I looked up old cooking notes my grandmother had left my mother and passed on to me. When my grandmother made bread in her wood stove, she used a cast iron bread pan. When the top was somewhat dark brown, she pulled it from the oven. She wrapped the whole pan with two dish clothes to hold the heat to finish cooking the bread. That's what her notes said to do. I'm just passing it on. Really loving your videos
Oh wow what a great way to solve the trickiness of these old ovens! 🔥🙌🏻 Smart woman! I love that you looked that up & that your grandmother had made a note of how she mastered bread. Really special 💗 I’d like to try that & talk about it on a future episode
Yes, to a certain extent that will work. But, your top crust could get very thick that way. I would go at it the other way around. 1) The crust is getting brown, or burnt, long before the center is baked, because the crust is open to the hot air. It is baking faster, because it is drying out faster. 2) Preheated cast-iron for certain. _(A cast-iron form regulates the heat, the best.)_ 3) Spray down the top of the bread, after putting it in the form. 4) If the bread form doesn't have a lid, make one of foil, and keep it tightly on, for about 3/4s of the bake time. 5) Only take the lid off, to give the upper crust a golden brown. While it's hard to find cast-iron sandwich bread forms, especially those with a lid, they do exist. Otherwise, use a Dutch oven. They come in round and oval.
There is a sound that dried wood makes when you chop it. Wet wood sounds clunky and dry wood is almost musical. It takes me back to my Eastern Kentucky roots and the wood cook stove at my grandparents house. Thank you.
Your channel has turned into PIONEER WOMAN! THANK YOU FOR SHARING. We soon forget how easy our lives have become. My dad's memory.....his dad owned a bakery in N. ILL., during prohibition.Small town, only a night watchman to rattle doorknob, he would walk around sniffing the air....someone's cooking whiskey I'll catch them. He never did. Baking bread smelled the same, suspected my grandfather. My Dad would deliver in his Model A Ford. My family bread story. Power would go out in the winter, and we used many candles over the winter. So many memories of my first ten years. Moonlight on the snow, skating on the tiny ball diamond with flooded infield, older brother saying, Gerry hold up this barbed fence while standing in snow...yep, electric, sledding on one sled for six kids. On and on. Just some of the many memories your channel brings to my mind. Eighty years old as of 9.4.44, reliving those years THANKS ❤🎉
May God Bless you, Gerry! ❄️❄️❄️ What great memories-my dad turns 80 this year. Birthday 1/23/45 (best birthday ever, right?). You got to glimpse way back into the past through those stories of your father/grandfather. What a time! Thank you for sharing. Felt like I was there smelling the rising bread and sneaking onto that ice. Best to you-I am loving these stories.
I've been cooking and baking with a wood cook stove and it take some learning but once you have it there is truly nothing better than bread or biscuits from a wood cook stove oven! That bread looked amazing, bravo to all of you! Congrats on the elk, that is a blessing indeed. Looking forward to the next video. BTW, we are in South Central MT, about half way between Billings, MT and Cody, WY.
Oh too cool-fellow Montanans! 🙌🏻 It’s so true: bread & biscuits are the BEST they’ll ever be in a cookstove like this. I’m planning elk & biscuits for dinner tomorrow 🤞🏻 I’m still getting the hang of the old stove but it just takes practice, right? Love your comment 😄
wow your friends are as crafty as you are! that sourdough looked so perfect - I used to do it and in a dutchoven (but in an electric oven in a London terraced house) but stopped because we didn't eat enough bread. I might start again now... maybe using a rye sourdough mix. I never got such a perfect loaf though. ever. that's next level for sure. still very envious of your chic hat (and the red beret is also chef's kiss) thank you for the video. gonna try making those dried orange swags too. pretty. and subtle.
Thanks, Sarah! I was the same way with sourdough-we just didn’t eat enough bread for me to keep up with it. But I sure am tempted to start now. Katherine is an incredible bread baker. That loaf was pure magic in the old cookstove 🔥
I, too, lived in Santa Fe for 28 years and loved the wide open spaces out west. Your channel reminds me of those days in northern New Mexico. I can smell and taste that bread!!! Well done!!
That bread looked awesome. I think a couple of thick slices of that bread with butter and strawberry jam, three scrambled eggs and some elk breakfast sausage would be awesome! Congratulations to your mother in law on the elk!
Thank you so much!! I learned a ton about sourdough that day-the little cabin is a gem of a place ❤️ We joke that it’s our little time machine. We love spending time in it! Thank you for watching & finding the channel
I was born and raised, raised for a time, in New Mexico, US, that is… and the outbacks of NM state are hundreds of miles of open country back in the 50’s and 60’s and your videos remind me of my childhood and how much I loved the open country, the hard work, the cold winters and the freshly backed bread. Thank you for sharing your lovely videos. I feel like I’m back home again. We now live in Colorado SW. 0:02
Oh wow that must have been beautiful and wild country! New Mexico gets cold too ❄️ What a way to have grown up… Think how few people experience that in America anymore. Hard but romantic life-you are blessed
Where in New Mexico? I pretty much grew up in Las Cruces but spent every chance I got on my uncle’s ranch near Corona, NM. I really miss living three miles from the nearest neighbor and twelve miles from town.
Lovely friends , lovely home and a beautiful fire. The bread is beautiful … I haven’t mastered sourdough yet but I just keep practicing 🫠 Love your channel and as a fellow Montanan , you’ve captured the legacy of our state 🤍
Hoorah! A fellow Montana 🙌🏻 Lots of history in this state just sitting off the roadsides. Glad you found the channel-thanks for coming along on the ride with us 😊
Congrats on the successful bread. Even with modern ovens, it can be a pain. Being from TN, when you said you had a trick to staying warm I instantly thought shine or whiskey, maybe bourbon.
