In the past couple years I have taught myself to bake trail breads through various methods. I have learned a lot from other people's websites and videos on YouTube.
I wanted to share this YouTube video with Trailspace members in hopes it will be of help. The methods shown can be used with most any stove / pot setup that will cook at medium to low heat.
I have used this same method and it works very well with the exception that steam baked breads do not develop a brown crust the way they do from an oven. However when you are out on the trail and you are hungry.....who cares.
Adding fresh breakfast biscuits, blueberry muffins, mexican cornbread, all helps to turn an okay meal into a great meal.
Give it a try sometime, it's not too hard, and the rewards of fresh breads on the trail are well worth the effort.
Just seems like something besides the produce bag could be used to bake the bread in? Like a oiled inner pan?
Ever make dumplings on top of stew in the field? You just make the batter for them, Then spoon it over the top of the stew or chili jus before its cooked and let them steam bake. They come out with the flavor of the stew.
The wife has toyed with the idea of baking on the trail for the last two years. I have done some research, but not found a way that I would like to do it (carrying extra stuff just for breads has not excited me). This looks like a great way to do it. Does he have a video on how he made the disk he uses?
The wife has toyed with the idea of baking on the trail for the last two years. I have done some research, but not found a way that I would like to do it (carrying extra stuff just for breads has not excited me). This looks like a great way to do it. Does he have a video on how he made the disk he uses?
He (Tinny) has several videos on his YouTube channel showing how he makes things, I do not think he has one on the baking disk(?).
However, if you go to his website he sells them for around $10 - $15. I believe his disks are made to fit certain brands of pots, but will fit others of similar diameter. It doesn't have to be a tight fit.
I started by making my own out of aluminum sheet metal I had lying around and just drilling some holes to let the steam through. Tinny's are a little more heavy duty.
I have been steam baking for a while now and it is quite easy after you do it a couple times.
I have some of his products and I really like them, plus his videos have been very helpful to me which is why I post them on Trailspace from time to time.
I was looking at the disk and it seems pretty simple. I will call our shop tomorrow and see if they have any 1/8" aluminum plate. If so, I think the hole diameters are probably not critical. I am going to make one and try it. Something like that I prefer to make rather than buy. Pretty cool. Glad you posted this. My wife will be excited.
Robby, you only need a thick piece of foil (like a pie or baking pan that's made from heavy foil.) Cut out just larger than your pot because you need to bend the corners down for legs: about 1/2 to 3/4 inch. You need some clearance for your water to boil & steam under it. Punch holes (1/8") about every 1/4 to 1/2 inch on the plate bottom. I use a nail. I just carry mine in the cook pot upside down on the bottom. If it gets trashed, no big deal. You don't need heavy duty. Or I don't anyway;)
When ever my company has a sales meeting, they usually cater from Podner's BBQ and I grab the serving pans after. I get source material for making wind screens and steaming plates for the scouts in our troop.
I use, recommend, and really like: Silly feet, almost every grocery store/walmart/target etc i have ever been in has them. They are silicon muffin cups that have feet. Work like a champ for steam baking and clean super easily. Just fill pot with water to cover the feet, put on lid and steam bake away.
Bake times vary depending on what i'm making, anywhere from 10-30, just depends. On average i'd say about 15-20 mins for most things. The denser items take the longest, where more fluffy items like muffins and cakes take 10-15.
Robby, you only need a thick piece of foil (like a pie or baking pan that's made from heavy foil.) Cut out just larger than your pot because you need to bend the corners down for legs: about 1/2 to 3/4 inch. You need some clearance for your water to boil & steam under it. Punch holes (1/8") about every 1/4 to 1/2 inch on the plate bottom. I use a nail. I just carry mine in the cook pot upside down on the bottom. If it gets trashed, no big deal. You don't need heavy duty. Or I don't anyway;)
When ever my company has a sales meeting, they usually cater from Podner's BBQ and I grab the serving pans after. I get source material for making wind screens and steaming plates for the scouts in our troop.
I had thought that may work. Podner's? Do you live in Baton Rouge?
Always open to that idea. I get up to the Backbone trail a couple of times a year, and I am starting to form up a plan to do the Wild Azelea trail in December. Several of us from around the South meet up at Lake Faussee State Park every Halloween weekend for what we call Halloween on the Bayou. We car camp for that one with a little hiking, a little kayaking, a lot of food and some drinks. You should come down and hang with us.
Just seems like something besides the produce bag could be used to bake the bread in? Like a oiled inner pan?
Ever make dumplings on top of stew in the field? You just make the batter for them, Then spoon it over the top of the stew or chili jus before its cooked and let them steam bake. They come out with the flavor of the stew.
I do use an inner pan sometimes Gary, oiled and preheated. It seems to produce a crispier bottom, especially biscuits but sometimes too much steam settled on the top of the bread and it stayed doughy. I think a lid that was vented better would help.
I also use turkey roasting bags and produce bags. One of the reasons I started using bags was because it is easier to clean up afterwards and it gives me a way to re-use the produce bags.
I have not tried making dumplings in the field Gary, chicken & dumplings is one of my favorite cold weather meals. I will try it the way you describe sometime, good idea.
I use, recommend, and really like: Silly feet, almost every grocery store/walmart/target etc i have ever been in has them. They are silicon muffin cups that have feet. Work like a champ for steam baking and clean super easily. Just fill pot with water to cover the feet, put on lid and steam bake away.
That's cool. I've not seen those before. I have seen the silicone bowls and would use one if I could find one that would hold a full bag of muffin mix at one time.
The silly feet would be great for individual portions.
What kind of (size) pot do you use and how many of these will fit inside?
I use a Snowpeak trek 900, and 1 will fit in it perfect, 2 if you squeeze em in.
If i am going out where i want to steam bake things for a few people i bring my 2L MSR alpine ss pot and all 4 fit in with room to spare.
I see these in grocery stores all the time with all the other baking needs stuff where all the muffin cups etc are. Seen them in walmart and target before also. You can buy them online too off amazon.
Just cover the feet with water and steam bake! Clean up is a breeze as nothing sticks or burns onto them.
Great idea! I have seen a few of Tiny's video but had no idea how many he had out there!
I am going to have to try this out. Any reason the wax paper muffin cups would not work? I think I would be able to do 4 in my pan and it would be fairly tight to keep them from opening up. I guess I would have to split up the mix to different bags.
I am going to have to try this out. Any reason the wax paper muffin cups would not work? I think I would be able to do 4 in my pan and it would be fairly tight to keep them from opening up. I guess I would have to split up the mix to different bags.
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