How to bake bread on a sailing yacht?

Bread is a staple in many cultures. In fact, bread is an essential food due to its B vitamins, magnesium, fiber, and protein. And let's face it, a fragrant loaf is a great way to satisfy your hunger, especially after a busy day at sea.  

Source: Practical Boat Owner

Naturally, bread, like any other product, will only be beneficial if consumed consciously and in a controlled manner. However, the issue of controlling the consumption of any supplies on board a sailing yacht is especially acute due to the omnipresent humidity. The situation is standard: bread brought from home to the yacht will quickly spoil. Freshly baked bread will last for four days, and if your route passes through places like the Caribbean Sea, known for its high humidity, then even less. What is the solution? Make your own bread!

This article is an adaptation of two materials: “How to bake on a boat” by Denisa Nguenova for the Yachting.com website and “Sailor & Galley: How baking bread saved my Voyage” by Robert Beringer for Cruising World magazine.

Yeast bread or sourdough bread?

Sourdough bread is a real work of art. To be able to make sourdough bread on board your yacht, you can take it with you. The main disadvantage of such "raw materials" is the need to carefully monitor it: regularly renew (add new flour and water), control the temperature and consistency, avoid over-fermentation. For the vast majority of yachtsmen, sourdough bread will become a source of additional worries rather than joy for the stomach.

Source: FB group Sourdough Geeks

It is much more convenient and easier to use dry yeast. In open sea conditions, this is the best option because yeast:

• easy to transport (usually packaged in small bags);
• do not require temperature control;
• have a long shelf life.

Simply add yeast to the dough and it will begin to rise. Some recipes using dry yeast do not even require kneading the dough, which simplifies the baking process.

Accuracy in grammage

Almost every bread recipe has a clear gram count of the ingredients. And although experienced yachtsmen-bakers can visually determine their weight, we recommend that beginners use the clear instructions specified in the recipe.

Fortunately, most recipes on the Internet offer options for grams "converted" to spoons. Moreover, if a recipe actually specifies the mass of an ingredient, the Internet itself contains a large number of tables for converting grams to cups and spoons.

Source: r/Sourdough on Reddit

If you don't like to cook "by eye", then you can prepare the ingredients in the required volume at home or before going out to sea, while there are shops within walking distance. Pack all the necessary products into bags or, as an option, buy ready-made mixtures for baking bread. To make bread from such a mixture, it will be enough to add water and knead, but the mystery of "creation" in this version will not be destined to come true.

A good option is to try all the recipes you are interested in on the shore, at home. In a fully-fledged kitchen, you will have the opportunity to experiment with ingredients, figure out what utensils may not be on board. For example, if you do not use parchment for baking, then immediately make a note: "Take more flour - both for bread and for the countertop with a baking sheet."

Climate and local features of bread making on a yacht

Sailing around different regions not only gives you the opportunity to experience local culture, but also adds to the cooking on board. Here are some bread baking tips to keep in mind.

Climate and its influence

Depending on where you travel, the approach to making bread will differ. For example, in the summer in the Adriatic Sea and on its coast, the dough rises easily. The reasons for this are:

• Temperature - in summer the temperature in the Adriatic can reach +30°C and even higher, especially indoors or in the yacht's saloon. Yeast and sourdough will "grow" faster under such conditions.
• Humidity - The Adriatic is famous for its humid climate, especially in coastal areas and on board a yacht. High humidity prevents the dough from drying out and promotes good rising.
• Fermentation speed - warm air accelerates the activity of yeast or bacteria in the starter. Due to this, the fermentation speed can be 1.5-2 times higher.

It follows that if you are in a humid climate, it is better to put the dough in the refrigerator to avoid an "accident". The situation is the opposite in cold climates and waters. In northern latitudes, it makes sense to speed up fermentation by heating the dough in the oven and storing it in a warm place.

Bread created in the sea

Fresh water from the tank may be too chlorinated. Chlorine in the water is one of the reasons why yeast bread will not rise. Yeast is very sensitive to chlorine content, so the fermentation process may not proceed properly. 

In order to remove chlorine from water, you should either let the water settle or boil it and then filter it. In order for the chlorine to evaporate from the water, it is necessary to leave it in an open container for 12 to 24 hours. More "savvy" yachtsmen, knowing about this feature of yeast, simply buy several separate bottles of bottled water.

There is a legend among some sailors that bread can be baked using sea water. Technically, this legend is true - the ratio of salt to water in most recipes does correspond to the natural salinity of the ocean. However, using raw sea water is risky due to possible contamination and microorganisms. We do not recommend testing your fate and the strength of your own stomach. 

Some cooks and sailors are not lying when they say that bread is made with sea water. However, before cooking, they usually boil the water to disinfect it.

Gas and electric oven

The eternal question: should you choose a gas or electric oven? On charter ships, you will most likely find a gas stove and oven. In general, this is the best option for baking bread on a yacht. With due skill, a gas oven on board can be used not only for bread, but also for more complex baked goods, such as cakes, gingerbread, sweet bread. It is worth noting the uneven heating of gas ovens, which is one of their main drawbacks.

A full-fledged bread maker would be the ideal choice. On the other hand, a bread maker will take up extra space on board and also consume a lot of electricity. In addition, a bread maker will not be able to bake bread properly if there is a large tilt, and some models are quite problematic to clean.

Source: cruisersforum.com

An electric oven can be a compromise option. Such ovens are less powerful and "productive" than gas ovens, but more versatile. Baking in the oven is also not limited to bread: buns, pizzas, cakes...

Ultimately, choosing the best bread baking tool comes down to personal preference. Consider cooking conditions, available space on board, and acceptable energy consumption limits.

Local color

A great addition to bread will be various local additives to it. For example, during a cruise around the Greek islands, be sure to try bread with olives, sun-dried tomatoes, pine nuts and even lavender. All these ingredients can not only be put on bread, but also cooked with the addition of these products. For everyone's favorite hot toasts, you can use local cheeses, cured meats, pates, herbs and even canned goods.

It all depends on your imagination. When making bread on a yacht, you should experiment within the framework of established recipes to get a new palette of flavors. 

Easy Yacht Bread Recipe

Recipe by Solo Sailor and Robert Beringer

Ingredients:

• 3 cups of flour
• 1.5 tsp salt
• 1/4 tsp yeast (fast acting)
• 1 glass of warm water
• 6 tablespoons light beer at room temperature
• 1 tbsp white vinegar
• 1/2 cup nuts or raisins (optional and available)
• vegetable oil

Equipment: The author specifies the need for a heat-resistant saucepan with a lid measuring about 23x10 cm. The result should be a loaf with a diameter of about 22 cm.

Preparation: Mix flour, salt and yeast in a large bowl. Add water, beer and vinegar. Mix the ingredients and knead the dough until it forms a single loose lump. Cover the bowl with cling film or a towel and leave in a warm, draft-free place for 8-10 hours until the dough rises.

Add nuts or raisins (optional). Knead the dough again until it is elastic and easy to stretch. Form a round loaf. Line a pan or baking sheet with parchment paper, grease it with oil or spray with non-stick spray. Transfer the dough to the pan and let it rise again until it doubles in size. This process usually takes up to 2 hours.

Preheat oven to 425°F (220°C). Dust the top of the dough with flour and score it 1/2 inch (1.25 cm) deep with a sharp knife or razor blade. Cover the pan and bake for 30 minutes. Remove the lid and continue baking until the crust is deep golden brown, about 10 to 20 minutes more. Transfer the bread to a cooling rack and let it cool for about 2 hours before slicing.

Total cooking time: about 12 hours.

Best baked: at anchor.

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08.03.2025