Solar bread recipes require a leavening agent (for example yeast or baking powder) to be fully functional and as a consequence can be slightly more challenging than the average solar recipe. Of importance is that the correct elevated internal temperature is achieved and maintained, and in this respect a minimum temperature of 350 ? F (177 ? C) is advised, although the higher the temperature the better. In terms of cooking times similarly rather cook for too long a period than not long enough. A temperature that is too low in a solar cooker generally will not allow bread baking to properly occur. In addition it is advisable not to interrupt the cooking process whatsoever once the cooking of the bread has begun. Avoid at all costs opening the container with the bread in and similarly avoid opening the actual physical solar cooker. Compromising the internal cooking temperature can increase the propensity for the bread to collapse during cooking. Another often overlooked precaution is the handling and treatment of the yeast. In this respect the rule of thumb is: Depending on your solar cooker and individual set of circumstances you might need to experiment somewhat with solar cooking utensils to achieve successfully consistent solar bread cooking results. Different size lidded and non-lidded containers might need to be trialed over different periods of time. |
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