, (110 - 115 degrees)
4 1/2 cups
, plus more for dusting
One 1/4-ounce packet
active dry yeast
, (about 2 1/4 tbsp)
In the Backpack
Large cutting board
Metal barbecue spatula
- Whisk together the warm water, olive oil, and honey in a small bowl.
- Pulse the bread flour, yeast, and salt in a food processor until combined, about 5 seconds. Add the wet ingredients and process until a dough ball forms, 15 to 20 seconds. Let the dough process for 10 to 15 seconds more. The dough will be wet and sticky, with a slight stretch to it.
- With floured hands, remove the dough from the processor and place it on a floured surface. Knead for a few seconds, then divide the dough into 4 equal portions. Tuck the edges under to form a ball and place each ball in a 1-quart resealable container or gallon-size resealable plastic bag. Refrigerate the dough for at least 24 hours and up to 3 days. Transport it to the campsite in a cooler, along with a small container of flour.
At the Campout
- Remove the dough from the cooler. With floured hands, remove each portion of dough from its container or bag, place it on a floured surface, and tuck the edges under again to re-form a ball. Let the dough balls rest at room temperature for 1 hour before cooking.
Excerpted from The Campout Cookbook by Marnie Hanel and Jen Stevenson (Artisan Books). Copyright © 2018. Illustrations by Emily Isabella. Used with permission from the publisher.