Join Date: Jul 2000
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Re: What is your boat bread recipe.
My standard recipe for when in port or at anchor is french bread baguettes or batards made from a yeasted poolish (starter sponge). All hand made, baked on an oven stone. and I spritz the oven walls with water to create the needed steam to get a good crust.
I will make french bread by the direct yeast method if in a hurry, but for any bread to taste good you need a long fermentation time and a long rising/proof time. If in a real hurry or when at sea, I'll usually make a quick focaccia (genoese flat bread)
Most important tool in making yeasted breads: infra red indirect thermometer to carefully monitor the ingredients and mixing temperatures - one of the most important considerations with bread making.
The best 'artisan' bread making book: "The Village Baker" by Joe Ortiz (get the paperback ed.; the hardcover ed. is mega-$$$)