Don't forget to clean the ashes from around the oven at least once a month. Then the more you use the oven, the more often you will have to clean around the oven.
I've been making sourdough bread in my dutch for over 30yrs. I never have had to put water in for steam. 20 min with lid then 20 min without in a oven. If you do it outside over coals I only heat bottom for 1st 30 min then add coals on top to brown, just make sure you turn on trivit and lid in opposite direction
Oh wow you know your bread! 🙌🏻 Thank you for the tip on steam-it was beautiful to see the water poured in, it did steam quite a bit, but I can understand how maybe the moisture in the dough is enough 🤔 Boy I have respect for you baking a loaf over coals outdoors-that is not a novice thing to do. Very cool 🙌🏻
@@Montana_Ranch_Rescue I started when doing fur trade re-enactment. I'm sure the extra moisture didn't hurt ( more rise). Stay warm, ❤️from rock springs wyo.❄️🥶
Watch for Rendezvous with an open day for visitors. You and the kids can learn loads about living as in bygone years. Closest one to you I attended was Rocky Mountain, 2012. A tornado went thru.....very educational!!
@MEDavis-kn3ph don't scare them away. There are lots all around just Google ....Rendezvous (ft bridger, 1838 in riverton, green river in pinedale very cool museum there too)
I wish there was a way to include a photo in the comments. Artisan bread baking is my favorite winter hobby. Nothing beats a fresh crusty loaf from the cast iron dutch oven, even if mine comes from one of those newfangled electric ovens. I've even gone so far as to repurpose a Yeti cooler into a proofing cabinet by adding an electric heating pad and a thermostically controlled outlet usually made for gardening. Makes for more efficient rising times in cooler weather when you don't have a nice wood cook stove like yours. Thanks for a great video! 😁
Oh brilliant! You are a serious maestro of bread making 🙌🏻 Wish I could see it too! Too cool-it seems like using a cast iron Dutch oven or clay Dutch oven is a secret ingredient in top-notch bread 🤔 Does something magical.
Hi Jessie ,I havend beeing verry well the last time, So Im trying to catch up wit the latest videos. I did realy like the Gathering with your friend Khaterine & Sisters ChildrenThe Breadbaking is an interesing occpupation to make it well baked afterwards .The smell of the bread & the candelproduktion came to me.verry niceH ,Hope you guys did have an wonderful Thanks giving there in the Cabin.Stay safe & healhty and well fed, And don`t freeze in the wintertime.Bless you all PS thanks for sharing👍🏻🙏🏻.Greetings.from the Old🇳🇱Dutch🇳🇴 Norwegian Hubertus.🙏🏻👍🏻🍀☮🇺🇸
I was shopping in Alderson's one day and saw 👀 they had case iron bread 🍞 pans. I think you might look around for 2 of them. I thought you might put up certains on the windows 🪟 to help the draft 🤔. Can't wait to see the next video. Well done 👏 on the video 📹 👏 👍.
I just found your channel. I live in New Orleans, but lived thru a hundred year storm on Orcas Island about 20 years ago. Suffice it to say, wood stoves are vital. I also made tollhouse cookies at a Dartmouth Outing Club cabin maybe 38 years ago in a wood cookstove. Amazing experience
Such a Dutch stove has that special lid so that you could also put glowing coals on the top so that you hung it over an open fire but still your stew or bread in this case was heated along the top and bottom. This way, your fireplace not only warmed your room, but you could also heat your food more evenly and faster.
Yes quite right! It is my dream to build a Rumford fireplace (tall and a bit more shallow) 🔥 I’d love to cook in an open fireplace like that. Talk about real history
We use what we calla camp oven,a cast iron type bowl with cast lid,we do plain flour mixing with beer i think the small amount of yeast in helps the consistency when cooked is that of a soft cake,I left out one important thing it’s placed on top of hot Cole’s with a scoop of Cole’s on the lid ,when cooked crust is quite thick but the melted butter and honey soon solves that problem ATB from Perth🇦🇺
Oh that’s too cool-so Australian! I saw a video once of a guy out in the bush who made a bread like that… he had a name for it… can’t remember now. Simple but I bet so delicious cooked on the coals like that 😋
Hello i absolutely love your beautiful videos one tip for your family those 14 line kosmos round burners in the oil lamps can be ran with a sans rival chimney it increases the draft and candle power of your oil lamps drastically and is more fuel efficient
Jessie. I know that you don't have oak or much oak. Do you have any neighbors or mills that might have oak chuncks? Its not that your stove burns through wood fast. Your wood is like burning kindling. I bought a solid wood stove fire box PLATE at our hardware store. It did have a few holes in it. They come in different sizes. I got one that left a border for air flow. Works better than just the coal grates.My coal grates look like two forearms that twist to dump the cinders when you use the coal crank ( lid lifter). Not sure what grate you have. And keep the ash pan fairly full. You are doing great! I had my Grandma Hazel to teach me and a few good novels that talked about their kitchen wood stoves. An excellent novel, set in 1929, was REFUGE by Dot Jackson, set in the Appalachian mountains. It helped me see the many challenges of that era. The pioneer life was beyond difficult!
Also, you should have a damper on the stove and one in the stovepipe. There is also a lever that flips the fire around the oven (rather than just in the firebox). It's sometimes on the stove top at the back.
