As good French people, bread is an essential part of our diet. Yet, it is difficult to buy your baguette in the middle of the ocean... And even if some breads (loaf, country ball) keep a little longer, it is difficult to enjoy a slice of fresh bread after several days of sailing. So how can you enjoy a warm loaf in the middle of the Atlantic or at anchor in the tropics? It is quite possible to make bread on board, with some basic ingredients, a lot of time (about 6 hours between preparation and rest) but it's not as if you don't have time on board...) and an oven. And for those who do not have a stove with oven, no panic, the bread can also be prepared in a casserole or pan!
Once again, besides filling your stomach with good bread, making it is a real moment of sharing and cohesion. Indeed, even children can get started and the workshop can become a real playtime for little budding bakers!
For 4-5 people :
To make bread, you need flour, water, salt, baking powder and a little sugar.
- About 750 grams of flour
- A bowl of warm water
- 2 sachets baker's yeast
- One teaspoon salt
- One teaspoon sugar (preferably brown).
Flour
To make bread, the baker uses special flour that is not sold to the general public. Try to get some from your bakery before departure, otherwise choose wheat flour type 45 or 55. (The size is indicated on the package)
Type 45 flour is finer and mainly used for baking. It will provide a very nutritious bread with a compact crumb. Type 55 flour is the most common, less"refined" than type 45, but more suitable for bread.
The water
Water plays an important role in making bread and will give it a taste. So choose spring water or rainwater or water from your reservoirs. You can also use sea water (half fresh water, half salt water) which will replace the addition of salt.
Yeast
It is the yeast that ferments the bread dough. Fresh baker's yeast, which is mainly found in cube form, does not keep for long (a short week) in the refrigerator (your boat must first be equipped with it) and is less easy to use. You should therefore prefer freeze-dried baker's yeast in sachets, which can be bought anywhere in supermarkets. Be careful not to confuse with baker's yeast..
Sugar
The sugar - choose the roux - will accelerate the fermentation of the bread dough. Simply add a teaspoon of brown sugar to the yeast.
Salt
It is essential at the risk of tasting a tasteless bread! The quantity is difficult to predict and depends on the taste of each one. But a teaspoon is usually provided.
