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1
Prepare the fire well in advance, allowing the campfire to burn down until the coals are covered with a grey ash coating and carry no active flame, so the bread bakes in steady, enveloping heat rather than scorching on one side while the centre stays raw. The embers must radiate steady, moderate heat — hold a hand 15 cm above the coals for three seconds without pain. Fierce or flaming coals will char the exterior before the interior sets.
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2
Combine the flour and salt in a bowl or directly in the flour bag, then add the water gradually, mixing until a dough forms. The dough must be slightly sticky — your hands will require a dusting of flour to handle it — because a stiff dough will bake into a dense, heavy crumb with no give at all. If using the contemporary adaptation, work in the grated cheddar and dried rosemary at this stage.
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3
This is where the bread lives or dies: the dough must be sticky enough that it clings faintly to a floured hand but holds a rough round shape when set down, because a dough any stiffer will not open into a chewy, slightly open crumb during baking. Turn it onto a lightly floured surface and shape into a round approximately 18 cm across and 6 cm deep. Dust the surface lightly with flour — enough to prevent sticking, not enough to form a visible crust of raw flour, which will char and turn bitter in the embers.
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4
For modern campfire cooking, wrap the shaped round tightly in foil so the steam the dough releases is held close, keeping the crust from hardening before the centre has cooked through. Nestle the parcel directly into the medium-heat embers, heaping a shallow layer of coals over the top, and cook for 30–40 minutes, turning the parcel once at the halfway point so both faces receive equal heat. The bread is done when a skewer inserted through the foil into the centre withdraws clean and the loaf sounds hollow when the base is tapped.
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5
Remove the parcel from the embers and allow it to rest, still wrapped, for five minutes so the crumb firms and settles — cut too soon and the interior will be gummy and collapse under the knife. Unwrap and serve immediately; damper must be eaten warm. The exterior should carry a firm, lightly coloured crust and the interior should be dense and chewy with a slightly open crumb — cold damper is a markedly inferior product.