Bread making

[Mike OReilly]

For me (and only speaking for me ), it’s not the power consumption of a bread maker that is the problem. I’m sure my solar system could manage that. It’s the fact that the best part of making bread is creating and working the dough. It’s the tactile and slow nature of the act that I enjoy. In addition, on my smallish boat, a bread maker would be a huge single-use device that I would take up valuable storage space.

Finally, it’s really not very hard to make bread. All it takes is a little elbow grease to beat and knead, and some time. I’m a cruiser — I’ve got nothing but time.

[Simi 60]

Same for us Mike, enough power to run a small city but making it yourself is more rustic, textural and flavoursome in our opinion.
Bread machine bread whilst nice is a bit vanilla in comparison.

This morning we have rolled out dough and made banana and egg roti for breakfast.
Left over dough will make pulled pork murtabak for lunch.

[john61ct]

Originally Posted by MikeFergie

30 - 50 Ah is only an hour worth of sun on my 2 panels so if done after 10 in the morning it’s a breeze.

Those must be some big honkin' panels!

[DotDun]

Originally Posted by john61ct

Those must be some big honkin' panels!

700W are big honkin' ????

[StuM]

Originally Posted by DotDun

700W are big honkin' ????

Presumably, thats 2 x 350W panels? Nope not "big honkin'" by any means, thye are becoming more common these days on cats with plenty of space.

And easily capable of putting out up to 50Ah in an hour in the middle of the day.

[DotDun]

Originally Posted by StuM

Presumably, thats 2 x 350W panels? Nope not "big honkin'" by any means, thye are becoming more common these days on cats with plenty of space.

And easily capable of putting out up to 50Ah in an hour in the middle of the day.

My (3) 275W - 825W total, no problem running a bread maker!!

[Olddan1943]

Originally Posted by Eder

I use a bread maker to make bread under sail....runs fine off the inverter.


Also use it to make pizza dough and pasta dough as well...ya I have a pasta cutter on board as well lol.


We try never to use store bread...to much sugar & preservatives.

How large of an inverter, how many and size are your house batteries, what's left after making those loaves of bread?
Where do you stow the bread maker?

[Eder]

Originally Posted by Olddan1943

How large of an inverter, how many and size are your house batteries, what's left after making those loaves of bread?
Where do you stow the bread maker?

I have a 2000w inverter, I have 500 AH house bank of Lifelines. Normally I only have 200 AH usable underway ...not sure how much the bread maker uses....its not too bad. We often put it on dough cycle which uses almost nothing but makes killer dough.
I have a dedicated shelf in a closet to store it, blender, ice maker etc...IP's have a lot of room to put crap like breadmakers lol.
I make bread & pasta dough by hand as well from time to time but it is quite a bit messier than just dumping ingredients into a tub, press start & return 3 hours later for sandwiches.

[Else eventyr]

In my current stove oven I have to turn the bread around four times to get it properly baked.

Is here anybody with experience with the oven in a Force 10 stove. Looking at a European compact 3 burners. Alternatively a Techimpex Top 3?

[44'cruisingcat]

&

Originally Posted by Olddan1943

How large of an inverter, how many and size are your house batteries, what's left after making those loaves of bread?
Where do you stow the bread maker?

We have a 1200 Watt inverter. When it's baking the breadmaker uses 400 Watts.

House batteries are 310 amp hour lithiums.

To make a loaf uses between 30 and 40 amp hours, but usually the charge controller is in float mode, so the batteries are pretty much full at the end of the bake cycle.

We keep the breadmaker in the pantry. Fits nicely.

[Sailmonkey]

Originally Posted by Else eventyr

In my current stove oven I have to turn the bread around four times to get it properly baked.



Is here anybody with experience with the oven in a Force 10 stove. Looking at a European compact 3 burners. Alternatively a Techimpex Top 3?

It’s a little bit of thread drift, but we put a pizza stone in our force 10 oven to cure all of the woes. It’s now an even heat and doesn’t go frigid as soon as you open the door.

[Olddan1943]

Originally Posted by john61ct

30-50AH for a loaf of bread sounds just nuts to me.

An electric setup where that makes sense, all I can say is must be nice, gotta be a big boat.

Originally Posted by Sailmonkey

It’s a little bit of thread drift, but we put a pizza stone in our force 10 oven to cure all of the woes. It’s now an even heat and doesn’t go frigid as soon as you open the door.

I am not pleased with the electric Force 10 oven. Significant temperature swing and will burn the rolls etc. Tried turning the rolls etc 1/2 through, little or no benefit.
Cooked the turkey breast in 1/2 time which messed up the preparation time of everything else.

[double u]

for the more rustic minded:
when wanting to stretch the flour (3 months at Chagos) we substituted 1 cup flour with 1 cup grated & pressed coconut (the c. milk went into the coffee..

[Macblaze]

Originally Posted by Else eventyr

In my current stove oven I have to turn the bread around four times to get it properly baked.

Is here anybody with experience with the oven in a Force 10 stove. Looking at a European compact 3 burners. Alternatively a Techimpex Top 3?

As someone else mentioned a pizza stone will help even out heat. I don't think any boat-based gas oven is going to be much better than an other. I have a friend who had great success with stoneware loaf pans as well...



https://www.pamperedchef.ca/shop/Bak...+Loaf+Pan/1417

[Mike OReilly]

Originally Posted by Else eventyr

In my current stove oven I have to turn the bread around four times to get it properly baked.

Is here anybody with experience with the oven in a Force 10 stove. Looking at a European compact 3 burners. Alternatively a Techimpex Top 3?

I have a Force-10, 2-burner European model. My oven is small, but to bakes pretty even. I do find it is slightly cooler in the back. As long as I keep my loafs slightly forward, it works great.

I actually tried the pizza stone idea for a while. Only seemed to diminish my oven’s efficiency and create cool spots. I suspect this is due to the size of my oven — it’s only about twice the size of a toaster oven .