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A no-knead bread recipe adapted for life aboard a sailboat uses 500 grams of wheat flour, dry yeast, oil, salt, and water, with the option to substitute seawater for fresh water to eliminate the need for added salt.1:12 The process involves mixing ingredients with a spoon, fermenting the dough for 12 hours under a cloth, and performing a second fermentation after shaping.2:25 Baking occurs in a preheated pot over high heat for 20 minutes with the lid on, followed by 10 minutes uncovered to brown the crust.16:48 The recipe avoids the mess of manual kneading and accommodates the lack of refrigeration by using shelf-stable ingredients stored in square plastic juice bottles.2:25 The host also demonstrates a method for preserving shrimp through heat-sterilized vacuum sealing in glass jars, a technique used by long-distance cruisers to store food for up to two years without refrigeration.6:45 The vessel, a 1969 Victor A-28 named Esperanza, features a long-keel design, a reclinable mast, and an 18-horsepower Yamaha engine.20:15

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