After a wild wind storm, our power was out along with a million or so
others in the Seattle area. I can't figure out how to light the oven
with it's electronic gas control, but I can put a match the gas
burners on the range. I had some sourdough proofing prior to the
storm, and I didn't know what else to do by candle light, so I tried a
double boiler baking method (big pan with water, little pan floating in
that one with the bread in it). It turned out OK at best, edible but
not presentable. Of course no browning occured except where the dough
touched the pan it was in. A little rubbery, but that may have been
the long proofing in the really cold house (49 degrees F (you firgure
out what the "F" stands for in this case)).

Are there any stove top bread methods that would have worked better?

--keven.