Description
Description: Learn to bake campsite classics without an oven, using a cast‑iron skillet, lid, or simple foil dome. You’ll practice knead‑free doughs that proof in a cooler, and lamination tricks for crisp pastries on low flames. We show exact heat management by counting coals or gauging burner output so you avoid scorched bottoms. You’ll mix, rest, shape, and steam‑finish buns with nothing more than a pan, lid, and parchment. Ingredient swaps are provided for budget stores and small town grocers while traveling. The class includes hydration charts, altitude notes, and oil vs. butter comparisons for field baking. You’ll learn safe storage in hot weather and how to refresh day‑old bakes on a camp stove. A troubleshooting module fixes gummy crumbs, pale tops, and uneven browning outdoors. Minimal cleanup workflows help you conserve water on the trail. By the end, you’ll plate café‑level breads and pastries anywhere your trip takes you. Format: 14 HD videos, step‑by‑step PDF recipe pack, printable heat/coal chart, packing checklist. Duration: 3 hours self‑paced with practice assignments. What You’ll Learn: Heat control without an oven; skillet lamination; no‑knead dough timing; steam‑finish technique; safe storage; fast cleanup. Target Audience: Campers, road‑trippers, and beginner bakers who own a skillet and camp stove.
