Baking bread?
- Thread starter sbcwolff
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I haven't tried this yet, however, it seems like it would work well on a boat. No need for a bread machine, just an oven.
cooking.nytimes.com
No-Knead Bread Recipe
Here is one of the most popular recipes The Times has ever published, courtesy of Jim Lahey, owner of Sullivan Street Bakery It requires no kneading It uses no special ingredients, equipment or techniques
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Absolutely.
Bread , potatoes, biscuits, what ever. I use a pressure cooker with the rubber gasket removed. Even use it to pressure can stuff. Of course you need to use a round pan to bake the bread in.
All done on a one burner stove
Bread , potatoes, biscuits, what ever. I use a pressure cooker with the rubber gasket removed. Even use it to pressure can stuff. Of course you need to use a round pan to bake the bread in.
All done on a one burner stove
Here are some previous discussions on the topic
Bread for cruisers
If you enjoy fresh baked bread and if you have an oven you can do this with minimum mess: Mix 1 1/2 cups whole wheat flour with 6 ounces of water and a pinch of yeast. place in a covered one quart glass or stone ware jar. After 24 hours it will have fermented and be very foamy. Stir it down and...
forums.sailboatowners.com
I've tried three different no knead bread recipes over the winter. Makes a very heavy bread, didn't care for them.I haven't tried this yet, however, it seems like it would work well on a boat. No need for a bread machine, just an oven.
No-Knead Bread Recipe
Here is one of the most popular recipes The Times has ever published, courtesy of Jim Lahey, owner of Sullivan Street Bakery It requires no kneading It uses no special ingredients, equipment or techniques
To make consistent bread it is better to weigh ingredients instead of using dry measures, especially for flour. A cup of flour can be fairly light if it is well aerated or heavier if packed down. Also use metric weights as the math is easier.
Bakers use hydration levels, or the percentage of water to the weight of the flour, 60 grams of water to 100 grams of flour is a 60% hydration level. Most breads are in the 65-70% hydration level.
More flavorful bread comes from using less yeast and longer proofing times. When I make baguettes (at 80% hydration) I let part of the dough ferment over night in the refrigerator, same with pizza dough (65% hydration). Here's the recipe for the baguettes, a great recipe, but not all that boat friendly.
www.weekendbakery.com
Bakers use hydration levels, or the percentage of water to the weight of the flour, 60 grams of water to 100 grams of flour is a 60% hydration level. Most breads are in the 65-70% hydration level.
More flavorful bread comes from using less yeast and longer proofing times. When I make baguettes (at 80% hydration) I let part of the dough ferment over night in the refrigerator, same with pizza dough (65% hydration). Here's the recipe for the baguettes, a great recipe, but not all that boat friendly.
Video: Baguette 80% hydration – Weekend Bakery
We had a French baker move into town and learned that the humidity level of the flour was a major component in determining how the bread turned out. He spent a LONG time (months!) looking for a supplier who could furnish him flour at a consistent humidity so that the bread would always come out the same. Knew a guy from Pepperidge Farm who told me they’d once refused a trainload (not just a traincar but a trainload) of flour because it wasn’t to their standard. Ingredients make a difference!
I spent decades trying make my own pizza crust that had both an easy texture to work with and good flavor. Finally stumbled onto a recipe using all purpose flour and type 00 flour with a 24 hour cold fermentation. The flours and the cold fermentation worked. That and we bought a new oven with a Pizza setting that could go to 550°.
Our latest bread toy is a portable wood fired pizza oven, cooks the pizza in about a minute at 900°! Still learning and trying to figure out how to use it on the boat.
ooni.com
Our latest bread toy is a portable wood fired pizza oven, cooks the pizza in about a minute at 900°! Still learning and trying to figure out how to use it on the boat.
Ooni Karu 12 Multi-Fuel Pizza Oven
Uses wood or charcoal for a traditional wood-fired experience, or attach a gas burner for ease and control (sold separately) Heats to 950 °F/500 °C; cooks pizzas in just 60 seconds and weighs just 26.5lb (12kg) Reaches the ideal baking temperature of 850 °F/450 °C in as little as 15 minutes...
ooni.com
I've baked hundreds of baguettes over many years. I love doing it and always see subtle differences in every batch.
I suppose that's the challenge I enjoy; trying to perfect them. I never have but nobody ever complained in our house.
Flour, yeast, water, salt(a little olive oil). That's it.
Kneading the dough (by hand), is one of my favorite steps. That, just like the mixture, will always be a little different to your touch.
And each rise is always a little different, twice in a bowl and then finally on a baking sheet. Even the depth and shape of the slice you make in the tight skin of the risen loaves changes the finished loaf.
And then the olive oil you dip the first chunk, hot out of the oven, makes a difference.
Oh yeah, boats! We have baked a few baguettes onboard. All you need is an airtight container of flour in a locker and stuff a few bags of yeast in it. You can make bread anytime. Our daughter used to make baguettes onboard. Boat Baguettes we called them mostly because of their size. Forming a baquette is an art.
Flour, yeast, water, time. Isn't bread amazing!
I suppose that's the challenge I enjoy; trying to perfect them. I never have but nobody ever complained in our house.
Flour, yeast, water, salt(a little olive oil). That's it.
Kneading the dough (by hand), is one of my favorite steps. That, just like the mixture, will always be a little different to your touch.
And each rise is always a little different, twice in a bowl and then finally on a baking sheet. Even the depth and shape of the slice you make in the tight skin of the risen loaves changes the finished loaf.
And then the olive oil you dip the first chunk, hot out of the oven, makes a difference.
Oh yeah, boats! We have baked a few baguettes onboard. All you need is an airtight container of flour in a locker and stuff a few bags of yeast in it. You can make bread anytime. Our daughter used to make baguettes onboard. Boat Baguettes we called them mostly because of their size. Forming a baquette is an art.
Flour, yeast, water, time. Isn't bread amazing!
:thumbs up emoji:
of all the photos that you have shared Tom, that's my favorite.
Certainly. It was from a NY Times Food column. I don't think it is behind a pay wall.
Roberta’s Pizza Dough Recipe
This recipe, adapted from Roberta’s, the pizza and hipster haute-cuisine utopia in Bushwick, Brooklyn, provides a delicate, extraordinarily flavorful dough that will last in the refrigerator for up to a week It rewards close attention to weight rather than volume in the matter of the...
Tom, my wife and I are inspired by your daughter. Do you have a receipe? We are ready to start a baguette or two, but want to try your daughters technique.
Will report back on its success from our little cabin in the woods.
-Will (Dragonfly)
Will report back on its success from our little cabin in the woods.
-Will (Dragonfly)
Without an oven, a bread machine is the way to go. The energy to do a 2# loaf will run a Gp27 (through an inverter) down to 50%. Problem comes at the end of the cycle if the loaf isn't quite done (as mentioned, flour varies). If you have an oven available, it's easy to put the loaf into the oven for 5 or 10 minutes. I haven't found a way to extend the bake time of a bread machine.
I have been using a bread machine at home but I'm following to see what works best on the boat. I tried a few recipes but have settled on a 50/50 white/whole wheat mix for toast and sandwich bread. It's good to know how much power a bread machine uses on battery so thanks Al.
I'd like to know Tom's recipe for baguettes as well to try on the boat.
I'd like to know Tom's recipe for baguettes as well to try on the boat.