@teripittman- Yes- My oven lever is situated on the back of the cook top, to the right side of the stove pipe. It is a finger loop that gets pushed back to open the fire box flu and flipped towards you, to open the oven flu. I have one' key style' damper in the stove pipe and the same front dampers below the fire box as Jessie. She has an extra one on the left side of her stove. Both our stoves were made in St. Lewis, MO. But mine is a newer 1930 Home Comfort. Jessie is doing great in sorting out her stove. Truth be told, these stoves like to be fussed over '-)
Thank you so much! I’ll be packing up your order today and sending it on its way 🤠Thanks for subscribing! 🙌🏻 Isn’t that kettle BEAUTIFUL?! It was a wedding gifts that I believe came from Townsends, which sells handmade historical reenactment items (but I just love it for its copper beauty ❤️)
The link to our small online shop is in the video description 😄 I just added handwoven kitchen towels made by our friend Susan-hope you check out the shop! n9rueq-zj.myshopify.com
The dough releases its own steam and the lid holds it in. No added water is needed. Add water to the oven environment when you aren’t using a lidded Dutch oven.
Ha I’m in the same boat! My friend Katherine knows how to make sourdough but I don’t know how yet 😂 Might be spring before she can get to the cabin with her baby strapped on her back
Місяць тому
Terrific video! The bread looked so good. You seem to be catching on to the cookstove. I've never used an antique cookstove, but I THINK you are over-firing yours for baking. That could result in the loaf in the breadpan being dark on the outside and underdone on the inside. Thank you for your interesting content!
Yes very possible-this old stove burns through wood so fast (guessing there are a hundred tiny holes and gaps from long years of rust/wiggling bits) that the fire risks going out completely when I’d like to stop adding wood 🤦🏻♀️ It’s a tricky ol’ one… Love your comment
@ Yes 🙌🏻 that is exactly the right way! (from what I’ve heard from others and my own experience) I did a bit of that with some wetter pine. I’ll keep an eye on the creosote build up but it really does help to slow the fire 🔥 Cheers!
@Montana_Ranch_Rescue It also is a good idea every 2 or 3 burns to use a broomstick or small piece of stovewood to tap, tap ,tap the stovepipe to knock loose creosote build up. Really gets everybody's attention when the stove starts to huff and jump when the pipe burns gunk out. Ovenex is another brand of good dimpled steel pans for oven use. Season them and don't overscrub.
For the record, the longest lasting coals come from holly. It's tricky to use, because it burns like there's kerosene on it. Doesn't really split as there's no grain
Suppose you know this I’m coming from a Baker’s perspective Bread needs to cool down for about two hours before you cut it. Otherwise when you go to take a slice of it later on it’s all gummy as steam [ooops heard her say that]needs to continue to do it to work and he will have an incredible loaf with much patience.
@ here is another bakers secret. Put your cast iron skillet in the oven with lid. For 30 min before bread has its second rise on top of parchment paper. [the paper will burn a bit. That’s ok. Carefully When the proof is perfect you do your score, take the cast iron pan out with really good mitts and take the top off carefully lower the bread and put the top back on and then put that in the oven for 20 minutes after 20 minutes then take the lid off so you get the bread to be browned and keep it in there for another 10 minutes until your Bread registers 200°. Most breads are baked at 200° we are homesteaders in Southern Vermont just bought a wood cook stove from Homewood Stoves in New Zealand. We haven’t tried it yet as we are almost done with are small house. Been living in a 20 by 16 cabin for 3 years. No electricity no running water.,propane shower and a generator now at night. Doing our best. Enjoy your show.
@ oh brilliant! Thank you for the tips-I will do that 🙌🏻 I LOVE those New Zealand stoves!! I almost ordered one myself some years ago. Oh I’d love to see how yours works out 😄
@ I’ll keep in touch as we watch your project. It’s awesome to live this way. It’s harder but better. Going to give the candle project a go. I bought the wrong wic size and it tunneled
My Mom always burned the bread. Biscuits is much easier. Love your videos and skills. A little coal goes a long way. Nice mix with wood. Use coal during the mid day to keep fire going. Look for black seems in rock. It is very common in sand stone areas or mud stone areas. Coal is a constant heat. Make smaller loafs of bread. Thinner. Baquette style. Bonne Chance.
Great tips! Thank you 🥂 Coal does work really well in these old cookstoves-I used to burn it on the long subzero nights of deep winter. It was the only way to keep the stove going until morning (or almost morning, I often fed the stove in the night). It is a bit dirty/dusty though. But hey, I’d sacrifice that to be warm 😄 Love your comment!
New sub here! Love your setup and I look forward to watching more of your videos!! Your bread knife looks awesome! How do you like it?? Where can I buy one?
BergHoff 🙌🏻 I had to look on the knife-it was a wedding present years ago. It is the BEST knife, super sharp even after years, & totally affordable. I bet if you google the name you’ll find lots of places that sell it. Thanks for asking 😊
That's softwood and you really can't get a real bed of coals....my grandmother ( born in 1899) cooked in her wood stove till her death day.....and she could cook large turkey's and bread and pies....but it was good dry hardwood that made this possible...
That’s pretty special 😄🙌🏻 We don’t have hardwoods here on the ranch. Nearly all pine forest. When we can get an ash tree here and there from town we celebrate it! Bet your grandmother was an amazing cook-wish I could ask questions from a woman like that.
While you did a fantastic job on the cabin may I ask why you didn't try to insulate it in some way? Or didn't those old structures have any type of primitive insulation. Sure would have helped retain the heat. I can smell that bread all the way from Georgia...
I hear ya… I almost put wool in the walls but I didn’t out of fear of mice coming back. 🤦🏻♀️ It is very cold. 🥶 Makes me feel for people out on the prairie who rarely used insulation back then. Totally get why people used log or dug into the ground. ❄️
I have been using Caputo flour from Italy lately. It’s a game changer for people with intolerance. It’s the glyphosate not the gluten in flour produced here that causes so many issues. I’m thankful someone introduced me to it.
