Make the preferment the night before baking in a large bowl. Mix together the ingredients really well, and let sit at “room” temperature, covered overnight (8-12 hours). It should smell nice and sour in the morning, so you can leave it longer if it doesn’t. Time is affected by temperature.
In the morning, add all the dough ingredients and mix with your hands really well. Cover and let sit for about 30 minutes.
Knead the dough by first dipping your hand in a bowl of water, grabbing a corner of the dough, pulling and stretching it upward, and squishing it back down on itself. Turn the bowl and do this again and again until you get all the way around. Let sit covered for another 30 minutes.
Do this 3 more times, every half hour.
Let the dough sit until it increases in size by half, about 3-4 hours. It will take less time if it’s in a warm place, and more time if it’s cold.
Dump the dough out on a floured counter top and break it in half. Shape each half into a loaf by rolling the bottom in to create a seam at the bottom.
Lay out 2 dish towels and sprinkle each generously with rice flour. Place each loaf into a towel, seam-side up, and carefully transfer the each to the strainers. Let sit for 3-4 hours, covered with another wet dish towel, until they are about 1.5 times the original size.
Preheat your campfire and dutch oven. Start your charcoals, and use the correct amount of coals for your dutch oven size for 475 degrees, according to the chart (or the estimated equivalent of wood chunks).
When it’s preheated, carefully remove the dutch oven lid, and carefully roll one dough out into the dutch oven. It should now be seam side down. With a sharp knife, slice a slit across the top FAST (commit!), and cover.
Bake for 20 minutes. Check it out and bake for another 15-20 minutes, until it’s dark brown on top. Remove, readjust/add coals to your fire, and bake the other loaf the same way.
Let each loaf fully cool before cutting and enjoying. Try it as part of our Bruschetta Picnic Potluck.
