[header] How to bake bread on the stovetop [title] Start with a large pot. [step] The heavier the material, the better. You will be cooking dry, so cast iron is preferable.
[header] How to bake bread on the stovetop [title] Start with a large pot. [step] The heavier the material, the better. You will be cooking dry, so cast iron is preferable.
If you don't mind cooking in the sieve, you can dunk the bread in a saucer. This will help prevent the bread from sliding over the outside of the pot. A lightweight pot will allow you to iron without spilling over the bottom. [title] Weigh out two tablespoons (57 g) of dry ingredients into the pot. [title] Place the bread into the pot and allow to cook for three minutes per minute, or until golden brown. [step] Stir occasionally with a ladle or spatula. If you choose to use something lighter, like aluminum, consider using this pot only for baking on the stovetop, since the bottom will likely become slightly burnt. [substeps] Most dutch ovens are between 5-7 quarts and will be large enough for baking bread.