How to bake bread on board ?

Serves 4-5 people
Preparation time : 5 hours
Cooking time : 30 minutes to 1 hour depending on the cooking method

 

INGREDIENTS

750g type 45 or 55 flour
1 bowl of lukewarm water
2 sachets of freeze-dried baker's yeast
1 teaspoon of salt
1 teaspoon of sugar (preferably brown)

 

PREPARATION

1. Mix the 2 sachets of yeast and brown sugar in the bowl of lukewarm water. The brown sugar helps speed up fermentation.
   You can use sea water and mix half sea water with half fresh water, but in this case you should not add salt.
   Leave the yeast to hydrate for about ten minutes.
2. Then pour the mixture into a large bowl and add the salt (unless you have used sea water). Next, add 500g of flour and mix well to obtain a sticky, smooth dough. Knead well until the dough is firm and no longer sticky. Add about 100 to 150g of extra flour for a firm dough.
3. Once the dough no longer sticks to your fingers, continue kneading, mixing, stretching, and turning.
   Then, form a ball by folding the edges inward to incorporate air into the dough. This will aerate it and help your bread rise more during baking. Continue kneading for 10 minutes.
4. Flour a mixing bowl and place the ball of dough in it. Cover with a damp cloth and leave the dough to rest for 1 to 2 hours in a sheltered place on the boat. The warmer it is, the better! The temperature should be between 24 and 27°C. The dough should double in volume.
   Knead again and leave the dough to rise for another 2 hours.
   When the dough has risen well, knead one last time.
5. Installer la boule de pâte sur une feuille de cuisson et former une boule, une baguette, une couronne... selon votre envie. Plus les boules seront petites, plus le temps de cuisson sera court.
   Si vous n'avez pas de papier cuisson, huilez la plaque de cuisson.
   Faire des entailles sur le pain pour le décorer. Laisser reposer à nouveau quelques minutes, le temps de chauffe du four.
   Pour obtenir une belle croute croustillante, humidifier le pain avant de l'enfourner.

 

3 METHODS FOR BAKING YOUR BREAD

1. Baking bread in the oven

Preheat the oven to 250°C. Place the bread on a baking sheet lined with parchment paper or greased with oil and bake when the oven is hot. Allow 30 to 45 minutes for baking (depending on the power of the oven and the size of the bread).

Remember to turn the bread regularly during baking as Eno ovens are not equipped with a fan.
Halfway through baking, lower the temperature to 180°C.

 

To check if the bread is cooked, tap the crust; the bread should sound hollow when tapped with the back of your index finger.
Leave it to cool on a wire rackso that the moisture can escape before eating.

 

2. Bake bread in a pressure cooker

Pour oil into the bottom of the pressure cooker and gently slide in the ball of dough.
Close the pressure cooker with the lid (without engaging the piston) and cook over very low heat. If the heat is too high, the dough will stick to the bottom. If the heat is too low, the cooking time will be longer and the crust will not form.
After 30 minutes, turn the bread over. Continue cooking for another 30 minutes.
Cooking in a pressure cooker is more delicate and requires a little practice to master.

3. Cooking bread in a frying pan

Proceed as for cooking in a pressure cooker. The bread will be less thick (flatter shape). Remember to turn the bread over halfway through cooking.

 

Now it's your turn!