May 13, 2017 - 12:05pm
need a bread recipe for challenging conditions
Hi,
I am finding myself in a kitchen with one sheet pan, an oven that will not go over 350 degrees, and a store that only sells soft wheat flour.
I have yeast (fast acting) which I brought with me.
I *really* want to bake bread but all my tried and true recipes are not working for me here. My last effort failed and used up a whole container of propane.
Does anyone have any recipes for a basic bread done in the oven that would be successful here? I cannot get to any stores other than have what I have specified. No loaf pans or containers that could substitute.
I know I can do chapati, stove top naan, etc., but am after a basic white bread capable of making sandwiches, etc.
Many thanks if you can help
liz
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Are baked at high temperatures. If bread has sugar in it then it'll be baked at a lower temperature for longer. According to this website http://www.tasteofhome.com/cooking-tips/breads---rolls/oven-temperatures-for-baking-bread up to 1/2 cup of sugar breads are baked at 375F and more than 1/2 a cup 350F.
Try finding an enriched bread recipe that requires lower temperatures for longer times. A good place to start.
https://thebakersguide.com/french-toast-bread
Looks and sounds delicious.
thanks for these suggestions lechem. The sugar=baking temp. is a good guide. I normally don't use sugar so that is something I have learned. the french toast bread looks good but I am wondering if I would work without the support of a bread pan.
You have given me some good starting places :-)
It's low hydration but has a lot of eggs and butter in it. In the guide it tells you to turn it out onto the bench and knead but to resist adding more flour. So while it is low hydration it will feel sticky due to the eggs and butter but you're still kneading it by hand on the bench suggesting it's not totally unmanageable.
You could hold back one egg and add it if you think you can manage it. Or add enough so that you find a balance between not too dry but not too sticky that it can't be done without a loaf pan.
Other then that draw ideas from this and continue to look for recipes with this in mind.
approach that might work: go for a ciabatta style bread and slice it horizontally for sandwiches (can also be done as ciabatta buns).
Or - if you have access to aluminum foil, then you could create a "bread pan" out of the foil to use to make one of the recipes that Lechem suggested. It doesn't really need to be all that strong - just enough to hold the dough until it cooks enough to support its own weight.
Please let us know what you come up with, since it's definitely a situation any of us could end up in some time. Good luck!
I have made many loaves in a tin can-as long as it doesn't have a plastic or other liner. It makes a taller, round loaf that I have then sliced into sandwich rounds.
Actually, it sounds like batter bread recipes would be perfect for you-as long as you have a tin can to bake it in. They are actually the consistency of a cake batter (high hydration) and tend to be baked at about 350, if I recall. Give it a google try.
Here's one: Foil container/tin can needed:
http://redstaryeast.com/americas-favorite-batter-bread/
I believe steamed bread may work for you, also, and use less propane.
As for soft flour- German Brotchen uses soft flour. The trick is to develop the gluten without overworking it. You won't make French baguettes but you can make bread.
http://www.thefreshloaf.com/node/39204/bread-home-milled-soft-wheat-berries
Here is an interesting read on baking temps.
http://www.thekitchn.com/whats-so-special-about-350-f-food-science-217960
I make sandwich thins all the time. I use regular bread dough and make them into flattened discs (about 1/2 inch thick) and bake on cookie sheets. A more breadlike consistency than naan or chapatti. They would probably do well in lower temps, also.
Do you have electricity? Crock pots and roasters can be used to make bread. Campfires are also used but usually require a dutch oven or other covered container.
Good Luck! Sometimes necessity IS the mother of invention.
it just takes longer.
Thanks everyone for the suggestions! There are some good leads there. I will explore them all as when I am not here I am on a boat with minimal oven, but with good strong flour and bread pans, etc. so not as challenged as here.
Here the main challenge is the lack of strong flour and an oven that drinks propane.
I *do* have a crock pot available (something I have never used) and electricity, so I might explore that option - good suggestion!
And apologies for the slow response - the internet was down for a couple of day.
Again, many thanks
liz