Baking on top of a wood burning stove is a time-honored tradition that not only fills your home with enticing aromas but also ensures delicious results. In this guide, we will explore the technical details and practical tips for successful stovetop baking, whether you’re a seasoned baker or new to this method.
1. Selecting the Right Cookware
Before you begin, it’s essential to choose the appropriate cookware for stovetop baking:
Cast Iron Dutch Oven: This is a versatile and reliable choice. A well-seasoned cast iron Dutch oven with a tight-fitting lid is ideal for even heat distribution.
Baking Stone or Steel: Placing a pizza stone or steel on your stove’s surface can help create an even cooking surface for baking.
Heat-Resistant Ovenware: Heat-resistant ceramics and glassware designed for stovetop use can also be used for baking. Ensure it can withstand direct contact with an open flame.
2. Understanding Heat Zones
To bake successfully on top of your wood burning stove, you need to understand the stove’s heat zones:
Direct Heat: The area directly above the flame or hot coals is where you’ll experience the most intense heat. Use this zone for tasks like searing and achieving a golden-brown crust.
Indirect Heat: The outer edges of the stovetop receive less direct heat and are suitable for gentle baking, simmering, and slow cooking. This is where you’ll want to position your baking setup.
3. Preheating
Preheating your stovetop baking surface is crucial. This allows for even cooking and ensures that your baked goods cook thoroughly. Here’s how:
Cast Iron Dutch Oven: Preheat it on the stovetop over a medium to low flame for about 10-15 minutes, ensuring it’s evenly heated.
Baking Stone or Steel: Place it on the stovetop, allowing it to heat evenly. It may take less time to preheat compared to a Dutch oven.
4. Baking Techniques
Once your stovetop is adequately preheated, it’s time to start baking. Here are some essential techniques:
Baking in a Dutch Oven: For bread or casseroles, place your prepared dough or dish into the preheated Dutch oven. Cover it with the lid and put it back on the stovetop. Rotate the Dutch oven periodically to ensure even baking. Adjust the heat as needed to maintain the desired temperature.
Baking on a Stone or Steel: When baking directly on a stone or steel, use a peel to transfer your pizza, bread, or other baked goods to the hot surface. Rotate or flip your items as necessary for even cooking.
Monitoring and Testing: Keep a close eye on your baked goods, as stovetop temperatures can vary. Use a kitchen thermometer or the "tap and listen" method to check for doneness. When you tap the bread, it should sound hollow, and for other dishes, use a food thermometer to ensure they reach the desired internal temperature.
5. Safety and Ventilation
Ensure that your kitchen is well-ventilated while baking on a wood burning stove to dissipate any smoke or odors. Use appropriate heat-resistant gloves and tools to handle hot cookware safely.
Conclusion
Baking on top of a wood burning stove can be a rewarding experience that connects you with traditional cooking methods. By understanding heat zones, preheating effectively, and using the right cookware, you can create delicious baked goods and savory dishes that are sure to impress your family and guests. Remember to always prioritize safety and be patient as you hone your stovetop baking skills.