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Best way to cook bread on a stick?

Discussion in 'Lovely Grub' started by Ridge Runner, Nov 24, 2004.

  1. Tony

    Tony White bear (Admin)
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    Sorry, didn't see this before :roll:

    Cast Iron Paella pan about 5 mm thick, not sure how heavy but heavy enough for me to never think about putting it in my rucksack! Yeah, it spreads heat very well, it's great for cooking on. I got this one from a place called boundary mills near Skipton for about £28.
    I think it's a great bit of kit for a fixed camp situation. I got if for the meet ups as it's a good size and after it's been coated with lard and baked for hours it's very non-stick and a dream to cook on.

    I think that covers the questions! :biggthump
     
  2. Paganwolf

    Paganwolf New Member

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    I bet you hide it when the missus has got the hump with you Tony :shock: that'll last forever.
     
  3. Tony

    Tony White bear (Admin)
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    Too right :twak: :rolmao:
     
  4. warthog1981

    warthog1981 Full Member

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    I just had a great feed , made myself some damper for the first time. It turned out great was good hot with butter on it.A was good dipping it into chicken curry :super:
     
  5. Tony

    Tony White bear (Admin)
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    Excellent stuff :biggthump
     
  6. Moine

    Moine Forager

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    On a stick ?

    2 cups of flour (whole wheat !!!)
    1 pinch of salt
    Baking powder (will raise a little and make the dough easier on the stomach... other wise you can use anything that will produce CO2 bubbles, from beer to spontaneous ferments, which develop exponentially after 24-36 hours at 25°C ;)).
    Just enough water to make a very thick, non-sticking dough (around half a cup, sometimes more sometimes less, depends on the flour !).

    Mix the dry stuff first, then add water.

    Get a big, good tasting stick (hazel, beech, maple, birch) about wrist sized. Avoid toxic woods (laburnum pops to mind). Peel the bark off. Pre-heat it over your coals. Apply the dough evenly (no twisted stuff, just apply the dough about hald an inch thick all over the stick). Let it "dry" a little on the ontside, then rub some butter on the forming crust to make it roast perfectly.

    Put the stick horizontally, too. This way you get a much moer even cooking. Rotate every minute or so until it's cooked to the bone ;)

    Enjoy with a strong tea and honey, with a few good friends near a wild, icy lake at 6 am.

    Cheers,

    David
     
  7. arctic hobo

    arctic hobo Native

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    Best bread in the wilds: get some pine bark, crush it between two rocks, mix water and cook it on a stick. For the whole thing you only need wood, water and stone, and it tastes lovely and is very good for you.
     
  8. bothyman

    bothyman Settler

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    Do you mean this??? :roll: See on Bark Bread

    >> http://www.saunalahti.fi/~corander/al_primi.htm

    :wave:
     
  9. Tony

    Tony White bear (Admin)
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    Ahhhhhh....the music :shock:
     
  10. Simca

    Simca Member

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    I found out that the whole wheat flour have relatively smaller percent of gluten, so it's not as sticky as the white flour. It dripped down from the stick when I tried this techniqe.
     

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