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Misha • Campfire Cooking • Wild Baking

@vagabondtable

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🥯Wild baking and campfire cooking
🌲Building my dream kitchen in the woods
🔥Everything is better baked over the fire

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Wild Bake 03: Sourdough Pepperoni Pizza Rolls

For the dough:
150g mature starter
500g flour
325ml water
9g salt

After bulk fermentation, roll out the dough into a large rectangle on a floured work surface. Spread pizza sauce, cheese, and pepperoni to your liking. Beginning at one end, roll the dough as you would a cinnamon roll. Once finished, cut into 1-1.5” pieces. Arrange on parchment paper and put into your Dutch oven after optional second rest. Place coals under cast iron and atop lid. Bake for 30-50 minutes.

#campfirecooking by @vagabondtable

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a month ago

Woodland Bake Episode 2: Sourdough Bagels

So can you bake bagels over a campfire? Confirmed ✅

Sourdough bagel dough:

125g mature sourdough starter (I will use 100-150g depending on the variables)
500g flour (ideally bread/high protein, but you can use AP)
270ml water
10g salt

Optional barley malt syrup for the boil (not used here, because it’s annoying to use in the woods 🤪)

I do have some work to do controlling temperature and not jumping the gun before I have adequate coals to cook with, but they were too tempting, so I pushed it. I will absolutely be repeating this one and developing more color and better texture next time, but they were still a treat to eat in the woods!

What flavor would you want to see baked next time?

#campfirecooking by @vagabondtable

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a month ago

Stick bread/stockbrot/bannock is bread baked on a stick over an open flame. Traditionally you would use unleavened bread, but here I’m using sourdough that has undergone bulk fermentation.

150g mature starter
500g flour (I’m using AP here)
250ml water
10g salt

After the dough has undergone bulk fermentation, form a rough rectangle, twist around the end of your campfire stick, and heat over your campfire until done. Simple!

I find that low hydration dough is easier and less messy to work with here. You don’t have to be too precise with your bulk fermentation time, as this method is extremely forgiving and you’re not looking for the perfect rise or crumb.

Happy camping!

#campfirecooking #campingfood #campinglife by @vagabondtable

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2 months ago

Biscuits and gravy rolls are a follow up to a sourdough pizza roll that I did a couple of weeks ago, and I had so much fun making them and thinking about variations that I decided to make a little series out of them, so stay tuned for more rolls 🌲🔥

For the dough: I adapted these from @sallysbakeblog classic cinnamon roll recipe, with the only change being that I decreased the sugar from 50g to 20g.

For the gravy: you could make any gravy you like, with the only consideration being that you want it on the thicker side so that the rolls stay together. I used pork breakfast sausage, butter, flour, whole milk, and salt and pepper to taste to make a simple, classic breakfast gravy.

Roll out your dough, evenly spread gravy, and cut and roll (or roll and cut) to about 1”. Arrange in an oiled cast iron Dutch oven. Place coals underneath and on top of lid (more on top than under) and bake for 25-45+ minutes, replacing coals as needed. Enjoy!

#campfirecooking #firecooking #campingfood by @vagabondtable

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4 days ago

If you’re craving cinnamon rolls over the campfire but don’t want to put in all the effort of rolling, filling, and cutting, this is for you. It might not actually be a cinnamon ROLL, but this pull-apart focaccia really checks all the boxes of traditional warm, gooey, cinnamon rolls.

I am partial to sourdough, but you could substitute a focaccia recipe that uses commercial yeast if time, temperature, or sourdough experience are issues.

Cinnamon pull-apart sourdough focaccia

Sourdough focaccia:
150g mature sourdough starter
500g flour
400ml water
30g sugar
9g salt

1/3 cup brown sugar
1/3 cup softened butter
1 Tbsp cinnamon

Icing:
1/3 c powdered sugar
2 tsp heavy cream

Mix and bulk ferment your sourdough focaccia. When done, melt butter and add brown sugar and cinnamon. Tear off pieces of your dough to desired size, dredge in cinnamon sugar mixture, and pack tight in your oiled cast iron Dutch oven. Cover and allow to proof for another couple of hours until slightly puffy. Once ready to bake, place Dutch oven on several coals and place many more on lid. Bake for approx 25-45 minutes (campfire temps and times are more variable!), replacing coals as needed. Drizzle with icing and enjoy 🔥🌲

#campfirecooking #firecooking #campingfood by @vagabondtable

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5 days ago

Progress is slowly marching on with the season on my woodland kitchen. This coming week, with cooperation from the weather and long toddler naps, I’ll be putting a back wall and some shelves up. And of course I’ll also be putting it to use for some awesome autumnal campfire cooking I have planned! by @vagabondtable

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7 days ago

Not everything you make has to be crazy and inventive. Sometimes comfort food is a classic for a reason, and there’s no better marriage than a classic and a campfire.

