Coleman Oven
- Thread starter Big dave
- Start date
Peter & Judy
New member
We have quite good luck backing biscuits and muffins on the Wallace in our aluminum dutch oven.
Big dave
Member
Pretty sure the BTU’s on the Wallas is quite a bit higher then the BTU output of the Origo alcohol stove which is 7000 btu’s per burner. And I am just not sure if that’s 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
Raven Dancer
Dave
Raven Dancer
smckean (Tosca)
New member
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.
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.
smckean (Tosca)
New member
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:
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:
starcrafttom
Active member
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.
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.
ainesbaptist
New member
It looks like good bread. I have not tried that myself, but the pictures look good.
When we go camping, I mostly cook scrambled eggs, some bacon, and different kinds of pies in my Uno Casa Double Pie Iron Sandwich Maker, which I like a lot because it works instead of a frying pan and an oven for me. It is a super multifunctional device, and it’s the main quality for a device that you bring camping.
My favorite pies are hobo pie with meat and pudgy pie with blueberries of chocolate filling. It takes as little as 5 to bake a pie like this, but it tastes so good. I make several pies every time because everyone likes them.
When we go camping, I mostly cook scrambled eggs, some bacon, and different kinds of pies in my Uno Casa Double Pie Iron Sandwich Maker, which I like a lot because it works instead of a frying pan and an oven for me. It is a super multifunctional device, and it’s the main quality for a device that you bring camping.
My favorite pies are hobo pie with meat and pudgy pie with blueberries of chocolate filling. It takes as little as 5 to bake a pie like this, but it tastes so good. I make several pies every time because everyone likes them.
bobjarrard
New member
Not really but it has a nice ring to it!! I buy the quality older pie irons whenever the price is right. I see no real difference between the cast iron or the cast aluminum but have had limited success with the double cavity models. They also sell waffle pie irons that make mean hash browns with bacon and cheese. A small cast iron Dutch oven with the invert-able lid lets you cook over a camp fire ashore or use briquets as well as any other heat source. This post is making me hungry. Bob in Nevada