How to bake bread at 10kts on a Hallberg-Rassy 50!
6. september 2023 · 5 min · 4K visninger · Spanish coastline
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Aboard a Hallberg-Rassy 50 on a 2,200-mile passage to the Cannes Boat Show, Steve bakes a white yeast loaf from scratch using the Reeds at Home at Sea cookbook while making 10 knots along the Spanish Mediterranean coastline.0:54 The recipe uses standard yeast packets, sugar, hot water, flour, and salt; a 250 ml bottle substitutes for a missing measuring jug, and a spoon starts the mix to limit mess.1:14 One-handed kneading technique — keeping the other hand on grab rails — keeps the dough manageable in a moving galley.1:58 The dough rises for 25–30 minutes in the warm Mediterranean air outside the air-conditioned galley, gets knocked back and shaped into a scored loaf on a floured baking tray, then rests another 25 minutes before going into the oven at 180°C for 35 minutes.3:51 An unforecast Force 6 interrupts the process mid-proof, requiring life jackets, but the bread was already resting and ready to bake.4:01 The finished loaf is described as the best yet.4:48 One-handed technique and improvised measuring tools make underway baking practical even in deteriorating conditions.
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