Can you Make Sourdough without Oven

[Pelagic]

I don't have an oven, just induction stove top and BBQ.
I do have an old National Bread machine, but says you can't make sourdough in it

Sourdough is the only bread I enjoy
Any ideas on something portable that could bake sourdough at 450°

[captain465]

I've never tried it, but I have heard that you can bake bread in a cast iron dutch oven.

[Pelagic]

Originally Posted by captain465

I've never tried it, but I have heard that you can bake bread in a cast iron dutch oven.

Yes, but do those still need to go in the oven?

[chris mac]

A Dutch oven can be used in a barbecue for bread. Provided the barbecue lid will close. You can also do it range top, however I have never tried it myself.
Bread can be cooked directly on the barbecue grill. I do buns this way all the time. A loaf might be a little tricky with temp control

[sailing_gal]

I have some very heavy duty stainless steel pans that I can cook a cake in on top of the stove. So, your dutch oven might work if it is heavy enough. Use a tight lid and low heat.

[Sparx]

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.

[Monte Cresto]

You can use a pressure cooker on the stove top on a low flame.
After charging batteries we put the dough on the engine to rise
for 30 minutes - 1.0 hour. Then the low flame on stove. We did
this every 3 days and had fresh bread clear across the Pacific.

[Cpt Mark]

There's a product called Omnia Oven. Solar.

[bailsout]

Did you try it in your bread Maker? Maybe try with a smaller amount of dough?

[Lodesman]

You could try using a pizza stone on the BBQ. No idea if it works with bread, but we've done amazing thin-crust (Euro-style) pizza that way.

[Franziska]

I'm baking sourdough bread all the time in my bread maker.
Works flawless.

I used spelt flower and water 1:1 to make the initial dough. Store it in a loosely closed jar in a warm environment.
When I noticed it's starts to be active I added 1 large spoon water and a similar amount of spelt flower to it.

Important. Cleanliness, do not touch the dough you grow and do not breath into the jar.
It should smell sour, but not like vomit.
If it smells like the latter start again.

After a few days I had enough to bake bread and keep the sourdough alive.

250ml Water + 600g spelt flower +250g Sourdough+1 table spoon salt+1 table spoon sugar.

Choose dough mixing program. After about 1 hour remove hook.

Sometimes I put a bit of olive oil salt and pepper on top than.

Put baking timer on to start baking in about 6-7hours.
Bake 1 hour. Done.

Tasts real good with butter & salt. Especially when still warm.

Auto programs do not work for me.
If the dough does not rise, use a little less water.

You can bake this also successfully in an Omnia circular oven which goes on top of a gas stove.

[1950]

I make yeast bread on induction cook top and cast iron Dutch oven. I cook about 25 minutes on bottom then flip the the oven over an cook the top about 15 minutes to form top crust. Works very well.

Dwight

[dannc]

Originally Posted by Pelagic

I don't have an oven, just induction stove top and BBQ.
I do have an old National Bread machine, but says you can't make sourdough in it

Sourdough is the only bread I enjoy
Any ideas on something portable that could bake sourdough at 450°

I wonder why they say sourdough won't work in the oven?

I have been making sourdough bread for a couple months since yeast is in short supply. Always wanted to make sourdough and the lack of yeast forced me to create a starter.

My sourdough does not rise quickly, and from reading sourdough recipes, they are adding yeast or some sort of helper. What I have found is that I should let the sourdough rise much longer than a yeast bread. I made a sourdough batch on Saturday night and put it in the cast iron bread pan. I baked the bread last night and it took a good 24 hours for the dough to rise most of the way in the bread pan. I should have waited until this morning to bake the bread. It would have risen a bit more AND I would have had warm, crunchy bread for breakfast.

I do not bake at 450. The recipe I have based the bread I am now making said 350 but I have gone up to 400 to just speeds things up a bit.

My guess is that sourdough might not rise as fast for the bread maker programing? Can the bread maker just make the dough and then cook when you want it too? Or add a bit of bread yeast if you have it. Really, what can go wrong with trying the sourdough in the bread machine? I would think it would still be edible.

You could always use the bread as fish bait.

Later,
Dan

[Sparx]

Originally Posted by Franziska

I'm baking sourdough bread all the time in my bread maker.
Works flawless.

I used spelt flower and water 1:1 to make the initial dough. Store it in a loosely closed jar in a warm environment.
When I noticed it's starts to be active I added 1 large spoon water and a similar amount of spelt flower to it.

Important. Cleanliness, do not touch the dough you grow and do not breath into the jar.

Totally agree with this recipe. It is very similar to how I make sourdough.

Swap rye for spelt also works very well. The ratio of wheat flour to rye or spelt can be varied to create a wide variety of breads. Once the starter is established it can weaned off the spelt or rye. There is a world of natural yeast breads to be (re)discovered out there.

[Martkimwat]

Originally Posted by Pelagic

Yes, but do those still need to go in the oven?

In a word - yes!