Woodstove Cooking: Sourdough Wheat Bread
I’ve wanted to bake bread for a long time. The problem, I don't have an oven at the float cabin. Then I thought, why not try inside my wood stove. I purchased an extra stove brick to create a flat baking surface and got some hot coals going. But I’m getting ahead of myself. Making bread is an all day affair.
The night before I got my sourdough starter out and fed it. By morning it was good and bubbly. I chose a recipe from the Family Circle Illustrated Library of Cooking (look in a used bookstore for this out-of-print collection) and cut it in half to make one loaf for my small “oven.” Here it is:
Sourdough Wheat Bread
½ envelope active dry yeast (1 1/8 teaspoon)
½ cup very warm water (100°F/38°C)
¾ cup sourdough starter
1 tablespoon sugar
1 teaspoon salt
2 ½ cups flour
- Sprinkle yeast into very warm water with half the sugar and let stand 10 minutes to foam. This will ensure your yeast is good.
In a large bowl blend the yeast mixture, sourdough starter, remaining sugar and salt. Beat in 1 cup all-purpose flour until smooth. Add 1 cup wheat flour a little at a time until completely incorporated. Mixing at the end is easier with your hands.
- Turn out on a board and knead for 10 minutes. I don’t have a board so I use plastic wrap taped to my counter. Use the remaining flour as needed to keep the dough from sticking.
- Form into a ball and place in a greased bowl. I use margarine. Roll it over to coat all sides.
- Cover with a towel and put in a warm place to rise (1-2 hours or until double in size).
Punch the dough down, turn it out on a board, cover it with the bowl and let it rest for 20 minutes. While you wait, grease a 9x5” baking pan (or cookie sheet) and sprinkle it with cornmeal. I used a baking pan because of the limited space in my wood stove.
- Knead the dough a few times and then roll it into a loaf shape. Pinch together any open seams on the bottom. Place the dough in the baking pan, cover with a towel and put in a warm place to rise again (1 hour or until double in size).
Make slits 2” apart on the top to prevent cracking. If you like a crispy crust, mix 1 teaspoon corn starch with ¼ cup water. Brush the surface of the bread before and once again during baking. Use aluminum foil to shield the bread if using a wood stove.
- Bake for 40 minutes in a 400° oven. When the bread sounds hollow and is golden on top it should be done. When I took mine out of the pan it felt a little raw on the bottom. I put it bottom side up and returned it to the oven for 10 minutes. An extra benefit was a crispy crust all around. Yum!
Do you have any cabin or camp cooking recipes? I'd love to hear them.