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So how did you bake it in the fireplace? Did you use a dutch oven?
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I *should* have used a dutch oven. But the decorative screen in front of the fireplace limits the size to reach in and out with a big container like my dutch oven. Instead I put the bread in a cast iron skillet and built a roomy top with extra extra heavy duty foil. I put coals below and carefully set 2 small coals on top of the foil - keeping foil off risen dough.
I let it get lightly brown, checked that the top was sufficiently “crisp,” pulled it out, carefully flipped the bread over, recovered and replaced on the coals, with coals on top till done. I did this flip because I have made bread on campfire in dutch oven and had it burn on bottom while not being brown on top. Easier on a campfire because of my space restriction in the screen opening.
I have some camping oven contraptions in my camping gear. Did not want to drag those out. Next time I would make rolls spread out in my large iron skillet. Spread them out and let them cook faster.
I do use my dutch oven in the fireplace to make peach cobblers for grandkids. But that’s just once in/once out through the short opening. I tend to scrape my knuckles which is why I shied away from the dutch oven for the bread.
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Clarifying on the bread. I used a 6” iron skillet.
It took over an hour, maybe 1.5 hrs to get done.
Next time, largest skillet with smaller pieces of dough spaced out. And I have a large, fire-safe lid that will fit the large skillet. I may try this tomorrow. Just because I enjoy trying things.