Welcome to Field Company’s inaugural Bread Camp. To celebrate the release of our first Dutch oven, we’ve assembled a package of stories and recipes that show you how this one tool—and a few basic ingredients—will help you bake artisan-quality bread at home, as often as you want.
Bread Camp is designed for newbies who will be attempting their first loaves or developing their first sourdough starters, as well as those who’ve dabbled with dough, but who want a better understanding of the basic hows and whys of bread baking.
Why Go Dutch?
All of the bread recipes in this package were designed to be baked in the No.8 Field Dutch Oven. While you can certainly bake bread in other vessels or right on a baking steel or stone, a cast-iron Dutch oven creates the perfect, steamy environment for developing a dark, crispy crust—qualities you typically need a commercial, steam-injection oven to achieve. And unlike many Dutch ovens coated with enamel or ceramic, ours is oven-safe at any temperature, and its naturally non-stick seasoning will improve every time you use it. Our Dutch oven is also the lightest on the market for its size, which will make transferring your loaves to and from the oven a safe, easy task.
Where to Begin?
If you’ve never attempted homemade bread before, we highly recommend starting with our No.8 No-Knead Bread recipe using whatever flour you have on hand. This loaf takes only a few minutes to prepare, and lets time (and food science!) do most of the work. Mix your dough today, and you’ll be slicing into a bakery-quality loaf tomorrow. Our method also introduces you to some basic bread-shaping techniques that you’ll use once you’re ready to take the next step into sourdough breads.
