How to Bake Bread on a Boat (bonus ep)

BREAD RECIPE BELOW! Our channel is made possible by you! Check out our Patreon account to get access to weekly real time updates (during boat season), early access to the videos, and maybe even surprise handwritten letters delivered to your mailbox. Patrons are what keep this channel alive! https://www.patreon.com/user?u=13249792 The ORIGINAL, frying pan bread recipe on Magic Carpet 1: https://www.youtube.com/watch?v=_Up9Tmcc0EY BREAD RECIPE -- You will need: kitchen scale, cast iron or other heavy pot with a lid, oven that can get up to 450. INGREDIENTS: -900g flour. Try for at least half white flour, the rest some sort of whole wheat or other grain. My favourites are spelt or rye. If using rye, use about 650g white, the rest rye. -1tbsp salt (sea salt or kosher salt. If you're using table salt, reduce this a little). -1tbsp active dry yeast -680g luke warm water. METHOD: -Combine all ingredients. Stir until a shaggy dough forms. Wait 5 minutes. -Get your hand really wet so the dough doesn't stick. Reach under the dough, grab it, pull it up, stretch it, and fold it over itself. Repeat this motion several times until you have a nice ball. Cover and let rest. -When you have time, or about after 30mins and then again after about 1hr, repeat the stretching motion. -In total, let the bread rise for about 4 hours or so. You can go way longer, but don't go under. You can even leave it to sit in the fridge for days. -When it's time to bake, stretch the dough again. Do a really good job of it this time, try to let all those gasses from the bubbles in the dough escape. -Put heavy (preferably cast iron) pot with lid into oven. Preheat oven to 450. -If you're proper: flour a work surface. Turn the dough out. With the dough "upside down," tuck the edges of the dough into the centre, creating a nice firmly stretched top. If you aren't proper: do all of this in the same mixing bowl to save dishes. -While the oven preheats, let the dough rest upside down in a proofing basket, or in a clean mixing bowl lined with a dry tea towel. Make sure everything is well floured to prevent sticking. -When the oven is ready, carefully remove the pot. Place the bread into the hot pot. Score the top with a knife. Put the lid back on, put into oven. -Bake for 40 minutes with lid on. Then, remove lid and bake for another 10-12 minutes, until crust is nice and golden. TROUBLESHOOTING: -If dough doesn't rise, then your yeast doesn't work. Time for new yeast. -If the bread bakes unevenly, then your pot isn't thick enough, or perhaps the lid of the pot isn't thick enough. Our oven is quite bad at baking evenly, but the pot really fixes that. -Every oven is a bit different. You may need to adjust baking times for your oven. However, the baking times for me are the same on our boat, at my parents house, and at the apartment we lived in during refit -- so I think the recipe holds true for most ovens. It's the pot that makes most of the difference. Magic Carpet II is a Cape George 36, built in Port Townsend, WA in 1982. Her hull and ballast were built by Cape George Marine Works, and the rest was finished by the original owner. Check out our website to learn more about us: https://sailingmagiccarpet.com/ If you’d like to support us but patreon isn’t your thing, you can make a one time donation via PayPal, and we will send you many thanks in return!! https://www.paypal.me/aladinorovegno Check out Maya’s music on Spotify and iTunes! SPOTIFY: https://open.spotify.com/artist/3ypa1AKDFqSOP6Cg2GX53p?si=SLM8H6ZPR4CXyDtaqVDWGA iTUNES: https://music.apple.com/ca/artist/maya-eliza/1518186756 We are on instagram at @SailingMagicCarpet Color graded with Phantom Luts by Joel Famularo Our email address is for business inquiries only, please! If you do have a business inquiry or other proposition, please email us at SailingMagicCarpet (at) gmail.com