If you’re wanting to get out there and cook over the fire more often but don’t know where to start, my advice is to make something you’re familiar with so that you’re not adding the variable of following a new recipe while troubleshooting temperature control and other new skills. Whatever you make out there, it’s pretty much guaranteed to be extra satisfying enjoyed fireside 🔥🌲

Cornbread was adapted from @cremedelacrumb1 with slightly less sugar, a can of chopped green chile, about a cup of sharp cheddar, and a cup of frozen sweet corn mixed in. Bake 35-45 minutes replacing coals on top and under as needed.

#campfirecooking #campingfood #firecooking by @vagabondtable

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8 days ago

Believe me when I say, this is the best hotdog I’ve ever had.

This the part 2 of my jalapeño cheddar sourdough easy campfire bakes, and you just really can’t go wrong with the combo of an open fire and jalapeño cheddar.

Jalapeño cheddar sourdough
150g mature starter
500g flour
325ml water
9g salt

113g shredded cheddar cheese
60-80g diced jalapeños

Prepare as you would prepare a normal loaf of sourdough, adding the cheese and peppers during stretch and folds. After bulk fermentation, rather than shaping, use to wrap around hotdogs. Spear wrapped hotdogs on a stick or place on a grate above the fire to cook, being sure to rotate.

#campfirecooking #campingfood #firecooking by @vagabondtable

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10 days ago

Yes.

Jalapeño cheddar sourdough is a definite winner in the campfire stick bread arena. Also sometimes called bannock or stockbrot, bread baked over the campfire is usually unleavened, but here I’ve used a classic sourdough loaf with jalapeño cheddar inclusions. You could absolutely adapt this to a flatbread recipe, and it would be fast and fabulous.

Stay tuned for part two of what I did with this dough!

#campfirecooking #campingfood #firecooking by @vagabondtable

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12 days ago

Wild Bake 06
Cinnamon Stuffed Skillet Cookie

This recipe was adapted from @tastesbetterfromscratch chocolate chip skillet cookie, which is my go-to cookie in my home kitchen. I omitted the chocolate chips, but everything else in the recipe I kept the same.

Cinnamon filling:
1/3 cup brown sugar
1/3 cup softened butter
1 Tbsp cinnamon

Icing:
1/3 c powdered sugar
2 tsp heavy cream

Press about half of the cookie dough into skillet (or Dutch oven). Crumble cinnamon filling evenly over cookie, then press remainder of dough to form top layer. Cover skillet or Dutch oven and place coals underneath and on top. Bake for 10-30 minutes (beginning to check at 10 minutes). Drizzle with icing.

I’m going to be honest, I had no idea what I was doing with this one. It was kind of a whim. I was thinking about snickerdoodle cookies but wanted something with a bit more of a concentrated cinnamon intensity. And DANG, THIS WAS SO GOOD!!!! Really, you’ll just have to go make it 🔥🌲🍪

#campfirecooking #campingfood by @vagabondtable

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16 days ago

I have had a vision for creating the most magical, enchanted forest kitchen that I can cook and bake from over the fire year-round, and it’s finally really coming together!

Over the next couple of weeks, I’m going to finish out the physical structure by adding a counter, shelving, and a back, and of course I can’t help but jump the gun by adding a bunch of whimsical decorations, and I don’t see that stopping anytime soon ✨😅

AND I have a special campfire cooking challenge planned for myself as soon as I get the countertop on! 🔥🌲 by @vagabondtable

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14 days ago

Wild Bake 05:
Green Chile Chicken Enchiladas

(Family recipe courtesy of my cousin @julianabulger )
1 rotisserie chicken, shredded
1 block cream cheese
Shredded cheese to your desired cheesiness
1 onion
2 cloves garlic
Seasoning to taste (salt, pepper, cumin, chili powder)
1-2 can green enchilada sauce (I like @hatchchileco )
1 can diced green chile
Tortillas (I swear by @vistahermosaproducts)
Olive oil

Sauté onions and garlic in olive oil. Add cream cheese and stir until melted. Add seasoning, cheese, chicken, 1/2 can enchilada sauce, can of diced green chile, combine, and remove from heat.

Coat bottom of oiled pan with thin layer of enchilada sauce. Scoop filling into each tortilla, roll, and assemble in pan until all filling is used. Coat liberally with enchilada sauce and remaining cheese.

To bake over a fire, place Dutch oven or cast iron casserole dish 2-4” above a bed of coals, placing more coals on top of lid than under. Replace as needed. Bake for 25-45 minutes.

Green chile chicken enchiladas are the perfect fall comfort food if you ask me. They remind me of the smell of roasting green chiles in New Mexico in the early fall as the heat begins to lift, and they remind me of being with family, specifically two of my favorite cooks- the green chile queen, my aunt @wendyponca (whose recipe I don’t know because I’m always too busy eating them to pay attention to how they’re made), and my cousin Juliana whose method I’m using here.

This was my first time using a new @lodgecastiron casserole dish (using their cast iron cookie sheet as a lid), and while you could absolutely do this in a Dutch oven, this worked great and bought me some extra room to feed 7. I used a grill grate situated on two rocks to put some space between the casserole dish and the coals.

#campfirecooking #firecooking #campingfood by @vagabondtable

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19 days ago