Hello folks, sorry if this is just another bread recipe but I promised a couple of people at the Moot that I would post the bread recipe we made 
3 cups of bread flour
1/4 tsp dried yeast
3/4 tsp salt
approx 1 1/3 cup of water
Add all ingredients to a bowl and mix to just form a dough.
Cover with cling film and forget for 12-18 hrs
The next day, coax the mix out of the bowl and gently knead with more bread flour until it forms a ball. I cheated and placed the formed ball onto baking parchment and put back into the bowl for a further 2-4 hrs to rise again.
Pre heat your dutch oven (or cast iron casserole dish with lid ) in your own oven at home gas mk 6 for 20-30 mins, or while the oven is warming up.
Lift your bread on the baking parchment and drop straight into the pre-heated dutch oven, replace the lid and cook for 40mins, then remove the lid for the last 15mins to crisp up the crust.
The picture you can see was one of the 2 loaves I made to share for the "one pot meal"
For anyone that is interested this loaf took just over an hr to cook using the ambient heat from the medieval fire Neil kindly let me construct with the last 15mins of cooking time using hots coals we placed on top of the dutch oven to brown the crust
it really was a working cooking range that we constructed, it cooked 2 dutch ovens of bread, 2 ponassed whole salmon, cooked a pan full of venison stock ready for 2 different caldrons and dutch ovens of venison casseroles, boiled a kettle for the starting process of tanning the deer hide, fried a skillet full of tasty venison pieces, and provided the coals that barbecued the mackeral stuffed with foraged sea lettuce and shrimp.
3 cups of bread flour
1/4 tsp dried yeast
3/4 tsp salt
approx 1 1/3 cup of water
Add all ingredients to a bowl and mix to just form a dough.
Cover with cling film and forget for 12-18 hrs
The next day, coax the mix out of the bowl and gently knead with more bread flour until it forms a ball. I cheated and placed the formed ball onto baking parchment and put back into the bowl for a further 2-4 hrs to rise again.
Pre heat your dutch oven (or cast iron casserole dish with lid ) in your own oven at home gas mk 6 for 20-30 mins, or while the oven is warming up.
Lift your bread on the baking parchment and drop straight into the pre-heated dutch oven, replace the lid and cook for 40mins, then remove the lid for the last 15mins to crisp up the crust.
The picture you can see was one of the 2 loaves I made to share for the "one pot meal"
For anyone that is interested this loaf took just over an hr to cook using the ambient heat from the medieval fire Neil kindly let me construct with the last 15mins of cooking time using hots coals we placed on top of the dutch oven to brown the crust
it really was a working cooking range that we constructed, it cooked 2 dutch ovens of bread, 2 ponassed whole salmon, cooked a pan full of venison stock ready for 2 different caldrons and dutch ovens of venison casseroles, boiled a kettle for the starting process of tanning the deer hide, fried a skillet full of tasty venison pieces, and provided the coals that barbecued the mackeral stuffed with foraged sea lettuce and shrimp.
