[Sca-cooks] how to make bread

[marilyn traber 011221]

> Over the years, I've used several different types of field ovens and 
> I prefer Dutch ovens for field baking.  I haven't experimented with 
> brick heat mass ovens, but they aren't real portable.  The Coleman 
> oven should be adequate, but it may not be economical, as they tend 
> to lose heat.  Each oven has its own characteristics that can only 
> be learned by experience.
> 
> Bear

Think about the Coleman ovens is that they're so thin-walled, that they'll 
lose heat easily. You need to keep them out of the wind. On colder days, it 
helps to layer them with tin foil, to help trap the heat a bit more, but in 
really cold weather, they're worthless- won't get to and maintain a cooking 
heat.

Phlip