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Go Back   SailNet Community > Out There > Cruising & Liveaboard Forum > Provisioning
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Old 10-03-2012
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Re: What is your boat bread recipe.

For a boat without an oven or during the summer when you don't want to heat up the cabin, it seems to me the best bread would be a flat bread that can be cooked on a grill with a baking stone. All of the Indian and Middle Eastern breads along with English Muffins are candidates. Really good crusty European style bread really needs an oven in which you can control the moisture, and a long rising period to develop the flavors. Whether using a natural leaven (sourdough) or commercial yeast, breads that take five to six hours to rise and bake at very high temperatures are not well duplicated in a pressure cooker. So try some flat breads for a change, one big hunk of humanity exists on flat breads.
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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-$$$)
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Re: What is your boat bread recipe.

I forgot about foccacia, an excellent bread that can be altered in several ways for variety.

RichH, take a look at "Tartine". He reveals some techniques that will be really useful for on boat bread making. No floured counters tops, etc, just kneading in a bucket.
Also, ice cubes (as many as you can) in the bottom of the oven just as you put in the bread to bake will give you a pretty good head of steam that disperses in about 10 minutes. I have altered my technique and the results have been very satisfying. Another good bread book is the "Bread Bible". It is full of typos and other errors, but the reciepes are very good.
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Re: What is your boat bread recipe.

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I'm still playing with this one Pressure Cooker Bread: less energy, less time, REAL bread! | hip pressure cooking - pressure cooker recipes and tips! for the pressure cooker. My cooker too wide and shallow to accomodate a 1-lb coffee can; so instead I use 2 21-oz Bruce's Yams cans, and cut the cooking time by 5 min. Used 1/2 whole wheat flour in place of 1/2 of the white. Came out pretty darn impressive for something that didn't take all afternoon!
New address for pressure cooker bread recipe: Pressure Cooker Bread: less energy, less time, REAL bread! | hip pressure cooking - pressure cooker recipes and tips! (Her previous website name was stolen; long disreputable story)
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