A Sailing Adventure in the Galley
Ahoy, fellow Bread Baking Lovers! Welcome to my blog, where I’ll be sharing the exciting journey of baking a delicious loaf of bread while sailing the open seas. Join me as I navigate the unique challenges and joys of creating a homemade no knead loaf on a sailboat. From not kneading the dough to savoring the warm, freshly baked bread, this sailing and baking combo is sure to delight both your taste buds and your sense of adventure.
1: Planning and Preparation of Bread Baking
Before we set sail on this baking escapade, let’s discuss how to plan and prepare for baking bread while on a sailboat. We’ll cover essential ingredients, necessary tools, and considerations for boat size and safety.
First of all since we are limited on space I use these mixing bowls . They stack, they have covers for raising of the dough and they come in red and don’t rust which is always a problem either on the sea or living in a house close to it. I’ve done both.
Our sailboat is small 30ft in all. Yet we have a stove and oven that I use extensively. I love to bake. Kerosene is our fuel which makes it easy to find on remote islands. Easy to store not violative. I bake my bread in a red Enameled Cast Iron Covered Round Dutch Oven. (Do you see a trend here) Like this one. Easy to clean, bakes bread perfectly and can be used for cooking of stews or chicken. Yep I’ve done those too. Its enameled cast Iron wont rust tada!
2: The Art of Kneading or Not of Bread
I don’t knead dough, doing it on a sailboat comes with its own set of challenges. I’ll share my recipe and tricks for making a no-knead bread to ensure a perfectly textured loaf.
Don’t ask me how long it’ll keep. Our bread usually last two days before its gone.
3: Bread Baking in Limited Space:
Baking bread in the confined space of a sailboat galley can be an adventure in itself. In this section, adjusting baking times and temperatures, and strategies to avoid any mishaps amidst the waves. How ever for you land lovers Ill also include the instructions for baking in a gas or electric oven. But I would still use the Dutch oven.
4: Savoring the Success of Bread Baking:
Finally, after the hard work and anticipation, it’s time to enjoy the fruits of our labor! We can now savor that warm, freshly baked loaf of bread while soaking up the beautiful scenery and serenity of our sailing experience. Don’t forget tho, do not cut that bread when fresh out of the oven. Wait for 30 -40 min to let it cool and the gluten to form.
Here is the recipe I use. Its pretty forgiving. I make sure to aerate the flour. By that I mean stir it up and use a spoon to put into measuring cup. Level any off with a flat knife.
At times I have added nuts, dried cranberries, or spread it out and added cinnamon and sugar before rolling it up and baking . I also add 1 table spoon of sugar.
This recipe came from https://www.jennycancook.com/recipes/faster-no-knead-bread/
Faster No Knead Bread.
- Prep Time: 3 minutes
- Cook Time: 40 minutes
- Total Time: 2 hours
- Makes: One loaf
- 3 cups (360-390g /12 3/4 ounces) bread flour or all purpose flour (AERATE FLOUR BEFORE MEASURING –
- 2 TEASPOONS instant or RapidRise yeast (1 packet/7 g)
- 1 teaspoon salt
- 1 1/2 cups hot water (up to 130° F)
- (about 2 Tablespoons extra flour for shaping)
- Combine flour, 2 teaspoons yeast, and salt in a large bowl. Stir in water until it’s well combined.
- Cover with plastic wrap and let stand at room temperature for 1 hour.
- After 40 minutes, place a 3 to 6-quart Dutch oven with lid in a cold oven and preheat to 450° F.
- After the dough has rested for the hour, place it on a well-floured surface and sprinkle with a little flour.
Using a scraper fold dough over 10-12 times & shape into a rough ball.
- Place in a parchment paper-lined bowl (not wax paper) and cover with a towel or another bowl. Let stand on counter top for 15 minutes.
- After 15 minutes, carefully, using oven gloves, lift the parchment paper with the dough and transfer gently into the hot pot. (the dough sits inside a parchment
“basket” inside the pot). Cover and bake for 30 minutes.
- After 30 minutes, remove lid and parchment paper.
Return, uncovered, to oven and bake 10 – 15 more minutes. Let it cool at least 15 minutes before slicing.
- METRIC: The standard for weighing flour is 1 cup = 120 grams.. But when I weigh one cup I get 125-130 grams. Please decide what works for you.
Baking a loaf of bread on a sailboat is a unique and rewarding experience that combines the love of sailing with the satisfying art of bread-making. From the planning stages to the final tasting, this blog aims to equip aspiring sailors and baking enthusiasts alike with the knowledge and inspiration to create their own culinary adventures .
So as we hoist the sails and get ready to embark on another voyage! Stay tuned. We will explore not only the the joys of bread baking but baking pies, roasting chickens and all on the high seas. For now its one loaf at a time. Fair winds and happy baking!