Wow Kevin, what a fun baking challenge! While we don't do much outdoor baking here, we think you could use a similar approach shown in this blog post to ensure your loaf turns out perfectly crusty. Preheat your pot (a cast iron Dutch oven might be the best choice for your purpose) by burying it in a layer of hot coals. Be sure to thoroughly cover the lid too, and let it heat adequately (at least a half hour). When your pot is at hot as you can get it and your dough is risen, gently slip it into the pot and over with fresh, hot coals. Don't open the lid until you must — you don't want the steam to escape until the very end. Have an infrared thermometer on hand to have an idea of how hot the coals and pot are, as well as an instant read thermometer on hand to test the loaf for doneness. (190-195°F for a standard loaf of white bread is sufficient.) Good luck in the competition and happy baking! Kye@KAF

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