You can use the stove to bake bread if you don't have an oven. Baking bread on the stove can save energy and replace the oven. The baking process can be done at home, on the camp stove, or in the boat galley to serve bread at your dinner table.
Step
Part 1 of 5: Making a Dutch Oven
Step 1. Start with a large pot
The pot that is used is getting better the heavier the material is. You will be cooking dry, so it's best to choose a cast-iron mold. If you're using a lighter material, such as aluminum, it's best if you only use this pan for baking bread on the stove, as the bottom of the pan will burn slightly.
Most dutch ovens have a capacity of between 4.5 and 6.5 liters and are large enough to bake bread
Step 2. Use thermal ballast
Put something in the bottom and center of the pan. This will form the base on which the bread pan will be, and allow air to flow through the pan. In addition, the pan will also not directly touch the heat so that the bottom of the bread does not burn.
- Try using old tiles. Small flat and round stones can also be used.
- Another option is to use an old tuna can. Make sure the paper is removed and put it in the bottom of the pan.
Step 3. Find a loaf pan that will fit in the pan
You can use a Pyrex bowl or something similar (instead of a regular glass bowl) that is heat resistant. Another option is a ceramic or metal bread pan. Place the baking sheet in the pan, on top of the ballast. If you're using a rectangular loaf pan, make sure the long part fits into the pan. The height of the pan should not exceed the lip of the pan.
The pan should not fit too tightly in the pan. You will need to make room for airflow in the pan
Step 4. Cover your pot
The lid should leave enough room for the bread to rise past the rim of the pan. Try putting the finished bread in the pan, and attaching the lid to the pan.
If the lid is difficult to fit, try using a lower pan
Step 5. Reinforce the pan cover
You should keep the heat in the oven as much as possible. Since the heat will push up, it's a good idea to place a second lid over the pan to help push the heat into the oven. If the lid has a steam vent, try a plug with a stainless steel nut, washer, and bolt.
Part 2 of 5: Preparing the Dough
Step 1. Gather the ingredients
For regular bread, you will need 3 cups of all-purpose flour, 1 teaspoon of active dry yeast, 2 teaspoons of salt and 1 2/3 cup of warm water. These are the basic ingredients for the bread, but you can add herbs later to taste, such as rosemary or thyme.
For a small loaf pan, you will need to halve this recipe
Step 2. Mix the ingredients in a bowl
Stir the dry ingredients before adding the warm water. Mix the dough until everything is evenly distributed. A good dough will feel a bit sticky.
Step 3. Let the dough rest
Cover the bowl with plastic wrap and leave it on the counter for 18-24 hours. The yeast will expand the dough during this time. You will be able to see bubbles on the surface of the dough.
Step 4. Finish the dough
Remove the dough from the bowl and place it on a floured surface. Fold your dough ball in half, then tuck the edges down. Wrap this dough in floured kitchen paper and let rise for 2 hours until you can poke the dough out to a depth of 2.5 cm without holes (bouncing back).
Part 3 of 5: Baking Bread on the Stove
Step 1. Preheat the dutch oven
Place the oven on the largest stove. Place the thermal ballast in the bottom of the pan and cover it with both lids. Turn on the high heat on the stove. Let the heat rise in the oven for 5 minutes. After that, reduce the heat to slightly above medium.
Step 2. Pour the batter into the floured pan
Coat all sides of the pan with flour. You can add oil or butter in the pan to stick the flour. Then, pour the flour into the pan, and shake it around until the inside is covered with flour. The bread dough will fit into the pan. When baking, the dough will expand even more so it's best if the bread doesn't cross the rim of the pan.
Another option is to line a baking sheet with oatmeal (wheat porridge). Pour the oil into the pan until it coats the bottom and sides, then pour the good quality oatmeal into the pan. Twist your wrists, and twist and shake the pan until all sides are coated with oat powder
Step 3. Place the baking sheet in the dutch oven
Put on oven mitts, and remove the oven cover and place it on a heat-resistant surface. Carefully place your bread pan on the inside of the oven and don't touch the hot side of the pan. Make sure there is enough room for the heat to surround all sides of the pan.
