Hi jeopardy, Thanks for posting the pictures. Your set-up is right, but, as you have found out yourself, use new tealights or ones that have burned only a little bit before. Start with 7 or 8, 6 might be too little. The amount of dough in your photo appears to be too much as it rises considerably. When practising this method we/I never had much soot on the inside of the pan. No idea why it was so with yours. And don't forget to put enough flour on the bottom of the pot. Best regards and good luck with future trials, Philipp
You should know that the quality of tea lights differ vastly depending on where you get them. I've even bought whole batches at IKEA that won't burn half way through before the wick runs dry and turns to ashes, and that's indoors in a perfect setting. Other times they work perfectly. One thing I've noticed, is that you might get odd behaviours if you place the candles directly on cool surfaces. The light won't be able to melt the was all the way out to the rim, resulting in shorter burn times. This gets worse if you don't have the small stamped "bun feet" under the candle. I guess too much heat is transferred away through the aluminium cup to the surface underneath. I don't know if the above information is of any help, but I thought it may be related. If it's a cold day, I guess the trangia windshield is a pretty effective heat-sink for the candles inside.
The following is an update based on a second attempt before Pysen78 and PillePalle's comments were posted. As a resulty of that trial, I have come to conclude that Pysen and Pillepalle lastest posts are correct in what they said. OK, this time around I used 5 new Sainsbury's value range tealights (25 for about £2). I used 5 because this time I was using the smaller T27 so with less volume to heat I reduced the number of candles. Because of the sootiness last time I started with the candles under the bottom of the burner support ring. Both changes turned out to be unnecessary mistakes. With these tea lights there was no soot and the oven was not quite hot enough to cook the bread quickly. Seen here it had had 40 minutes or so before I turned it over. Thankfully it had not stuck this time. I moved the candles up onto the burner support ring and finished it off. The result was a bit doughy but that's probably my impatience in preparation, not enough proving time especially after knocking the dough back. As for too much dough.... I think I need to review which bread recipe that I use. This time I started with a sachet of dried yeast and used the quantities of flour salt and sugar suggested on the packet. I ended up with far too much. Good job the regular oven was on to cook Sunday tea, the rest of the dough was cooked more traditionally... So thanks for the encouragement. This time was closer to a desired product and it is obviously worth trying again. best regards John
Congrats, looks much better now. And it really is worth trying since you indeed can bake bread that is not only a bad compromise. With the tea lights on the "rim" from the beginning your result would have been even better. Over here 1 sachet dried yeast is for 500-1000 g flour, which is much too much for a bread in the Trangia 25. If I remember it right I use(d) roundabout 600 ml (not grams!) fluor per bread (I don't carry a scale with me, so per volume is much easier). Be smarter than I am and note a well-working recipe somewhere . Regards, Philipp
I tried this, but I did this on a Turm 39 stove using 2 Brunton IB nested pots. I used a canning lid inside the smaller pot, and added 200ml of water. Got it boiling, and mixed my blueberry muffin mix. Poured it into the other larger pot; I used Pam spray before I poured in the batter. I lowered the temp of the stove to a low simmer, and was able to bake the muffin mix. The question now is: did you keep adding water to the other pan to bake the buscuit, or did you just let the water simmer away without refilling? I tried refilling it, but the top of the muffin never got brown, and I ended up burning the bottom of the muffin. First attempt, so I'm allowed a screwup!
I've been following this thread with interest. Today I baked a small bread cake (real leavened bread) in my gas-fired Clas Ohlson (Purple Flame clone) Asaklitt cookset. I had the burner at its lowest setting and used a simple trivet affair in the bottom of the larger pan with the dough in the smaller pan. I let it cook for half an hour until it started smelling like bread, then turned it over and gave it another 15 mins. Next time I'm going to dispense with the trivet and just put the pans one inside the other, and see how that goes. Well pleased with today's results...
Ian, I would not recommend that. All the baking that I have done with stoves has needed the 'gap' or the heat is not 'diffused' enough and you get localised burning. Alan
Has anyone tried using a Trangia 27 with Trangia trivet to the raise height of pot Above flame and the second pot inside on a computer fan cover trivet with frying pan as lid. And the burner damped down as far as possible? Want to ask before I try in case it’s a bad idea ?
I’d be very wary of heating the outer pan from beneath with nothing to protect it from the heat. In my attempts the dough was there to soak up the heat. With the second skin you might avoid burning the bread but I fear the outer pan cannot take the heat. Buckling or loss of the non-stick coating is quite likely if heated directly from below. The idea of the tea-light candles is that they heat the pan from the sides and there’s no direct heat. Regards John
Yep my experience baking over alcohol stoves is that you need a diffuser of some type. I often just pick up a few stones (making sure they are bone dry and not from a stream etc ). Other then that I use a bit of coiled up metal (looks like an old cooker ring). First times you tend to use far too much heat.
@G1gop are you using water as well as the stones, or just the stones between the pots?? I melted the outer pot a couple years ago playing with this, trying it without water -- I certainly had too much heat, but have not tried it again for fear of melting another. I do the double boiler approach for making tapioca pudding on the trangia. Fun stuff
There you go, two exact opposites. Both work. You have to try it and see whixh way works for you. Alan
Done it dry, earlier in the thread, no reason not to try it with water. Hoping to get under canvas in the next week or two. Mental note to pack a trangia.
