Earlier in the year, my wife brought home a couple of new cook books from the library. The first was "Flour,Salt, Water, Yeast" by Ken Forkish. In a nutshell, he quit the corporate life years ago and became a very successful (after a lot of study/work) Artisan baker in Portland, Oregon. He took a lot of what he learned and converted many of his recipes to "at home" versions for the "average Joe". What caught my eye was the fact that he recommended baking the bread in Dutch ovens to develop the proper amount of steam/moisture to help develop the crust. The second book was by Jamie Oliver "5 Ingredients". Basically a book full of recipes for meals for 2 invoking only 5 ingredients and they are all very simple to prepare. I remember looking at it and commenting to my wife that a lot of those would be great for overnight trips. She got me both books for Christmas......I also received a 10 qt. GSI aluminum Dutch oven.....My fry bake pans aren't tall enough for loaves of bread and I have given up on hauling my cast iron on any trips involving portages.....
Mike
Mike