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The No Oven Challenge has enticed us to be creative with ingredients, methods and equipment. Members have shared breads cooked by frying, stove-top and charcoal grilling, make-shift wood fire, and steam. Lessons to be learned all around, but success, none the less!

My entry is a steamed brown bread, similar to those served in Boston and the eastern seaboard. It's whole grain - graham flour and cornmeal, leavened by baking soda, moistened with tangy yogurt, sweetened and deeply colored by molasses and a little brown sugar. Add-ins included dates and fresh cranberries.

These were also done for Xmas dinner tonight.

I really liked how the Triple Kamut loaf turned out so I repeated it and also made up a Triple Spelt loaf. I used fresh ground spelt flour so I am really curious to see what it tastes like. We are having Xmas dinner today so I was busy baking all kinds of bread. Here is the recipe for the Triple Spelt loaf.

I have really enjoyed while baking for this challenge. I was on a business trip 11 days and my starter had a rest period in fridge. The weather today was beautiful although -7 dC in the morning but warmed quite a bit before noon. I decided to use my Weber Performer grill to bake a bread for this challenge. 

I should have posted this yesterday but I was just feeling uninspired to write anything. This is also my first bake without Pochi, our very loyal and loving dog. He was our only dog when I started baking. I am still saddened as I type this but at least we are moving on.

What a fun challenge this was! This was my first ever attempt at doughnuts, which I’ve been meaning to try, but given that I don’t really have a sweet tooth, I’ve never found quite enough motivation. This challenge was it. 

Here’s the formula:

Hey there old pals. I'm finally getting around to posting some of my own breads to the forum, rather than just parasiting and commenting on everybody else's. One of these days I'll provide a more detailed introduction of myself, but for today I'll just do a write-up on the bread. There are rugs to vacuum and dogs to feed, so this will just have to suffice !

Well this is take two at this hydration. I forgot to steam the oven on my first attempt and ended up with a hollow brick. I used a well olive oiled counter and oiled hands to do the stretch and folds using my finger tips rather than my palms to massage the S&F's.  This made a nice loaf with a great crust and nice open crumb. Still doesn't look what a ciabatta should look like though. Oh well, press on!

Happy baking! Ski

The 123 SD recipe is one of the very best ones and by far the easiest to remember.  It seemed the perfect recipe for Job’s Challenge Bake where the baking process in the temporary, brick WFO would be a bit complex and way more complicated than using the electric Big Old Betsy that bakes our usual loaves.

I had some Chocolate Coffee flavored Malted Wheat left-over from a rye bake from last year and it was just crying out to be used in a porridge style bread.  Throw in some cream cheese and shaved Parmesan cheese (not that grated powder stuff that tastes like saw dust) and mix with some freshly ground Spelt and Whole Wheat and a few other goodies and what's not to like?