Bread Making

I have always used a premix, as there is less hassle.

The brand and type I use is Lauke Crusty White and it is available in a 600 gram packet, including a sachet of yeast. The correct amount of bread improver is already mixed in the flour so all you do is add the yeast and the correct volume of water, depending on whether you are hand kneading or mixing the dough in a bread machine. It tells you on the packet how much to use.

Not all places have the 600 gram packets but usually have a larger box which requires messy measuring of the correct amount of flour and yeast.
Try Woollies for the smaller packets which are a great size for the camp oven.

As for the bread?
Let me just say that I haven't bothered with damper since backing my first loaf of camp oven bread and that was quite a while ago.
The crust is really crunchy and crisp when fresh and a tip I will offer is to save a couple of slices for breakfast the next morning. The crusty crust will return when toasted and is wonderful with eggs or your favourite topping.


Happy baking,
Bill.

Hi CLC
I was a baker in a previous life and I now use Laucke premixes.
At home the Kenwood knocks out two large loaves at a time as we need it ... crusty white or multi grain and the product is great. Laucke use strong hi gluten flour which is difficult to obtain in the supermarket.
When camping give the dough a good knock about for at least ten minutes and let the dough prove up in the warm car with the windows wound up. After that either tin it or mould it up to a cottage loaf and bake in a good hot camp oven with one of those perforated trivets from BCF on the bottom.
Incidently I have started using Heat Beads. By placing the bottom heat in a discarded frypan and top heat on the lid. Very easy to adjust the heat.
I bought a Heat Bead lighter on the web but I have yet to try it out. It will be much easier than lighting them in jam tins.
Going by the damper that you knocked out your 99% there.
Stan

HMMMMMMMM....this is a GOOD thread......yum.......going to try some of this....nothing like the smell and taste of fresh bread!

.

Yep, as above, the Lauke premix. It's a winner. You can get it in 4-packs of 600g, or 10kg bags (cheaper) where you must weigh the individual batch. And the packs come with lots of good info on how to make bread. I prefer the wholegrain mix.
Ordinary flour and yeast gives a pretty heavy bread and it doesn't seem to keep as well either.
After the usual proofing, I bake it in the camp oven till it's fully risen, then throw hot coals on the top of the oven to brown the top of the bread. If you put the coals on top too soon, before the bread has fully risen, then the heat may crust the bread too early, stopping a full rise.
Gerry

For your scones go to Woolies (i have shares in Woolies) and get Country Womens Association premix for scones. Add sultanas (soak in tepid water for five minutes then shake dry in a tea towel) add to premix, try dates with crushed wallnuts or even blueberries.
Pat the dough out in a shallow pan and mark out scone sizes with an eggslice all the way through wash with milk not to much just damp and sprinkle with coarse sugar. 15 minutes to bake.
The smell will attract campground animals from miles around so be on the lookout.
Stan

I've recently started home baking bread in the oven when time allows. I had a good recipe for a basic white loaf and it wasn't half bad just using the local supermarket plain flour. But then I thought I'd give the Laucke premix a try after seeing a 10kg bag in Woolies, besides it worked out about the same price per kilo as the plain flour I was buying. And I must say it certainly makes nicer bread, stays fresher for longer too. Definitely much fresher for longer than damper!

Hi CLC

I use Allied Crusty Bread and Roll mix which comes in 12.5 kg bags from grocery stores such as IGA stores, for making bread with a bread maker or by hand. Just add yeast and water.

Motherhen

I buy the premixes from "All about bread" in Wanneroo road. (No connection, just happy customer) They have a great range of various types of bread, and you can buy packs of 6 X 500gm of different types. Find it much better than the supermarket stuff.

Hi all

My simple method is to use a 450 Watt bread maker in the Crusier as we are going along. Pull up and the bread is made as well as a nice aroma. I do prefer to use the camp oven on the open fire, but some days this is not possible.
Yes I do agree with the Laucke Bread mix. I select the French setting on the bread machine as this gives a finer texture. I also add a cup of seed mixture which include Seasame, Caraway, Pumpkin and Sunflower seeds.
Enjoy.
Suzette