Yup, yup, if using wood fuel, but not a fire-clay base oven, using a cast-iron Dutch oven is the solution. You can even bake bread, on a open fire with one. But, stay as far away from box _(sandwich)_ bread as you can get. Even a carbon-steel bread form isn't good enough. It must be preheated cast-iron... with a lid. Anything else will fail in that oven... and it's a good oven. For one that old, it is in excellent condition.
Well said! I love learning from your tips and knowledge. This kind of life can really only be learned from others who have done it-books don’t do it justice.
@@Montana_Ranch_Rescue Yes, a lot of the why and wherefore; comes from having lived the life-style. You know it, because you lived it. Even I, generations older than you, lived during a transitional time. The old ways were dying off, being replaced. But, I did learn odd things, like making your own paint, canning meats, making soap from ashes and lard, that somehow stuck with me. But didn't you say that you lived for a time _"off grid?"_
@@michaelwittkopp3379 I did a lot and learned a lot when I was off grid (no electricity except a small solar pump for a well). Very far from town and others. I learned canning. Even canning meat 🙌🏻 But I never took on the really hard stuff like soap & laundry. I dabbled, but modern life made things pretty easy for me. I’ll admit I never really did what it would take to live off my own hands. Biggest lesson was learning how much I needed (in a good way) neighbors for help.
@@Montana_Ranch_Rescue Yes, looking back at pioneer days, we should not underestimate community and neighbors. Pioneers never had much money. But they did a lot of bartering... I had chickens, you had cows, I got milk from you, you got eggs from me...and so on. Modern day homesteaders, off-grid, are at a great disadvantage. They try to do everything themselves. And you can't. You spread yourself too thin. They are forced to buy things. Which means they are forced to either make to sell, or find jobs. Even the Amish, don't do everything anymore, and are no longer isolated from others. And they've been living their lifestyle, for hundreds of years. So also, we need to look at the pioneer lifestyle, as time and location specific. It's only under those set conditions, that it can function. Can we take from it, learn from it? I hope so. Our modern culture is not working out. It needs to change, it needs to improve. But there too; _"We can't throw the baby out with the bath water."_
@ Agreed. The biggest lesson I’ve learned thus far in life is the need for neighbors. For real community. Me in my 20s did not get that. I wanted to do it all myself, alone. And you’re right, you can’t. Modern homesteading is often a big ruse. Very wise words; thank you for making me think about this whole project/philosophy more deeply. I’m on a path I’m excited to walk down, that’s for sure.
It’s my friend Katherine’s recipe-I’ll get it from her & post it n the video description soon 🙌🏻 We may even have some sourdough starter to share in the near future 😄
Not, it's not hard to do that. But you need hard wood that gives you good coals. Alder and maple are good but you may not have good hardwoods there (we didn't in Spokane)
"supposed to wait an hour after the bread has been cooked" Ummm... yeah... NO CHANCE that inviting loaf would last before the hour is up! My fresh bread lovers household would dutifully demolish it while still steaming.
@ that somewhere at sometime someone developed a genetic mutation that caused them to have a milk allergy. People have been drinking raw milk for several hundred years or more. We didn’t start having all of these food allergies until the government stepped in and messed with all of our food about late 1800 early 1900. It started with them taking all of the nutrients out of the wheat berries and giving us this garbage that we call flour today. Diseases such as beriberi, Pellagra as well as anemia developed and m,any others that took a lot longer to develop because they started doing it more and more.They came in with this great plan in the 1940’s to enrich our flour and other food but with man made vitamins not the original vitamins that God gave us in the original wheat berry and other foods. I’m not saying some people don’t have true milk or wheat allergies (very rare) but for the rest of us that develop this later in life it is not some genetic mutation they are cause from negligence with our food supply.
Haha fair point- I should have started out with this few-years-old pot that I spent a lot of money on and didn’t tell my husband was new 😂 Any old cast iron pot will do though 😉
@@mtfarmer4430 I apologize if I was harsh, the the dutch oven she has looks like a Staub. who Francis Staub first designed his dutch oven in 1974,so not that long ago. for your kind and funny responce I felt compelled to subsribe and include a like
Love your comment, man 😉🙌🏻🔥 Thanks for givin’ us that subscribe hit & hope you catch another episode or two. Happy New Year from one real person to another 🎉
I looked up old cooking notes my grandmother had left my mother and passed on to me. When my grandmother made bread in her wood stove, she used a cast iron bread pan. When the top was somewhat dark brown, she pulled it from the oven. She wrapped the whole pan with two dish clothes to hold the heat to finish cooking the bread. That's what her notes said to do. I'm just passing it on. Really loving your videos
Oh wow what a great way to solve the trickiness of these old ovens! 🔥🙌🏻 Smart woman! I love that you looked that up & that your grandmother had made a note of how she mastered bread. Really special 💗 I’d like to try that & talk about it on a future episode
Yes, to a certain extent that will work. But, your top crust could get very thick that way.
I would go at it the other way around.
1) The crust is getting brown, or burnt, long before the center is baked, because the crust is open to the hot air. It is baking faster, because it is drying out faster.
2) Preheated cast-iron for certain. _(A cast-iron form regulates the heat, the best.)_
3) Spray down the top of the bread, after putting it in the form.
4) If the bread form doesn't have a lid, make one of foil, and keep it tightly on, for about 3/4s of the bake time.
5) Only take the lid off, to give the upper crust a golden brown.
While it's hard to find cast-iron sandwich bread forms, especially those with a lid, they do exist. Otherwise, use a Dutch oven. They come in round and oval.
