SailNet Community - View Single Post - What is your boat bread recipe.
View Single Post
post #12 of Old 10-03-2012
Senior Member
RichH's Avatar
Join Date: Jul 2000
Location: Pennsylvania
Posts: 4,449
Thanks: 42
Thanked 248 Times in 234 Posts
Rep Power: 18
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-$$$)
RichH is offline  
Quote Share with Facebook
For the best viewing experience please update your browser to Google Chrome