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Loaf bread during don’t-turn-on-the-oven-season

 
gardener
Posts: 429
Location: 5,000' 35.24N zone 7b Albuquerque, NM
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Pancakes, waffles and flat breads are fast and easy for a bread-fix without over-heating the house in summer. But what I really want is a sliced loaf of bread without turning on the indoor oven or using the wood-fired outdoor earth oven. Today I’m working on steaming rye bread in a pressure cooker. Anyone out there making loaves of bread without a traditional oven? Any wonderful recipes and or methods that don't heat up the house?
 
Posts: 29
Location: USDA Zone 9 A San Jacinto, California
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Hi Amy,
I’m in the desert area of So Cal and feel the heat! I love my tomato sandwiches and won’t give up bread, so I make a sourdough bread that proofs/ rises all day and bake it at about 9pm when I’m not having to be in the kitchen during and after the baking. Our house is cooled with and evaporative (swamp) cooler that blows the heat right out the back door.

A different option would be to cook the dough like English muffins in a skillet with a lid which would not generate as much heat, but would necessitate standing by for turning. I’d rather hide out on the other side of the house.

All the waffles!!!

Hope you figure out something that works out really well for you. Maybe other people have more interesting approaches and we will both learn new things. Thank you for posting this query.

Jane
 
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Location: SW Missouri • zone 6 • ~1400' elevation
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When I make Paul's polydough, I make it in the air fryer. I'm aiming for 60 carbs per loaf, so it's really small, but I bet you could use more dough and adapt cooking time and temp. We never notice the air fryer heating the house, but we air condition. It could also be moved outside, if you have a porch or some way to keep it out of the weather.
 
Amy Gardener
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Location: 5,000' 35.24N zone 7b Albuquerque, NM
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After experimenting with cooking rye bread in the pressure cooker, I am very pleased with the rye bread recipe and would like to share it. Before I post the recipe, I would like to provide a more accurate time (I had to open the lid 3 times to fully cook the bread). My results and random research examining other recipes, suggest that 20 minutes per pound of dough for altitudes up to 2000' (plus 5% for every additional 1000') is a possible "rule" for using a pressure cooker for bread. There is probably a definitive time for cooking dough somewhere and I would love to know what it is.
Does anyone know what the cook time per dough weight is for making bread in a pressure cooker? Pounds or kilos is fine.
Any expert guidance here would be really helpful!
 
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