Baking with the oven

[httntheroad]

Insta pot.

[lesptr]

My grandmother used to make bread the Indian way. (And by that I mean American Indian, she never used the term Native American.)

She would always fry some bread dough while the rest was baking.
Why bake when you can fry? It’s so much better. (Notice I did not say it’s healthier)

[nikita]

What kind of pizza stone do you use? My first pizza stone that I put in was from Pampered Chef, it lasted a long time until it finally cracked. Then bought the next one from Walmart - not as good - cracked right away - bought another one from Walmart - cracked right away, etc, etc, etc. The one in the oven now is Walmart, it is cracked perfect right down the middle, but I leave it in there. Some things burn on the bottom, some don't - it's a crap shoot!!! I also have a hanging thermometer, it helps, too. When I bake I time everything half way, then I go in and turn it 180 degrees, back to front, front to back, whatever. I even do that in the house, that helps, too.

Yes, that bread looks gorgeous!!

[NJKris]

Originally Posted by httntheroad

Insta pot.

Instant Pot. Sorry I can't help correcting people when they leave off the last few letters. It's an illness.

[5picker]

Originally Posted by httntheroad

Insta pot.

We also have an Instant-pot and while they are wonderful for a lot of things, bread and cakes are not anywhere close to delicious. We tried it twice (each) and went right back to the R/V oven.

[NJKris]

What kind of pizza stone do you use?

I'm not gonna dare bring my home stone, i don't know if I'd ever find another like it if something happened to it, and it's too big. I use this one, keep the box to protect it! Fits on the bottom shelf without blocking the holes on my Suburban oven. Made by a company called Ooni, but I see it's not available on Amazon now. https://www.amazon.com/gp/product/B0...?ie=UTF8&psc=1 It's 13.2x13.5 inches which just barely covers the edges of the air circulation holes on bottom shelf. So you don't want anything larger than this, at least in the Suburban RV ovens.

[NJKris]

Originally Posted by TitanMike

Yours definitely look good and I'll bet there was none left at the end of the meal

Thanks Mike. I sent pic to a Jewish friend from Brooklyn, he told me to make French toast from it if it's not all eaten that day. Man, was he right. It made the best French toast I've ever had!!

[aircommuter]

If your lucky you may be able to calibrate your oven, remove the knob and see if there is a screw in the center of the shaft,
most RV ovens are not capable. If not you already have the info. As fas at home, I have a Gaggenau, dead on every time.

[jd4010]

I make a Challah loaf for every long trip we do. Mostly do them plain but sometimes will do 1/2 plain and 1/2 with poppy seeds. The plain is AWESOME for french toast and the poppy is great for sandwiches.

A lot of people don't use their ovens much with camping and I can understand that. But I use mine a lot especially for baking goodies so much so that we even have a Kitchen Aid mixer in the RV full time. Family loves the baked goodies for breakfast (e.g. cherry/lemon/apple danish, turnovers, strudels, etc). Short of the smell of bacon and coffee, nothing quite like waking up to the smell of baked goods!

[aircommuter]

I am the opposite, I go out to the wilderness for what is outside my RV. I never bake bread as I removed flour from my diet, now I don’t know that I once had arthritis. TEHO

[bob213]

I bought a square pizza stone from here for my first trailer 12 years ago and it is still going strong. Measured and got one that did not cover holes on tray above burner.
https://www.californiapizzastones.co...ing-stones.php

[JWood422]

This comment belongs in another thread but here goes...
-I learned today that the bottom shelf in an RV oven has air holes that should not be blocked.-
And we already love our oven. And the pizza stone really does help.

[tamischmidt]

Originally Posted by JWood422

This comment belongs in another thread but here goes...
-I learned today that the bottom shelf in an RV oven has air holes that should not be blocked.-
And we already love our oven. And the pizza stone really does help.

Does that mean we shouldn’t put a stone on the bottom of the oven?

[TitanMike]

Originally Posted by JWood422

This comment belongs in another thread but here goes...
-I learned today that the bottom shelf in an RV oven has air holes that should not be blocked.-
And we already love our oven. And the pizza stone really does help.

The holes in mine are at the sides and front edge of the bottom plate.

Just put the pizza stone in the center and no problem with holes.

[NJKris]

I use my stone on the bottom, but you should not block the holes, you need them open for circulation and you probably wouldn't want to overheat the bottom part of oven by blocking the holes.

[JWood422]

Originally Posted by tamischmidt

Does that mean we shouldn’t put a stone on the bottom of the oven?

I put mine on the shelf just above the flame. Trust me when I say I’m NOT an expert. But it does seem to help.

[chriscowles]

Originally Posted by NJKris

Since we're showing off our challah, here is my entry from Easter. Gotta hand it to Mike, I like his braid better, AND he did it in a camper oven. Kudos.

We were thrilled that our Pepperidge Farm Frozen Stone Baked French Rolls turned out right.

They're actually very good. You cook only as many as you need for dinner.

[ARhappycamper]

People use the camper cookstove ? Interesting.

[chriscowles]

Originally Posted by NJKris

Thanks Mike. I sent pic to a Jewish friend from Brooklyn, he told me to make French toast from it if it's not all eaten that day. Man, was he right. It made the best French toast I've ever had!!

Did he also recommend the pork sausage on the side?

[TitanMike]

A note on stones in the bottom of the oven, if you like to drive freeway speeds on forest service roads you might want to put a folded bath towel under it to keep from breaking it.

Pilot off of course.