Sous vide meets Retained Heat Cooking

Sous vide immersion cooking in a cooler:

• http://www.seriouseats.com/2010/04/cook-your-meat-in-a-beer-cooler-the-worlds-best-sous-vide-hack.html 

Sous vide immersion cooking basic reference:

• http://www.douglasbaldwin.com/sous-vide.html 
• http://www.seriouseats.com/2009/10/understanding-sous-vide-cooking-heston-blumenthal.html

Sous vide recipe(s) adaptable to a cooler:

• http://www.seriouseats.com/2010/04/sous-vide-basics-low-temperature-chicken.html

Retained heat cooking

Reference pages for Retained heat cooking  AKA hay box, fireless, thermal or wonderbox cooking.

http://thermalcooker.wordpress.com/

"Norwegian" self-acting cooker (Norwegian in name only):
http://www.abc.net.au/radionational/programs/rnfirstbite/hayboxes/4764768

This appears to be the first commercially made RHC.

AB5M olive oil dough

No knead pizza dough

Olive Oil Dough from Artisan Pizza and Flatbread in Five Minutes a Day:
3 1/4 cups lukewarm water (26 oz)
1/4 cup olive oil
1 tablespoon yeast
1 to 1 1/2 tablespoons Kosher salt (2 tsp table salt)
2 tablespoons sugar
7 1/2 cups (37.5 oz) unbleached all-purpose flour


Half batch:

13 oz water
2 T olive oil
1.5 tsp yeast
1 tsp table salt
1 T sugar
18.75 oz flour

AB5M weights

AB5M weight equivalents for their recipes.

1 cup white flour = 5 oz (140 grams)
1 cup wheat flour = 4.5 oz (130 grams)
1 cup water = 8 oz (225 grams)