Matt, Old yeast will do that. I don’t knead it around at all, either. Basically, it is a No-Knead Artisan Bread.
For a full loaf:
3 cups flour
1 tsp salt
1/2 tsp active dry yeast
1.5 cups warm water (~100F-130F)
1 tsp molasses
1) Mix the salt, molasses, water, yeast and let it sit till it foams up…around 10-15 min. This insures all the liquid will contain the same portions of yeast. (Note: This also starts the yeast growing. A good start means a lot less fooling with it later. You can substitute a 1/2 cup milk for a 1/3cup of water and skip the molasses, but this makes the finished bread sweeter, or, a white bread.)
2) In an 4qt bowl, mix the flour and water mixture into a cohesive dough, but do not over work the dough. It will look fairly wet.
3) Cover the bowel fairly tightly with plastic wrap and let it stand in a warm (preferably dark) place for between 6-24 hours depending on the temp, age of the yeast, type of dough, etc. (Note: It will build up pressure, so it needs a place to vent this. A single fork pierce in the plastic works OK.)
3) After the rise, tap it on the counter and remove the plastic. Dust it with flour, remove the dough, and form it into a oblong ball. Let it sit for about 30 min or so, depending on the temp. Then put it into a greased loaf pan and bake it for around 45min at around 450F. (Note: exact oven temp and time is a BIG variable due to altitude, yeast activity and starting temp. Just keep an eye on it while it is cooking noting the temp/time on the pad. Then you can adjust your oven exactly next time.)
OK. For Trail stuff, I usually just make fried dough. But you can split the recipe in half. I set this up before I go.
1) Substitute 2-3 tbs of powdered milk for molasses
2) Mix everything together in one big batch, MIX THOROUGHLY.
3) Split the batch in two or three and place in gallon baggies.
4) After breakfast, I heat the measured quantity of water and mix this in one of the baggies. When you are done mixing, open it and gently blow in it a bit, and reseal it. Then use a small stick to poke a small hole near the top of the bag. Place this in the hydration sleeve with the pierced hole up. I haven’t had a problem with it, but it can ooze out of the hole, so, you might want a second baggie over it, again with a small hole, or check on it from time to time. It can explode without a hole…don’t ask…
5) At supper time, I wash my hands off in a stream, oil my hands up with some olive oil then just pull the dough out in rather largeish lumps. I throw the lump into the hot pan (with about 1 or two tbs of olive oil in it) and cover it. 5-15 minutes later (depending on how big) I flip it over. Then repeat the process. Usually I do some camp chores in the waiting time. I cook supper when the bread is done and have it with the fried bread. I usually make a mess of my cooking bandana -wiping my hands off- so this needs to be washed with the pot after I am done. I shoot for two dough balls, since, I usually only eat one with supper. I have one the next day for lunch.
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