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.

--keven. wrote:

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

Sure, take your dough, cut it with a bit of oil, let it relax, then
roll and pan cook flat bread. Works pretty good in the 3rd world.
Should work in Seattle.

"--keven." > wrote in message
ups.com...
> 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?

On charcoal, when camping, I often use a heavy cast iron griddle on the
lowest heat I can make, put the risen dough on it and cover it with an
inverted metal basin. The base of the bread is often charred but the loaf
tastes good. It would be better with a heavier, thicker basin or a thick
clay pot but I haven't got my potter to make one for me yet.

Mary
>
> --keven.
>

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.

>
> On Dec 18, 1:10 pm, "--keven." > wrote:
> >
> > Are there any stove top bread methods that would have worked better?

if you have a bbq handy, you can at least make sd rounds and baguettes.
http://www.villagephotos.com/pubbrow...der_id=1627125
http://www.villagephotos.com/pubbrow...der_id=1614381 i always take
my starter camping, and get great results. also, there is nothing like
making sd cinnamon rolls in the great outdoors.

dan w