Combine the flour with the water in a large tub or mixing bowl with lid.

Mix with hand until fully incorporated. Cover and let sit for 30 minutes.

Sprinkle salt and yeast on top of dough. Wet hand and reach under the dough and fold over the dough carefully.

Repeat this 4 times until salt and yeast are worked in.

Pinch dough and fold over a few more times.

Cover and let dough rise until doubled.

Over the next few hours, fold the dough a few more times.

Let dough rise overnight in the fridge, covered, to take camping. Take out of fridge/cooler at least 4 hours before baking.

Take out dough from cooler at camp and with floured hands, gently move dough to a floured surface to cut into two parts.

Shape dough with floured hands and put seam down in proofing basket or container, lined with parchment paper (see notes).

Lightly flour the tops of the loaves and time it so that you can rise for another hour and a half to two hours with your Dutch ovens heating for at least 45 minutes. So in other words, after about 30 minutes of rising, start your fires or have your coals ready to go at the 45 minute mark.

Start your fire and make a nice bed of hot coals. You can also use charcoal (30-40) or a combination of both.

Once coals are ready (make sure there's no flame!) place 25 coals under both Dutch ovens (15 or so under larger, 10 or so under smaller). Put lids on and divide remaining coals on lids (10 on larger 5 on smaller). Preheat for 45 minutes

After the preheating is done, get your loaves ready for the transfer.

Carefully with oven mittens and lid lifter, remove lids and place to one side. Place loaves with parchment paper carefully into Dutch ovens and replace lids with coals on top.

Cook bread for 20-30 minutes, checking at 15 minutes to see how it is cooking. Because fire cooking varies so greatly the food needs to be tended more than in a more temperature controlled environment.

After this time, take lids off and finish bread without the lids. If coals are fading, you could add a few of the remaining coals that were on the lids around the bottom of the Dutch oven. Cook for another 15-20 minutes.

Lift loaves out of Dutch oven carefully with gloves and parchment paper and place on a wire rack to cool.