There is a sound that dried wood makes when you chop it. Wet wood sounds clunky and dry wood is almost musical. It takes me back to my Eastern Kentucky roots and the wood cook stove at my grandparents house. Thank you.
You are absolutely right! I’ve never thought of that sound that it makes, but you are spot on in calling it musical 🔥Cheers!
Your channel has turned into PIONEER WOMAN! THANK YOU FOR SHARING. We soon forget how easy our lives have become. My dad's memory.....his dad owned a bakery in N. ILL., during prohibition.Small town, only a night watchman to rattle doorknob, he would walk around sniffing the air....someone's cooking whiskey I'll catch them. He never did. Baking bread smelled the same, suspected my grandfather. My Dad would deliver in his Model A Ford. My family bread story. Power would go out in the winter, and we used many candles over the winter. So many memories of my first ten years. Moonlight on the snow, skating on the tiny ball diamond with flooded infield, older brother saying, Gerry hold up this barbed fence while standing in snow...yep, electric, sledding on one sled for six kids. On and on. Just some of the many memories your channel brings to my mind. Eighty years old as of 9.4.44, reliving those years THANKS ❤🎉
May God Bless you, Gerry! ❄️❄️❄️ What great memories-my dad turns 80 this year. Birthday 1/23/45 (best birthday ever, right?). You got to glimpse way back into the past through those stories of your father/grandfather. What a time! Thank you for sharing. Felt like I was there smelling the rising bread and sneaking onto that ice. Best to you-I am loving these stories.
I've been cooking and baking with a wood cook stove and it take some learning but once you have it there is truly nothing better than bread or biscuits from a wood cook stove oven! That bread looked amazing, bravo to all of you! Congrats on the elk, that is a blessing indeed. Looking forward to the next video. BTW, we are in South Central MT, about half way between Billings, MT and Cody, WY.
Oh too cool-fellow Montanans! 🙌🏻 It’s so true: bread & biscuits are the BEST they’ll ever be in a cookstove like this. I’m planning elk & biscuits for dinner tomorrow 🤞🏻 I’m still getting the hang of the old stove but it just takes practice, right? Love your comment 😄
wow your friends are as crafty as you are! that sourdough looked so perfect - I used to do it and in a dutchoven (but in an electric oven in a London terraced house) but stopped because we didn't eat enough bread. I might start again now... maybe using a rye sourdough mix. I never got such a perfect loaf though. ever. that's next level for sure. still very envious of your chic hat (and the red beret is also chef's kiss) thank you for the video. gonna try making those dried orange swags too. pretty. and subtle.
Thanks, Sarah! I was the same way with sourdough-we just didn’t eat enough bread for me to keep up with it. But I sure am tempted to start now. Katherine is an incredible bread baker. That loaf was pure magic in the old cookstove 🔥
I, too, lived in Santa Fe for 28 years and loved the wide open spaces out west. Your channel reminds me of those days in northern New Mexico. I can smell and taste that bread!!! Well done!!
Oh fantastic what a beautiful part of the West! New Mexico is a stunning place. Been through a few times but always wanted to go exploring there
Mouth watering bread! I'm sure the aroma in the cabin was heavenly. Thank you
It was SO good 🍞 🔥 We had a blast baking it in the old cabin
That bread looked awesome. I think a couple of thick slices of that bread with butter and strawberry jam, three scrambled eggs and some elk breakfast sausage would be awesome! Congratulations to your mother in law on the elk!
Cheers!! She’s amazing-I’m hoping to snag a few cuts of elk today. She’s been processing it herself.
WOW 😮…I’m so glad I came across this video, this bread looks amazing and so delicious 🤤!!! What a beautiful rustic place you have!!
Thank you so much!! I learned a ton about sourdough that day-the little cabin is a gem of a place ❤️ We joke that it’s our little time machine. We love spending time in it! Thank you for watching & finding the channel
That is really beautiful good morning and I love your show. I’ll keep watching it. God bless.❤
Cheers! Appreciate your comment very much. Hi from Montana!
Words cannot express how much I look forward to this video!! It was sooo heart warming ❤❤❤🕊️ looking so forward to receiving my spoon
Cheers! Your handmade spoon is on its way 😍 I hope you love it 🎄🎄🎄 Love your comment-thank you so much for being with us on this adventure 💗💗💗
Much love from Missouri❤❤@@Montana_Ranch_Rescue
I was born and raised, raised for a time, in New Mexico, US, that is… and the outbacks of NM state are hundreds of miles of open country back in the 50’s and 60’s and your videos remind me of my childhood and how much I loved the open country, the hard work, the cold winters and the freshly backed bread.
Thank you for sharing your lovely videos. I feel like I’m back home again.
We now live in Colorado SW.
0:02
Oh wow that must have been beautiful and wild country! New Mexico gets cold too ❄️
What a way to have grown up… Think how few people experience that in America anymore. Hard but romantic life-you are blessed
Where in New Mexico? I pretty much grew up in Las Cruces but spent every chance I got on my uncle’s ranch near Corona, NM. I really miss living three miles from the nearest neighbor and twelve miles from town.
I loved the vídeo.
Congratulation on decorating the cabin.
Cheers! This little house is a Time Machine for sure 😍❄️🔥
Lovely friends , lovely home and a beautiful fire. The bread is beautiful … I haven’t mastered sourdough yet but I just keep practicing 🫠
Love your channel and as a fellow Montanan , you’ve captured the legacy of our state 🤍
Hoorah! A fellow Montana 🙌🏻 Lots of history in this state just sitting off the roadsides. Glad you found the channel-thanks for coming along on the ride with us 😊
Congrats on the successful bread. Even with modern ovens, it can be a pain. Being from TN, when you said you had a trick to staying warm I instantly thought shine or whiskey, maybe bourbon.
