On Dec 18, 1:10 pm, "--keven." > wrote:
> 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?

We southerners would have whipped out a cast iron skillet and made corn
bread. :-) Or, sticking with the dough you had, you could have made
something like crumpets. We tend to forget about pan-cooked breads, but
there are lots of them.