Thank you for this! I especially like the baking stones! I am imagining keeping a sourdough going in a zip lock bag or some other container on a rowboat trip and baking in this manner. Thank you! All the best, Scott P.S. Papa hiked sent me here from his RU-vid channel
Have you ever tried putting a towel or something on top of the can to insulate it? Another RU-vidr I watched put a piece of heavy felt that looked like it helped brown the top.
Hi loved video very much your way of explaining is very nice as i am a english language teacher i would suggest my students to watch the video for better undestanding language. Thanks for making interesting video. One thing more you people look simple with no show off.
Hoi John. Waarom gebruik je de billycan om je bannock te bakken? is er een voordeel t.o.v. het bakken aan de open lucht en de gloeiwarmte van je kampvuur(tje) dat ik over het hoofd zie? Btw, indien je het er aan toe hebt om eens samen op stap te gaan laat dan ff aan Martin weten hoe ik met je in contact kan komen. Nice video :-) ehhhh laat maar: zie net je emailadres onder de video staan :P
Buiten leven met Bert Moi Bert! Lijkt me leuk om eens met je op stap te gaan. :) Brood en eigenlijk alles dat rijst tijdens het bakken doet dat het beste in een hete vochtige omgeving. aan het kampvuur is er aan hitte geen gebrek, maar das vaak een hoge droge hitte. Wil trouwens ook prima, maar een afsluitinf waar de vochtige hete lucht in rond kan gaan werkt beter. Dat gezegd hebbende, in de praktijk bak ik ook vaker in het kampvuur dan in de billy :)
When I first started camping I would just take ration meals as a quick meal that was easy to make but they were never very nice. Started taking simple ingredients and making good proper food like this, takes longer but you get a nicer meal and much more enjoyable :)
I learnt some new things from You , thanks. One piece of advice I can offer is to place the lid upside down when You rest it on the side. It won't. Pick up bits of dirt that will fall on the food in the pot.
that is my basic bread recipe! i use 1 teaspoon yeast, 1 teaspoon salt, 1 teaspoon sugar, 3 cups flour( your choice of flour ) those are the dry parts,, for liquid i use 1 cup water or 1 cup milk,, great video
Very well done instructional video! I will be trying this method. I have always thought the a glacier style cup would work great as a baking video for a muffin or biscuit. The Terracotta pieces are great idea. I'm really enjoying your videos. I am learning a lot. I'm really looking forward to learn more from you.
Cheezehead Chris Heya Chris, thanks a lot for watching. Yes, those pieces stay piping hot for a long time for baking :) Glad you are able to learn something here. Cheerio!
I have watched many You Tube videos on baking in a 'billy can' or similar. Many of them mention "dry baking". I don't know what they mean....Of course it's dry, same as the oven at home. This video has easily turned out the best result that I have seen so far. The bread is nice and brown all over (this means the top as well). Looks like it will be a joy to eat. My disclaimer: I am well versed at baking in the kitchen. I have yet to try it in the woods. Thank you so much, Bushcraft Baking!
Excellent. I do all fire cooking, I'm off grid. Good teaching... I bake similarly, I'm ordering a Billy can. I like the vertical baking,,, the only thing I would have done differently is during the bake I'd flip the Billy can lid upside down and put coles in it for top heat... but you aren't using fire.. Thanks, all I see is horizontal baking.
Great videos - Thanks.When weight is critical, I use DIY pot cosies with my ultra-lightweight titanium pots to save weight in fuel to cook by residual heat (usually very lightweight dehydrated rice, couscous, noodle etc. based foods). The cosy is made from loft insulation (bubble wrap type with Mylar foil on either side), made to fit the pots and lids. Residual heat cooking in this way is an ultra-efficient twist on the old style of old hay box cooking techniques.For a longer trips, more choice of food and flavours would be desirable. Would it be worthwhile making a DIY pot cosy for a billy can, for the rise phase of yeast breads to retain the heat very effectively? Also, is such a pot cosy was made, in addition to saving fuel and fuel weight, could residual heat cooking be used for baking, or would residual heat cooking be too cool to bake properly?If this would work, it would reduce fuel weight needed and time collecting/processing wood during journeys when weight and travel time/daylight is a consideration, particularly in spring and autumn.
I am a virgin bushcraft cook and the Billy pot is a bit confusing to me, do you cook "dry" or wet (if that makes sence)? Is there a way you could show another Dutchman an absolute beginner guide to the Billy experience? Your videos get me into that vacation feeling
What a stellar bake up. Can't think of anything else you could do to make it easier or better. I'll try this method for certain! I can see me having to buy a proper butter tin to take with me on my hiking trips, 👍🙂
Thank you for all the awesome videos! A true inspiration. I have a question. I have never seen you use the metal pot that come with the billy can as the "baking container" only as a plate. Is there a certain reason for this? As I understand, the pot is not deep enough to touch the bottom of the billy can i.e creates a perfect airspace between them. I just found a pot/bowl that fits my tatonka pot in the same way as the zebra billy can kit(snug fit at the brim and airspace at the bottom), and was hoping to be able to bake bread in the inner pot.