If only life could be this simple. Of all the bread that I've made, this one always gets the best compliments. This is the tuscan loaf with barrata cheese, heirloom tomatoes, dried olives and balsamic.
Fire Pit Bread instructions:
Mix a wet dough of 2.5 cups flour, 1/2 cup whole wheat flour, 1/4 tsp yeast, 2 tsp salt
Leave it for 18 hours or until bubbles start appearing in dough.
Flour your counter top heavily, turn out dough onto it, flour the top, fold dough 2 times on itself, let rest 15 min.
Put a tea towel into a bowl, flour heavily, turn dough into this bowl and cover with tea towel, rest 2 hours or until doubled in size.
Oil well (canola) and then heat Dutch oven on indirect fire heat (watch this video for tips on fire pit cooking) in pit on a few stones to keep it from direct contact with the coals. Clear coals to surround but not touch oven. Gently turn dough into oven, bake 20 min with cover on. Remove from heat, turn dough gently into pot. Cover and bake for 20 min. Remove lid and then bake another 10 min.