Making bread in the fireplace

Bread baking in the fireplaceStep One: Place dough into inverted dutch oven lid for its final rise.

Step Two: Let fireplace burn down to a nice bed of coals and rake coals over to one side.

Step Three: Put some water in the bottom of the dutch oven. Nestle into fireplace, near, but not on, the coals.

Step Four: Place the inverted lid full of dough onto the bottom part of the dutch oven. Congratulate yourself on your cleverness.

Step Five: Bake for about an hour, turning the dough periodically. Smile to yourself at how well it seems to be doing.

Step Six: Decide the bottom is still too doughy. Remove bottom of dutch oven; place lid directly on coals; bake 10 more minutes.

Charcoal breadStep Seven: Remove brick of finished charcoal from the oven and allow to cool thoroughly before using as part of a terra preta experiment.

Lesson, learned yet again: fire is hot.

Fear not; I will try again…
Burned bread

Published by Emily

I'm an instructional designer and gardener based in Ann Arbor, Michigan. Free moments find me in my garden or the forest, hugging trees and all that jazz.

5 thoughts on “Making bread in the fireplace

  1. *snort* No, no, I’m sure it tasted just fiiiiine…

    😉 It does look awesome in that first picture, though. Are you using the classic no-knead recipe, or some other one? I’ve been messing about with the perpetual bread recipe in Mother Earth News recently, with some success.

  2. The inside looks greeaaaatttt. 🙂 I have entertained the idea of cooking in my fireplace, but I’m pretty sure I’d burn something–perhaps even my house. When I was a little girl, we had a woodstove and we used to cook on it during weather crises.

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