Do You Own A Stoves in Hastings? Here's How To Cook Bread

If you are not used to cooking on a wood stove, it isn’t as hard as it looks. It will also provide tastier meals than you can imagine too. But first of all, you must know how to cook with your wood stove from Stoves in Hastings.

Getting to Know Your Stoves in Hastings

The easiest way to start is to learn to cook on top of the stove. You have probably already discovered that different areas of the stove top are hotter or less hot than other areas. Finding the right cooking temperature is simply a matter of “knowing” your particular stove. The stove top will be our wood burning stove the hottest area is always somewhat to the right of the firebox. This is where I put pans for a quick boil or anything that requires really high heat. If a lower or more moderate temperature is needed, or as the food cooks, I move the pans to different areas of heat on the stove top.

exceptionally hot just over the firebox, however if the stove has heat channels that circulate the heat to the oven and reservoir, there will often be precise hot spots in other areas of the Sussex stoves top as well. In

Basic ingredients to Use

·         500g strong bread flour

·         10g yeast

·         10g sea salt

·         350ml lukewarm water

Instructions for Cooking Your Bread on Your Stoves in Hastings

Mix the dry ingredients in a bowl and then add the water. Mix everything together thoroughly and then scrape the dough out onto a clean surface. Knead for about 10 minutes until you have elastic dough. Form this into a ball and put into bowl and cover this with cling film. Leave to rest for an hour at room temperature, by which time the dough will have doubled in size. Then scrape the dough ball onto a clean, lightly floured surface. The dough can now be shaped into the desired loaf, or separate rolls.

Blithely dust the loaf with flour and cover with a floured tea towel for a further hour until it has doubled in size. Gently load the loaf onto a peel that has been speckled with a little coarse semolina.

This will help the loaf to slide easily from the peel. Spray the loaf with some water using a plant sprayer and load into the oven and close the door. Baking will take about 25-30 minutes for a large loaf and 10-12 minutes for rolls. When the bread is tapped underneath and produces a resonating sound the baking is complete.

http://gnowfglins.com/2014/01/07/fresh-bread-on-a-woodstove/
http://www.instructables.com/id/Cooking-and-baking-on-a-woodstove/
http://en.wikipedia.org/wiki/Wood-burning_stove