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Big dave



Joined: 20 Aug 2005
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PostPosted: Sat May 14, 2022 8:48 pm    Post subject: Coleman Oven Reply with quote

Has anyone ever tried using a Coleman oven over the two burner Origo alcohol stove? If so did it get hot enough to bake ?
Thanks for the input.
Dave
Raven Dancer.
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Peter & Judy



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PostPosted: Sat May 14, 2022 9:32 pm    Post subject: Reply with quote

We have quite good luck backing biscuits and muffins on the Wallace in our aluminum dutch oven.
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Big dave



Joined: 20 Aug 2005
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PostPosted: Sun May 15, 2022 8:24 am    Post subject: Reply with quote

Pretty sure the BTUís on the Wallas is quite a bit higher then the BTU output of the Origo alcohol stove which is 7000 btuís per burner. And I am just not sure if thatís enough heat to raise the internal temperature of the oven to 350 degrees or more which is a pretty average baking temperature in a reasonable amount of time.
Dave
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thataway



Joined: 02 Nov 2003
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PostPosted: Sun May 15, 2022 11:11 am    Post subject: Reply with quote

In the past we have tried to bake in the "Coleman Oven" over a propane fired stovetop. We had better luck with dutch ovens, as Peter and Judy note.

The heat distribution in one of the sheet metal ovens is part of the issue.

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Thataway
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smckean (Tosca)



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PostPosted: Sun May 15, 2022 5:02 pm    Post subject: Reply with quote

I learned about this Swedish baking pan by watching cruising sailing videos on Youtube (Ran II specifically). It was a bit expensive but I took a chance and am very satisfied.

https://www.amazon.com/dp/B000YLJQ5U?psc=1&ref=ppx_yo2ov_dt_b_product_details

I highly recommend getting this too since cleanup is easy etc.

https://www.amazon.com/dp/B07KGJRQ3M?psc=1&ref=ppx_yo2ov_dt_b_product_details

Here are the results. First photo is my normal bread (I love artisan bread and bake it at home all the time, but I wanted to create fresh bread on the boat using just a single propane/butane burner (7000 BTUs?). Home baked bread is best eaten in 36 hours or so, so it is imperative to bake often.)




Next photos are from baking bread using this unit. The photos are from a test at home using an old camping stove. I've since added a bit of welding insulation between the bottom 2 pans which allows the top of the bread have a brown and better crust without burning the bottom.






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Big dave



Joined: 20 Aug 2005
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PostPosted: Sun May 15, 2022 11:42 pm    Post subject: Reply with quote

Sandy your bread looks Amazing
I too am a sourdough bread baker.
Do you use a propane heat source on the Omni oven ?
Thanks for all the information.
Dave
Raven Dancer
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smckean (Tosca)



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PostPosted: Mon May 16, 2022 3:16 pm    Post subject: Reply with quote

Big Dave,

Yes, I used propane for the test (note the standard 1 pound propane bottle). Nothing special about the burner.....the typical size you find on a boat. Surprising to me is that the problem isn't too little heat to properly bake the dough, but that I have to set the stove so it doesn't get too hot.

Thanks for the compliment on my "normal" bread. I must admit I've gotten pretty good at it over the years. I have found that to get good bread I have to start with high gluten flour (at least 12%). I do not use "general purpose" four. I also spend hours getting dough "just right". Lately I've been experimenting by varying the amount of rise I allow during the bulk stage vs proof stage vs in the oven. I've been surprised that cutting the rise on the short side before putting the dough in the oven produces better crumb. I presume small pockets of gas expand in the oven, but if I allow too much rise before the oven, the holes are already too big. However, as you know, it's more of an art (guessing) than a science Wink
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hardee



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PostPosted: Sat May 28, 2022 9:17 pm    Post subject: Reply with quote

Hey Sandy, WOW that is really good looking bread. I used to do sourdough bread and pancakes but haven't for many years. And you are right, it needs to be fresh. No way to buy that at a grocery store.

Harvey
SleepyC Moon


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starcrafttom



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PostPosted: Sun May 29, 2022 1:13 pm    Post subject: Reply with quote

Quote:
BTUís on the Wallas is quite a bit higher then the BTU output of the Origo alcohol stove which is 7000 btuís per burner.


the reason we got rid of the wallas is that is does not heat up as well or as fast as the origo we have now. Susan does a lot of fancy cooking in the boat and very much prefers the Origo for its heat , ease of lighting, control of heat etc. I think it would be just fine for the baking of bread.

Susan has been suffering thru the process of making her own sourdough starter and bread. I have been suffering thru eating it.

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thataway



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PostPosted: Sun May 29, 2022 1:32 pm    Post subject: Reply with quote

Tom, I have been told that the original starters were kept in the armpits of the Gold prospectors in AK. We had one of those starters in AK and it make truly great bread. The engine room of the Cal 46 was perfect temperature for the bread to rise--and we had a real oven to bake it in. We always had home made sourdough bread in AK.
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