I like the look of the recipe, but I don't see anything about it that makes it particularly "boat-friendly"; not many marine ovens will reach 550°F and that pourable, high-hydration dough will release a whole lot of moisture into the cabin. The only thing it has going for it is that it is knead-free, but that is as easy to do on a boat as anywhere else!
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I like the look of the recipe, but I don't see anything about it that makes it particularly "boat-friendly"; not many marine ovens will reach 550°F and that pourable, high-hydration dough will release a whole lot of moisture into the cabin. The only thing it has going for it is that it is knead-free, but that is as easy to do on a boat as anywhere else!
The recipe works just fine in our stove top oven which admittedly can achieve higher temptures than most boat ovens.
That said, the real appeal is that it simply really tastes good...
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