Step 4. Toast the bread
Put on oven mitts and put both covers back on the pan. Bake the bread for 30 minutes. Check after 20 minutes to make sure the bread is starting to set. After cooking, the top of the bread is not browned, but it is a bit firm and no longer doughy.
Step 5. Place the bread on a cooling rack
Remove the lids of the pots and pans from the oven using gloves. Gently shake the bread until it comes out of the pan. The bottom of the bread will appear much more cooked than the top.
If you don't have a cooling rack, you can cool the bread on another heat-resistant surface, such as a plate
Part 4 of 5: Using the Haybox
Step 1. Start roasting on the stove
Place the dutch oven on the stove, place the thermal ballast in the bottom of the pan, and place the bread pan on the thermal ballast. Cover and heat over high heat for 15 minutes.
Anticipate that some breads fail due to undercooked or overcooked. If your equipment is different from what is shown, the stove's heat setting may also be different. Therefore, the baking time needs to be adjusted
Step 2. Finish baking in your own version of the haybox
We can bake in the haybox because the heat accumulated in the dutch oven is enough. Cover the entire oven with insulation and let the bread bake.
- Remove the dutch oven from the stove using gloves. Instead of finishing toasting on the stove, carefully wrap the pan in an insulating material, such as a blanket or sweater to make a haybox.
- Make sure you use a strong material, such as cotton. Synthetic materials can melt due to the heat from the pan.
- If the weather is sunny, dry the haybox to make it warmer.
Step 3. Leave the pan in the haybox for at least 1 hour
Usually, bread will cook well if you let it sit for 3 hours. When the time comes, or you are too hungry, carefully open the pot.
Step 4. Cut the bread to see if the inside is well cooked
If the bread is overcooked and dry or charred, or undercooked and still has a doughy texture in the middle, take note and adjust the baking time on the stove when you bake the bread again later. When the bread is perfect (as shown here), enjoy your meal!
You've saved 80% fuel compared to baking in a regular oven
Part 5 of 5: Baking Flatbreads in a Frying Pan
Step 1. Make the dough
Mix 2 teaspoons of instant yeast and 2 teaspoons of sugar with cup of warm water. Let sit for 5 minutes, while you mix 2 cups and 1 teaspoon salt in a large bowl. Pour the other ingredients and 1 tablespoon of olive oil into a bowl and mix thoroughly until there are no dry patches and the dough feels sticky.
Step 2. Finish the dough
Transfer the dough from the bowl to a flat, floured surface and knead for 10 minutes. Oil the bowl to prevent the dough from sticking and return the dough to the bowl. Cover the bowl and let it rest for 30 minutes.
Step 3. Form the dough
Separate the dough into 6 parts. Make each piece into a ball shape with your palm, then place it on a floured surface. Use a rolling pin, and flatten the dough into a circle. Ideally, the dough should be 20 cm wide.
Step 4. Prepare the pan
Heat the skillet on the stove. Set the heat to medium-high and let the pan heat up. The pan is ideal for dissipating heat. If you don't have a cast-iron skillet, feel free to use any pan. Coat the bottom of the pan with oil or butter.
Step 5. Toast the flatbread
Place a circle of dough in the pan and bake for 30 minutes. Use a spatula to flip the bread. Cook the other side for 1.5 minutes, then flip back and cook for 1.5 minutes. Remove the flatbread and place on paper towels, then repeat the process for the remaining five doughs.
- The bread will expand as it bakes.
- It's a good idea to have each side of the bread browned from cooking.
Tips
This method also works with other heat sources, including a campfire, and the equipment is easier to carry than an oven. Look for ballstones around your campsite
Warning
- When removing the pan from the stove after the roast is complete, remember to wear leather gloves, a pan gripper, or similar, and test it first by grasping the handle of the pan without lifting it. The temperature of the pan that has just finished baking is very hot! (roughly over 150 degrees Celsius).
- If you use glass, use Pyrex glass or other heat-resistant glass, and be aware that Pyrex glass can explode if used directly on the stove.
- Some stones can contain water if they have cracks or are porous and so they could break in the stove and damage the inside of the bowl or glass lid, causing injury. Choose solid, fiery rock that is hard and dry.
