It’s been a while since I’ve posted about baking on the stove. You can see some previous posts:
- Baking on the Stove: Experiment 1
- Baking on the Stove: Experiment 2
- Roasting vegetables on the stove
Fahim and I have wild yeast (sourdough that’s not sour) sweet buns most mornings for breakfast, and as I’ve mentioned before, Fahim prefers them fresh-baked every day. And, hey, I try to keep him happy. 🙂
I started the baking-on-the-stove thing back in March of this year, so I’ve baked the sweet buns on the stove probably around 150 out of the last 200 or so days. That’s a lot of stove-top baking!
It’s worked out very well for us. Very very well. 🙂
In the first picture, you see the buns still in the baking dish I use. Okay, so I could have baked the buns longer so they were browner, but I was hungry, which means impatient. 😉
In the next image, you see the setup I use. The baking dish goes on a trivet (came with rubber thingies on the legs, but I removed those) which rests on two aluminum lids. I originally used a cast-iron pan, but the high temperatures burned the seasoning off, so I put a kibosh on that. The aluminum lids don’t present any problems like that – they work great! I use two since they’re fairly thin and it gives me more even temperature inside the oven. 🙂
In the next image, you can see the rice pot I put on top of the aluminum lids so the baking dish is fully enclosed. The rice pot can’t be used as a rice pot any longer because it has a small hole in it, but for these purposes, it’s perfect!
And in the final image, you see the finished buns. Yum! Fresh buns every day – they’re great! 😀
Tags: baking on the stove, stovetop baking, experiments