![\"\"](\"https:\/\/www.azuse.cloud\/wp-content\/uploads\/2020\/05\/DSCN2745-300x225.jpg\")
<\/p>\n<\/p>\n
This is about making your own bread, in the simplest possible manner. It does not require a working oven. The video shows you everything you need to do, including oiling the proofing bowl and the skillet. I’ve added the ingredients list and quantities below. The video producer\/cook is Italian, so the ingredients list and instructions are in Italian, but turning on the “closed caption” feature on your desktop will give you the English version.<\/p>\n
Also, note that the bread baker has a flame diffuser on the burner she uses to bake the bread. This is easy to find on the internet. It’s just a steel plate that spreads the heat on a cooktop burner which makes what you’re cooking more evenly cooked – or in this case, baked.<\/p>\n
The Perfect Refuge stovetop bread video on 9\/23\/2020 on YouTube.<\/p>\n
This is a video with instructions in Italian (turn on closed captions for English) making bread on the stovetop in a skillet, without an oven. She has a flame spreader or heat diffuser on the burner, which can be found online at a very modest price. She’s using a two-handled skillet, although there are also instructions for doing this stovetop bread production with a Dutch oven.<\/p>\n
Note that she does not appear to be timing the length of time in the skillet on the burner, but if you pay attention, the scent of freshly baked bread should alert you.<\/p>\n
Let it cool for a few minutes, then slice off a piece. It should smell and taste good. Look at the texture: that is the way bread is supposed to look when you slice it off the loaf.<\/p>\n
Ingredients list<\/strong>:<\/p>\n 4oo grams of flour<\/p>\n 2 teaspoons of sugar<\/p>\n 7 grams of dry brewer’s yeast<\/p>\n 200 to 220 milliliters of water – pour in at little at a time (Watch her technique.)<\/p>\n 1 teaspoon of salt<\/p>\n She does coat the the dough with extra virgin olive oil before she puts it in the proofing bowl. Cover it and let it rise for about 1.5 hours befor you put it in the stovetop pan to bake it. This is rustic bread, but it is free of all the preservatives and artificial stuff that we’re finding is bad for us.<\/p>\n