Bread for cruisers

[Ross]

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 take a generous cupful and put it in a bowl with 3 cups of all purpose flour add about 5 ounces of water and one and a half teaspoons of salt. Mix to form a stiff dough. if it seems too dry add water by tablespoonfuls kneading between additions. Cover and allow to sit for 15-30 minutes knead again form into a ball and grease the bowl and dough with cooking fat. cover and let rise for about 3 hours. now shape the dough into two balls and place on a baking sheet. Cover with a towel and let rise for a couple of hours. Pre heat oven to 425 and bake for 45 minutes. Total time hands on less than 30 minutes.
To the remainder of the ferment in the jar add one cup of whole flour and a half cup of water and mix to a uniform appearence. cover and use with in the next two days. This should give you fresh bread for four people every day. The recipe can be divided by two to make just one loaf.

 

[Charisma]

Now if only I had an oven on our boat . . .

 

[redhead78]

Hey Ross, I was down your way last month, I checked out Charlestowne Marina, is that where you are. I was visiting my sis in Perryville, I stayed over in Havre' de Grace, I draw 6.5 and was not sure of Charlestowne depth on entry..Red

 

[Sailor Sue]

Recipe question

The recipe looks good. Have you tried it using all whole wheat flour? And does it really need to be a glass or ceramic container for the yeast, flour, and water? Thanks!

 

[Ross]

Good call. The NE river is pretty thin in most places.

 

[Ross]

From bowl to baked. First picture is as dumped from the bowl. second is ready final rise and third is baked and why you slash the loaf to control the split.

 

[Bill Roosa]

Show off!
Now I guess I have to get pictures of the Admiral making cookies or (gasp) me making pizza dough and get our secret recipes.
Next thing you know everybody is going to be cooking afloat.

What is the world coming to?

 

[Ross]

Bill, I do this at home for my bread supply. Only if I planned to be out for a couple of weeks would I make yeast bread. Muffins and biscuits serve us for a trip less than that. The benefit of this recipe is that it is elf perpetuating. you don't need a supply of yeast for each batch.