bottom just as your manual says! Also to keep any hot spots from forming, try turning bottom portion clock-wise by to 3 O’clock every fifteen minutes. The top lid can be turned counter clock-wise too. This also helps on keeping an eye on how long you’ve been baking. Hope this helps!

The nice thing about cast iron is that it does hold heat a little longer to moderate temperature flux. Pioneers have been making cast iron bread for centuries using wood coals instead of charcoal. It is do-able and without a thermometer too. They stay near and monitor the smell for done-ness.

Campfire cast iron cooking is as much and more about using your senses than absolute temperatures monitored by gadgets.