Why we like to sail
- Thread starter Brian D
- Start date
- Status
Thanks, Ross
I saw that article when it was first published, as I own a Good Old Boat and was an initial subscriber when the magazine first came out. I do note that it says: "The amount of time for steam-baking is a bit shorter than when using an oven, and you save fuel by heating only the pressure cooker." Since we have CNG, anything we can save is worth it. What I was looking for was a book of or URLs to pressure cooker bread. I have the Pardey's book and have seen some other recipes, but nothing in one place, even after Googling (you know me and research and homework!). It seems from your description that the recipes are the same, only stick it in the pressure cooker like the article says. Any other input from bread hungry, fuel starved sailors?
I saw that article when it was first published, as I own a Good Old Boat and was an initial subscriber when the magazine first came out. I do note that it says: "The amount of time for steam-baking is a bit shorter than when using an oven, and you save fuel by heating only the pressure cooker." Since we have CNG, anything we can save is worth it. What I was looking for was a book of or URLs to pressure cooker bread. I have the Pardey's book and have seen some other recipes, but nothing in one place, even after Googling (you know me and research and homework!). It seems from your description that the recipes are the same, only stick it in the pressure cooker like the article says. Any other input from bread hungry, fuel starved sailors?
Stu the burner on my stove top and the burner in
the oven on my force 10 stove are the same size with the same type of valve, no thermostat in the oven. I don't know how we could measure the gas consumption, Pressure cooker vs oven. I think it would be interesting to know but I don't have a flow-meter handy. An insulating jacket on the pressure cooker would make some sense. The heat loss from those pots is very high. They will drop from 240 degrees f to 90 in less than an hour, when filled with 7 pint jars and 2 quarts of water. That's for an 8 quart aluminum cooker. I guess you could calculate the btu loss by knowing the mass of the pot and its contents.
the oven on my force 10 stove are the same size with the same type of valve, no thermostat in the oven. I don't know how we could measure the gas consumption, Pressure cooker vs oven. I think it would be interesting to know but I don't have a flow-meter handy. An insulating jacket on the pressure cooker would make some sense. The heat loss from those pots is very high. They will drop from 240 degrees f to 90 in less than an hour, when filled with 7 pint jars and 2 quarts of water. That's for an 8 quart aluminum cooker. I guess you could calculate the btu loss by knowing the mass of the pot and its contents.
Stu here's another link
http://members.aol.com/destinyprojects/CS27_Imp_Presurebread.html This one looks promising. Better than the G.O.B. article. By the by my good old boat was built in 1968 by Wayfairer Yachts model name Islander 30 Hull number 25.
http://members.aol.com/destinyprojects/CS27_Imp_Presurebread.html This one looks promising. Better than the G.O.B. article. By the by my good old boat was built in 1968 by Wayfairer Yachts model name Islander 30 Hull number 25.
Thanks again Ross
Ours is a 1986, now a mere 20 years old, nowhere near yours, but "still sailing after all these years!" I did see that CS27 article a number of years ago when I first got my pressure cooker as a gift. A new computer wiped out those links, handy to have it back again. Heck, we started a brand new thread inside this one. I agree on the stove burner and oven flame, although our range does have a thermostat on the stove, don't know if it's anywhere near workable. We have hull #224, first year of manufacture of the C34s. What I need to do first is get back to basic bread-making 101. My wife was out of town for the week and I went (had to go) shopping and bought some yeast - for starters (no pun intended!) Have a great weekend. Stu
Ours is a 1986, now a mere 20 years old, nowhere near yours, but "still sailing after all these years!" I did see that CS27 article a number of years ago when I first got my pressure cooker as a gift. A new computer wiped out those links, handy to have it back again. Heck, we started a brand new thread inside this one. I agree on the stove burner and oven flame, although our range does have a thermostat on the stove, don't know if it's anywhere near workable. We have hull #224, first year of manufacture of the C34s. What I need to do first is get back to basic bread-making 101. My wife was out of town for the week and I went (had to go) shopping and bought some yeast - for starters (no pun intended!) Have a great weekend. Stu
Stu, for yeast , go to the big warehouse stores
You can get 2 one pound packages of yeast for about four bucks. They are vacuum packed foil packages. if you keep them, with the tops rolled down tight, in the freezer they last way past their expiration date. If you have a digital scale for the kitchen you can work with "bakers percentages" for bread making. They go like this all of the flour used in the receipe is the basic weight everything else is a percentage of that. Generally liquid is 65 to 73 percent of the weight of the flour, salt? I go to the light side and use 1.2 to 1.6 percent, Sugar, fat, eggs, all depend on the receipe, Yeast two tablespoons full for 5 pounds of flour, That's about twenty cups so for a 6-8 cup of flour receipe a scant tablespoonfull. 6-8 cups of flour will make two loaves. Be careful about adding much flour when you knead the dough, you upset the percentages. If the dough is too sticky cover it with plastic wrap and wait fifteen minutes and go back to it. I work in a 13 quart stainlee steel bowl and use it as a kneading trough. Controls the mess.
You can get 2 one pound packages of yeast for about four bucks. They are vacuum packed foil packages. if you keep them, with the tops rolled down tight, in the freezer they last way past their expiration date. If you have a digital scale for the kitchen you can work with "bakers percentages" for bread making. They go like this all of the flour used in the receipe is the basic weight everything else is a percentage of that. Generally liquid is 65 to 73 percent of the weight of the flour, salt? I go to the light side and use 1.2 to 1.6 percent, Sugar, fat, eggs, all depend on the receipe, Yeast two tablespoons full for 5 pounds of flour, That's about twenty cups so for a 6-8 cup of flour receipe a scant tablespoonfull. 6-8 cups of flour will make two loaves. Be careful about adding much flour when you knead the dough, you upset the percentages. If the dough is too sticky cover it with plastic wrap and wait fifteen minutes and go back to it. I work in a 13 quart stainlee steel bowl and use it as a kneading trough. Controls the mess.
- Status