This break in the temps gives us some good time to do some outdoor cookin’!

Thursday we had our first June rainstorm. The wind picked up about midnight,  and by 4 am it was pouring. When we went out to walk the dogs about 7 am it was what I would  call a hard sprinkle. There were small tree limbs scattered in the driveway and sycamore bark everywhere. Sycamore sheds this time of year, the papery bark looks like sections of a jigsaw puzzle.

 

 

All the flowers are so happy.

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These echinacea seem to be reaching for the sun.  You can see I been harvesting tree litter for my old wood stove.

 

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Hummer’s favorite stuff.

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Even old mother cactus, overwhelmed by her horde, managed to put out a blossom.

I’ve been collecting all those downed branches and sticks and piling them up on a shelf next to my grandpa’s old camp stove. As long as it doesn’t sit in the mud and get rotten, downed wood is great for a fire, it’s already seasoned and ready to go. It’s nice to sit around the fire at night, even in Summer. 

And I’ve been practicing with my dutch ovens.

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This is a perfect set-up for a Dutch oven, heat on the bottom, heat on the top.

I’ve had smaller pots for a long time, I’ve made muffins in a tiny tin, cornbread, even brownies in the Dutch oven. But I wanted to see if I could turn out a good loaf of everyday bread. So, I stoked up the stove, then threw in about 25 charcoals. When those got hot, I arranged them on the lid of the Dutch oven and let them sit for about 10 minutes. Then I threw more charcoals in the wood stove.

Yeah, it was hot in front of that thing, I watched it from the shade of my patio.

When the pot was almost ready (the coals were white and I held my hand about 5 inches over the pot to see that it was good and hot) I had to go and get my dough, which was rising on my breadboard in the kitchen upstairs. That’s when it got tricky. I have to learn to do this by myself, my husband can’t always be there to open the door or raise the pot lid for me. I have to remember to run downstairs and open the door, field two excited dogs, and I have to have a place to set the board down where Badges can’t get it while I raise the lid on the pot.  

So I put an old gas can we had next to the stove (!) and used it as a side table. 

The dough felt good, it went into the pot with a little “sssss!”  

I kept a watch on the coals, and every so many minutes I lifted the lid and gave the bread a little squirt from my mister bottle. Within 15 minutes it was getting pretty brown on top, so I moved the coals to the edge of the lid. 

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I started with the coals placed in the middle but moved them to the outside of the lid.

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The top was getting brown but it wasn’t done yet so we added 4 charcoals underneath the pot.

This loaf took about 45 minutes, only 5 minutes longer than the conventional oven. It was almost perfect, but could have been a little browner on the bottom. 

The pot is smaller than my oven, so I had to divide the dough. The second loaf turned out even better – browner on the bottom.

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This one turned out a little different – but like my children, I love them both.

It’s always good to learn something new. 

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