Join Date: Jul 2000
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I make real honest to goodness french baguettes and battards when on board.
You need an oven with a baking stone, a spritz bottle for spraying water and indirect Infrared thermometer to control the all import temp. of the mix. Any good 'artisan' bread recipe/method for pain ordinaire or sourdough will work ... but dont simply blindly follow the 'recipe' but develop (over time) a 'feel' for the bread making 'art'. Its the SLOW controlled rising that makes yeasted bread so damn good.
Away from power, I do the mixing/kneading by hand but in port I use a Kitchen Aide mixer --- to whip up lots of air into and 'develop' the dough. Power mixing is the best and less laborious, but you can easily 'over-knead' and wreck the 'gluten development'.
Nothing beats a well made loaf of french bread ... add a good coffee (from a press!!!) or good bottle of noble red/white and .... ah, life is good.
REAL bread is a treat and much better than a pasty and tasteless 'store-bought'.
Last edited by RichH; 02-26-2011 at 12:08 PM.