Fry Baking

Now I’m hungry!  Looks amazing Jon.

So, the best thing about all of this is you can use one pot to cook everything that you want.  Normally, I am a plain Titanium user: easy to clean, no worries about damaging the coating.  For dry baking with a titanium pot, you need to use a thick-walled aluminum pan for heat transfer.    Using a non-stick pot, allows you to do everything including dry baking using 1 pot.  The weight savings is easily 4 oz-5 oz.  If you want to bake and cut weight, coated pots are the way to go.

Shout out to Greg and his pupusa inspiration. https://backpackinglight.com/forums/topic/83720/

Jon what stove system or cooling apparatus did you use with what type of fuel for this bread.

Do you have a written recipe for the bread you just made you could share.

Ken – the setup: I used a Kovea Spider with a Bake & Simmer Plate (can lid will work) and the Bobcat Kovea windscreen. The pan was an MSR Quick Skillet (5.5 oz) and an Evernew #18 lid. The fry pan sits on top of the windscreen and is about 1.5” above the diffuser.

I would not make Focaccia backpacking as it take an overnight rise in the refrigerator, make a regular bread. By all means make the bread at home? Peter Reinhart’s Focaccia, I let is rise in the frig for 2-3 days before baking.

https://easyascookies.com/peter-reinharts-focaccia/

Thanks….. Found a written recipe for small-batch-focaccia-bread that you can change the servings size https://www.yourhomebasedmom.com/small-batch-focaccia-bread/  and that waiting time you can do in the outdoors .  I’m going to use your set up but with a Banks Fry Pan and lid.  This is on my list items to give a try and will let you know the results..

Looks real good. We’ve done the same with a Banks Fry/Bake pan with lid and our Outback Oven diffuser, convection dome and thermometer setup. We have two remote canister stoves to choose from. You really can bake anything , cakes, breads, scones and pizza. I wonder why the Outback oven setups are no longer available. Maybe too many people used it with a top canister stove and the canister exploded. They include a shield but perhaps still some problems. We used to make pizza in the desert with an MSR Dragonfly and the Outback oven but now only remote canister stoves.

However as long as the pan is thicker stock and has a lid many things are possible with a canister stove. A wide burner head is best with a wider pan. Some of the ultralight pans I’ve used don’t do the job that thicker stock does. Sorry fellow ultralighters but heavier is better with the baking pan or saute as well. This has always been part of cooking tradecraft 101. For baking in the Banks fry/bake pan we us parchment paper instead of the Teflon type coatings that peel of and are usually ingested with the meal. We have a stainless steel, folding handle Pathfinder pan with lid that has a disk of thicker steel bonded to the bottom and that pan works very well for baking on a canister stove. One of the keys to not sticking is having the pan at the correct temperature before pouring the batter. That goes for most foods.

Pancake perfection with the Pathfinder stainless skillet with lid and no coating or parchment paper and zero sticking. Stove used was Snow Peak Gigapower.

Cake with the Banks Fry/Bake pan and lid with Trangia remote gas burner wide head and Outback oven setup with heat diffuser and dome works for windscreen. Parchment paper works well with this.

For an apples to apples comparisonm the Pathfinder pan & lid weighs 20 oz.  The MSR Skillet with the Evernew lid weigh 8.2 oz.  The diffuser weighs less than 1 oz.