For the baking part, for the KS recipe, preheat the oven to 425, then lower the temp to 400 F. Bake for 35 - 45 minutes, until the top is nicely browned.Cover the top with foil and make another 15 - 25 minutes, or until the tem reaches 208-210 F with an instant read thermometer. The MS recipe is about the same....For Dutch oven cookery, I found a handy trick on this website:
- Virtually everything needs to cook at 350F, and here's the magic number 2 for Dutch oven cookery.
- 2 coals per inch of oven diameter
- place 2 more coals than the oven size on the lid, and
- place 2 less than the oven size under it.
- I have a 12 inch oven and and a 10 inch oven, so that would mean I would use 24 coals for the 12 inch oven, and then I'd put 2 more coals on top (14) and 2 less on the bottom (10)
- To successfully brown breads, however, you must alter the cooking process for the last five to eight minutes of the traditional 25-30 minute, 350° baking time.
- Put a light coat of oil on the interior of a cool oven (including the lid), and let the rolls or bread complete their final rise in the oven prior to applying the coals.
- Place the oven on the coals with the proper number of coals on top as noted earlier. Remember: no coals directly under the center of the oven. Putting them under the center of the oven will make a hot spot and it will burn. They should be placed 1 inch apart in a circle under the oven.
- When there are five to eight minutes left in the cooking time, lift the lid, lightly brush the tops of the breads with butter, replace the lid, then take all the coals from under the oven and distribute them evenly on the top. With all the heat now on the lid, check the bread every couple of minutes until you think it looks perfect. After brushing the coals and ashes from the lid, remove it, tilt the oven over a bread board, and your perfect bread will gently fall out.