Hahaha that’s too funny-maybe our tea was spiked 😉
I love your wood stove
Cheers! We were so lucky to find one like this 🙌🏻
That bread looked so delicious.
It was SO special 🙌🏻 I want to learn how Katherine does the dough
Don't forget to clean the ashes from around the oven at least once a month. Then the more you use the oven, the more often you will have to clean around the oven.
This is really important!
I've been making sourdough bread in my dutch for over 30yrs. I never have had to put water in for steam. 20 min with lid then 20 min without in a oven. If you do it outside over coals I only heat bottom for 1st 30 min then add coals on top to brown, just make sure you turn on trivit and lid in opposite direction
Oh wow you know your bread! 🙌🏻 Thank you for the tip on steam-it was beautiful to see the water poured in, it did steam quite a bit, but I can understand how maybe the moisture in the dough is enough 🤔 Boy I have respect for you baking a loaf over coals outdoors-that is not a novice thing to do. Very cool 🙌🏻
@@Montana_Ranch_Rescue I started when doing fur trade re-enactment. I'm sure the extra moisture didn't hurt ( more rise). Stay warm, ❤️from rock springs wyo.❄️🥶
@ Oh how cool-I love re-enactments! Good for you preserving history 🙌🏻 Keeps it alive
Watch for Rendezvous with an open day for visitors. You and the kids can learn loads about living as in bygone years. Closest one to you I attended was Rocky Mountain, 2012. A tornado went thru.....very educational!!
@MEDavis-kn3ph don't scare them away. There are lots all around just Google ....Rendezvous (ft bridger, 1838 in riverton, green river in pinedale very cool museum there too)
Very very good thank you my friend love
Thank you! Cheers!
BTW - love the jazz in the back ground....
😉 Cheers, Ron! Thank you 😁 Robbie teases me but I love jazz
I wish there was a way to include a photo in the comments. Artisan bread baking is my favorite winter hobby. Nothing beats a fresh crusty loaf from the cast iron dutch oven, even if mine comes from one of those newfangled electric ovens.
I've even gone so far as to repurpose a Yeti cooler into a proofing cabinet by adding an electric heating pad and a thermostically controlled outlet usually made for gardening. Makes for more efficient rising times in cooler weather when you don't have a nice wood cook stove like yours. Thanks for a great video! 😁
Oh brilliant! You are a serious maestro of bread making 🙌🏻 Wish I could see it too! Too cool-it seems like using a cast iron Dutch oven or clay Dutch oven is a secret ingredient in top-notch bread 🤔 Does something magical.
Hi Jessie ,I havend beeing verry well the last time, So Im trying to catch up wit the latest videos. I did realy like the Gathering with your friend Khaterine & Sisters ChildrenThe Breadbaking is an interesing occpupation to make it well baked afterwards .The smell of the bread & the candelproduktion came to me.verry niceH ,Hope you guys did have an wonderful Thanks giving there in the Cabin.Stay safe & healhty and well fed, And don`t freeze in the wintertime.Bless you all PS thanks for sharing👍🏻🙏🏻.Greetings.from the Old🇳🇱Dutch🇳🇴 Norwegian Hubertus.🙏🏻👍🏻🍀☮🇺🇸
Hey Hubertus!! Cheers! Sending you warmth from Montana 🔥 🇺🇸 Always appreciate your thoughtful comment
I was shopping in Alderson's one day and saw 👀 they had case iron bread 🍞 pans. I think you might look around for 2 of them. I thought you might put up certains on the windows 🪟 to help the draft 🤔. Can't wait to see the next video. Well done 👏 on the video 📹 👏 👍.
All great ideas-the old cabin definitely is chillly 🥶 I bet curtains would help 🤔 Cheers!
That bread, some cheese, and a glass of adult grape juice, and I'd be in heaven. 😊Merry Christmas from California.
Hoorah! 🥂 Heaven.
I just found your channel. I live in New Orleans, but lived thru a hundred year storm on Orcas Island about 20 years ago. Suffice it to say, wood stoves are vital. I also made tollhouse cookies at a Dartmouth Outing Club cabin maybe 38 years ago in a wood cookstove. Amazing experience
Oh wonderful! What an experience 🔥 I always wanted to go to Dartmouth 😉 but ended up with a different path. Woodstoves have a magic to them.
I just did a trip back in time, thank you ;)
Cheers! The Time Machine is fired up 🔥 Love your comment
What fun day with the girls and kids
It was so fun to be in that space all together ❤️🔥
Just happened upon this channel and I love it! Thanks for sharing!
Oh so glad you found us!! We are in for a long winter with lots of projects & cooking in the cabin 🙌🏻🔥
Such a Dutch stove has that special lid so that you could also put glowing coals on the top so that you hung it over an open fire but still your stew or bread in this case was heated along the top and bottom. This way, your fireplace not only warmed your room, but you could also heat your food more evenly and faster.
Yes quite right! It is my dream to build a Rumford fireplace (tall and a bit more shallow) 🔥 I’d love to cook in an open fireplace like that. Talk about real history
We use what we calla camp oven,a cast iron type bowl with cast lid,we do plain flour mixing with beer i think the small amount of yeast in helps the consistency when cooked is that of a soft cake,I left out one important thing it’s placed on top of hot Cole’s with a scoop of Cole’s on the lid ,when cooked crust is quite thick but the melted butter and honey soon solves that problem ATB from Perth🇦🇺
Oh that’s too cool-so Australian! I saw a video once of a guy out in the bush who made a bread like that… he had a name for it… can’t remember now. Simple but I bet so delicious cooked on the coals like that 😋
@ Damper
@ yes! Thank you 🙌🏻
Love this! Thanks so much for sharing ❤
Cheers! It’s pretty fun cooking in an old cabin on an old stove like this 😄
Hello i absolutely love your beautiful videos one tip for your family those 14 line kosmos round burners in the oil lamps can be ran with a sans rival chimney it increases the draft and candle power of your oil lamps drastically and is more fuel efficient
Wow, really?! I’ve never tried that. Cheers 😄 Appreciate your comment very much!
