Sourdough bannock bread is very easy and delicious on the stove top.
Use your favorite sourdough bread recipe. On the second rise gently shape your dough into a circle that will fit in that cast iron pan. The dough should be no more than a centimeter high. 0 5 cm might be better, based on personal preference. Stretch the dough into this thickness, avoid rolling or compressing the dough. Let the dough rise on parchment or a pastry cloth dusted with flour.
When the second rise is complete gently preheat the pan. I imagine this won't take long using induction heating
. A small amount of butter added to the pan will result in a more browned and crisp crust, your preference. Lift
the dough using the parchment or pastry cloth and invert the dough into into the pan. Peel the parchment or pastry cloth away. Double chef
points for doing this in a way that results in a nice shape, smooth, and centered in the pan. Immediately add a half teaspoon of water
at the loaf perimeter and put a tight fitting lid on. After 5 minutes check on progress, adjust the temperature if needed. Flip the bread over when the smell is delicious and the crust is to your liking. Temove the lid during cooking
this second side. Cook the second side until you are happy. I usually shoot for an internal temperature of the loaf of 185 F.
Remove the bannock, bake another. Let the finished bread rest for 5 to 10 minutes before eating, allowing the internal cooking
process to finish.
Amazing sandwiches can be produced by keeping the dough thin and folding the hot bread around the fillings of your choice. On a cold morning hand a hot cheese omelette wrapped in bannock up the watch and there will be no mutiny this day.