Scantlings

Holidays = baking time.

This year, for me, that means a resumption of bread baking after an inexplicable 20 year hiatus. Started a potato-water sourdough starter last week. Here is the first loaf to result from that:

Anomaly wrote:Holidays = baking time.

This year, for me, that means a resumption of bread baking after an inexplicable 20 year hiatus. Started a potato-water sourdough starter last week. Here is the first loaf to result from that:

IMG-20161123-WA0001.jpg

WP_20161123_15_54_42_Pro.jpg

Beautiful and delicious looking. Used to bake bread all winter, but bread is now off the regular menu.

I cheat and use a breadmaker to make the dough, but I do the rolling and bake it in the oven. I make 1-2 loaves of whole grain bread a week. I'd like to make a sourdough loaf, I should look into it.

OM, bread was off the menu for a few years, but now I'm partaking of small amounts. (Small means 1/4 of a slice) In those small quantities, it seems not to put on the pounds.

Beau, I should mention that the loaf featured above was baked in a Griswold dutch oven. I got the idea (for the Griswold) from you here on Scantlings some time (years) ago. Thanks.

Anomaly wrote:Beau, I should mention that the loaf featured above was baked in a Griswold dutch oven. I got the idea (for the Griswold) from you here on Scantlings some time (years) ago. Thanks.

I thought that pot looked familiar. I just showed my Admiral the picture. She wondered if the pot was in the oven or on the stove top?

BeauV wrote:I thought that pot looked familiar. I just showed my Admiral the picture. She wondered if the pot was in the oven or on the stove top?

Baked in the oven-- with the lid on for the first 40 minutes and lid off the last 20. The Griswold had just been pulled from the oven in that photo. We use that pot on the stove top too. It works really well on top of the Dickinson stove on the boat.

We used to have one of those pots as a kid!

Funny story, a family friend who lived on a 22 ft sail boat would rise the dough in one, row ashore and light a fire on the beach and bake his bread in one of those.
Then he would cut of all the crusts and eat them, that was his favourite part!
We would joke that he would take a ball of dough to the beach, and return with, a ball of dough!
He was a bit of a hard case, before he had a dingy he would just take off his shirt and swim to shore holding his shirt above the water the put it back on.

Thanks Anomaly. that photo brang back some good childhood memories.

Jeroen.

We used Dutch ovens all the time when my son was a scout when car camping (definitely not on hikes!). We cooked all sorts of things such as bread, cakes, cobblers, stews of course and jugged hare once. I forget the number of charcoal briquettes we used for each dish but I have the instructions around here somewhere.

Thanksgiving day: salmon dill pie:


And the bride baked a tarte tatin:


Last night, we tried making "stuffies":


The weather looks like its warming up again here--- may have to pause with the baking and try to get out sailing one last time before taking the sails off!

The spousal unit bakes cookies and things during the holidays and I rush them out of the house to friends and co-workers as quickly as I can so that we don't feast upon them like locusts.
Now that the propane system is working on the boat, I want a pressure cooker and maybe a Dutch oven.

Dutch Ovens have the distinct advantage of being perfectly legal heavy objects, which need to be stored to windward

The other thing I love about them is they are GREAT for shore meals. My Mother used to take ours on the tiny 23' cutter and we'd cook what we caught ashore like this:

BeauV wrote:Dutch Ovens have the distinct advantage of being perfectly legal heavy objects, which need to be stored to windward

The other thing I love about them is they are GREAT for shore meals. My Mother used to take ours on the tiny 23' cutter and we'd cook what we caught ashore like this:

Ah, the memories - we had a set up just like that. Weighed a ton to carry around any only for car camping with short walks. We had the one with the lip on the lid so you could put coals on the lid and bake evenly. Flip the lid and it made a nice griddle.

Elephant foot's bread and potjiekos.....

Please stop it!
You guys are making me hungry!

Yes, Mom had the flat top lid AND the "self basting lid" (domed with little rings to drip on what was cooking.) My job was to haul all the gear ashore in the 6' dinghy, build the fire and get things going. Mom would arrive on a later trip with the food and we'd all sit around poking the fire and waiting for yummy stuff to appear! Great memories.

Anomaly wrote:Thanksgiving day: salmon dill pie:

WP_20161124_13_04_20_Pro.jpg

And the bride baked a tarte tatin:

WP_20161124_13_05_40_Pro.jpg

Last night, we tried making "stuffies":

WP_20161126_19_47_44_Pro.jpg

The weather looks like its warming up again here--- may have to pause with the baking and try to get out sailing one last time before taking the sails off!

One of my relatives in RI introduced me to the poor man's surf & turf: stuffies and hot dogs

I let the bread machine make the dough for pizza crust and hamburger buns. I make the Christmas-time cinnamon buns by hand.