Awesome breakfast.
I would guess that managing the heat temperature key and patience is required...
Spot on… time, patience, and experience 🔥 Cheers! ❤️
Jessie. I know that you don't have oak or much oak. Do you have any neighbors or mills that might have oak chuncks? Its not that your stove burns through wood fast. Your wood is like burning kindling. I bought a solid wood stove fire box PLATE at our hardware store. It did have a few holes in it. They come in different sizes. I got one that left a border for air flow. Works better than just the coal grates.My coal grates look like two forearms that twist to dump the cinders when you use the coal crank ( lid lifter). Not sure what grate you have. And keep the ash pan fairly full. You are doing great! I had my Grandma Hazel to teach me and a few good novels that talked about their kitchen wood stoves. An excellent novel, set in 1929, was REFUGE by Dot Jackson, set in the Appalachian mountains. It helped me see the many challenges of that era. The pioneer life was beyond difficult!
I love your little cabin and that beautiful stove but you need a big open fire place to warm it up faster.
I LOVE that idea 🙌🏻🔥 It is my dream to build a stone fireplace one day
Also, you should have a damper on the stove and one in the stovepipe. There is also a lever that flips the fire around the oven (rather than just in the firebox). It's sometimes on the stove top at the back.
Yes I really should. I never used the extra damper on my old Cookstove, but I sure could use it on this one
@teripittman- Yes- My oven lever is situated on the back of the cook top, to the right side of the stove pipe. It is a finger loop that gets pushed back to open the fire box flu and flipped towards you, to open the oven flu. I have one' key style' damper in the stove pipe and the same front dampers below the fire box as Jessie. She has an extra one on the left side of her stove. Both our stoves were made in St. Lewis, MO. But mine is a newer 1930 Home Comfort. Jessie is doing great in sorting out her stove. Truth be told, these stoves like to be fussed over '-)
Use a cast iron loaf pan it evens the heat out.
Cheers! Smart tip
@@Montana_Ranch_Rescue like the video found them the other day.
New sub here and I made my order. I love that tea kettle!
Thank you so much! I’ll be packing up your order today and sending it on its way 🤠Thanks for subscribing! 🙌🏻 Isn’t that kettle BEAUTIFUL?! It was a wedding gifts that I believe came from Townsends, which sells handmade historical reenactment items (but I just love it for its copper beauty ❤️)
Love to order some candles
The link to our small online shop is in the video description 😄 I just added handwoven kitchen towels made by our friend Susan-hope you check out the shop!
n9rueq-zj.myshopify.com
The dough releases its own steam and the lid holds it in. No added water is needed. Add water to the oven environment when you aren’t using a lidded Dutch oven.
Oh very interesting, thank you! Sourdough & bread in general has such a science to it; lots to learn. Appreciate your comment
We are neighbors! I also live in Montana along the Continental Divide. We are about 4 hours apart.
That’s wild! Small world 😄🙌🏻🎉 If you’re ever driving Hwy 87 out of Lewistown, give us a wave at Uncle Dan’s house!
Will do!😊
Now we need to know how to make the sour dough.😅
Ha I’m in the same boat! My friend Katherine knows how to make sourdough but I don’t know how yet 😂 Might be spring before she can get to the cabin with her baby strapped on her back
Terrific video! The bread looked so good. You seem to be catching on to the cookstove. I've never used an antique cookstove, but I THINK you are over-firing yours for baking. That could result in the loaf in the breadpan being dark on the outside and underdone on the inside. Thank you for your interesting content!
Yes very possible-this old stove burns through wood so fast (guessing there are a hundred tiny holes and gaps from long years of rust/wiggling bits) that the fire risks going out completely when I’d like to stop adding wood 🤦🏻♀️ It’s a tricky ol’ one… Love your comment
Use less dry wood every 2nd or 3rd stick. Wetter wood burns slower and makes less soot if you mix it. Just be sure fire is going good first.
@ Yes 🙌🏻 that is exactly the right way! (from what I’ve heard from others and my own experience) I did a bit of that with some wetter pine. I’ll keep an eye on the creosote build up but it really does help to slow the fire 🔥 Cheers!
@Montana_Ranch_Rescue It also is a good idea every 2 or 3 burns to use a broomstick or small piece of stovewood to tap, tap ,tap the stovepipe to knock loose creosote build up. Really gets everybody's attention when the stove starts to huff and jump when the pipe burns gunk out. Ovenex is another brand of good dimpled steel pans for oven use. Season them and don't overscrub.
@ Brilliant 🔥 Thank you for the good advice! Appreciate it
A hard wood helps with even baking
It does! Hardwoods are pretty hard to get in Montana though. Pine and fir are what we’ve got, so we make do. Appreciate your comment
For the record, the longest lasting coals come from holly. It's tricky to use, because it burns like there's kerosene on it. Doesn't really split as there's no grain
@ Fascinating… I would never have known 🤔
And wrap the top of the axe handle with wire, to prevent damage to it
Fascinating
Suppose you know this I’m coming from a Baker’s perspective Bread needs to cool down for about two hours before you cut it. Otherwise when you go to take a slice of it later on it’s all gummy as steam [ooops heard her say that]needs to continue to do it to work and he will have an incredible loaf with much patience.
