Sailboat Galley – Bread Dough

Basically, bread doughs are composed of a mixture of wheat flour and water plus a small amount of salt and possibly other materials, such as preservatives or yeast.

Scientific studies have investigated whether the crusts of bread contain more nutrients than the moist, springy interior. The short answer is: yes, bread crusts do contain more nutrients.

Sourdough bread has small to moderate amounts of iron, manganese, calcium, B1-B6, B12, folate, zinc, potassium, thiamin, niacin, riboflavin, selenium, iron, manganese, magnesium, phosphorus, and vitamin E.

How do you tell how good bread is without tasting it? Not the smell, not the look, but the sound of the crust: a symphony of crackle.

You can enjoy some excellent homemade bread croutons to sop up the sauce as in the recipe for chicken cacciatore chicken stew with peppers.

OceanWaveSail Galley - Bread dough

Prep Time

20 mins

Cook Time

55 mins

Total Time

1hr 15 mins


4 sailors


How to prepare it:

  • To prepare the bread dough first, start by dissolving the fresh brewer’s yeast in water at room temperature 1. Then pour both flour 00 and manitoba 2 into a large bowl and add 1 teaspoon of malt 3
  • Start mixing with one hand and with the other pour the water a little at a time 4, adding about half of it, and when it is completely absorbed add the salt 5. Knead again 6
  • and add the rest of the water a little at a time 7 as you continue to knead. Once you have added the last part of water, continue kneading inside the bowl for about ten minutes 8, until the dough is nice and tight. If you prefer, you can do these steps using a mixer fitted with a hook, starting with a moderate speed and increasing it slightly at the end. Now let the dough rest for about ten minutes, no need to cover it 9.
  • After the dough has rested, transfer it to a lightly floured surface with the help of a blade 10. Fold and unfold the dough as you knead it. Spread the dough with your hands 11, then fold two of the 4 outer edges towards the center 12.
  • Fold the other two flaps of dough towards the center 13 and turn the bread upside down 14. Rotate the dough, swirling it with your hands on the worktop to give it a round shape 15
  • Then transfer it to a lightly floured bowl 16, cover with plastic wrap 17 and leave to rise for about 2 hours or until it has doubled in size 18. If the temperature is quite high, just leave it in the kitchen, away from drafts; in winter, instead, it is advisable to leave the dough to rise in the oven, turned off, with the light on.
  • Now transfer the dough onto a lightly floured surface 19 and repeat the same steps as before. Fold it 20, then turn it upside down and rotate it 21.
  • As soon as you have obtained a round shape, transfer it to a previously floured baking pan 22, cover with a damp cloth 23 and leave to rise for another hour. When it is well risen 24, heat the static oven to 480°F (250°C)
  • and make decorative slashes with a knife (25-26). Now reduce the temperature of the oven to 440°F (230°) and place a bowl full of water on the bottom, it will help provide the right amount of moisture. Place the bread on the central shelf and bake for 20 minutes, then lower the temperature to 350°F (180°C), take out the bowl of water and continue baking for another 35 minutes, simulating the open valve, i.e. slightly opening the oven door and inserting a pot holder to leave it ajar; this way the bread will be drier. Once out of the oven 27, let it cool down before slicing it!  

    The bread can be stored for 2-3 days in a paper bag. Alternatively, you can freeze it for about 1 month.

    The bread dough can be frozen before the second rising, or you can store it in the refrigerator overnight. 


    To make sure the bread is done, take it out of the oven and with a closed fist “knock” on the base. If the sound is dry and deep, it means it’s cooked.

    You can enrich your bread by adding olives, various seeds, sun-dried tomatoes, or other ingredients at step 9.

    All flours absorb moisture in different ways, so changing the suggested mix or using different flours implies having to adjust differently with the liquids of the recipe, and the final result will also vary. So if you want to make changes to the recipe, the only solution is: to try, to find the winning mix!
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