You’re 100% right-we just couldn’t help ourselves 🤪 We were so hungry & cold, and that loaf of bread didn’t make it past the front door 🙌🏻🔥
@ here is another bakers secret. Put your cast iron skillet in the oven with lid. For 30 min before bread has its second rise on top of parchment paper. [the paper will burn a bit. That’s ok. Carefully When the proof is perfect you do your score, take the cast iron pan out with really good mitts and take the top off carefully lower the bread and put the top back on and then put that in the oven for 20 minutes after 20 minutes then take the lid off so you get the bread to be browned and keep it in there for another 10 minutes until your Bread registers 200°. Most breads are baked at 200° we are homesteaders in Southern Vermont just bought a wood cook stove from Homewood Stoves in New Zealand. We haven’t tried it yet as we are almost done with are small house. Been living in a 20 by 16 cabin for 3 years. No electricity no running water.,propane shower and a generator now at night. Doing our best. Enjoy your show.
@ oh brilliant! Thank you for the tips-I will do that 🙌🏻 I LOVE those New Zealand stoves!! I almost ordered one myself some years ago. Oh I’d love to see how yours works out 😄
@ I’ll keep in touch as we watch your project. It’s awesome to live this way. It’s harder but better. Going to give the candle project a go. I bought the wrong wic size and it tunneled
@ Yes, wicks are tricky. Keep us posted 🙌🏻
My Mom always burned the bread. Biscuits is much easier. Love your videos and skills. A little coal goes a long way. Nice mix with wood. Use coal during the mid day to keep fire going. Look for black seems in rock. It is very common in sand stone areas or mud stone areas. Coal is a constant heat. Make smaller loafs of bread. Thinner. Baquette style. Bonne Chance.
Great tips! Thank you 🥂 Coal does work really well in these old cookstoves-I used to burn it on the long subzero nights of deep winter. It was the only way to keep the stove going until morning (or almost morning, I often fed the stove in the night). It is a bit dirty/dusty though. But hey, I’d sacrifice that to be warm 😄 Love your comment!
New sub here! Love your setup and I look forward to watching more of your videos!! Your bread knife looks awesome! How do you like it?? Where can I buy one?
BergHoff 🙌🏻 I had to look on the knife-it was a wedding present years ago. It is the BEST knife, super sharp even after years, & totally affordable. I bet if you google the name you’ll find lots of places that sell it. Thanks for asking 😊
That's softwood and you really can't get a real bed of coals....my grandmother ( born in 1899) cooked in her wood stove till her death day.....and she could cook large turkey's and bread and pies....but it was good dry hardwood that made this possible...
That’s pretty special 😄🙌🏻 We don’t have hardwoods here on the ranch. Nearly all pine forest. When we can get an ash tree here and there from town we celebrate it!
Bet your grandmother was an amazing cook-wish I could ask questions from a woman like that.
While you did a fantastic job on the cabin may I ask why you didn't try to insulate it in some way? Or didn't those old structures have any type of primitive insulation. Sure would have helped retain the heat. I can smell that bread all the way from Georgia...
I hear ya… I almost put wool in the walls but I didn’t out of fear of mice coming back. 🤦🏻♀️ It is very cold. 🥶 Makes me feel for people out on the prairie who rarely used insulation back then. Totally get why people used log or dug into the ground. ❄️
Beautiful rustic loaf! May I ask what flour you used?
I think Katherine just used Montana grown, moderately high protein, flour. I’d like to get into sourdough more & learn to fine tune it
I have been using Caputo flour from Italy lately. It’s a game changer for people with intolerance. It’s the glyphosate not the gluten in flour produced here that causes so many issues. I’m thankful someone introduced me to it.
Yup, yup, if using wood fuel, but not a fire-clay base oven, using a cast-iron Dutch oven is the solution. You can even bake bread, on a open fire with one. But, stay as far away from box _(sandwich)_ bread as you can get. Even a carbon-steel bread form isn't good enough. It must be preheated cast-iron... with a lid. Anything else will fail in that oven... and it's a good oven. For one that old, it is in excellent condition.
Well said! I love learning from your tips and knowledge. This kind of life can really only be learned from others who have done it-books don’t do it justice.
@@Montana_Ranch_Rescue Yes, a lot of the why and wherefore; comes from having lived the life-style. You know it, because you lived it. Even I, generations older than you, lived during a transitional time. The old ways were dying off, being replaced. But, I did learn odd things, like making your own paint, canning meats, making soap from ashes and lard, that somehow stuck with me. But didn't you say that you lived for a time _"off grid?"_
@@michaelwittkopp3379 I did a lot and learned a lot when I was off grid (no electricity except a small solar pump for a well). Very far from town and others. I learned canning. Even canning meat 🙌🏻 But I never took on the really hard stuff like soap & laundry. I dabbled, but modern life made things pretty easy for me. I’ll admit I never really did what it would take to live off my own hands. Biggest lesson was learning how much I needed (in a good way) neighbors for help.
@@Montana_Ranch_Rescue Yes, looking back at pioneer days, we should not underestimate community and neighbors. Pioneers never had much money. But they did a lot of bartering... I had chickens, you had cows, I got milk from you, you got eggs from me...and so on. Modern day homesteaders, off-grid, are at a great disadvantage. They try to do everything themselves. And you can't. You spread yourself too thin. They are forced to buy things. Which means they are forced to either make to sell, or find jobs. Even the Amish, don't do everything anymore, and are no longer isolated from others. And they've been living their lifestyle, for hundreds of years.
So also, we need to look at the pioneer lifestyle, as time and location specific. It's only under those set conditions, that it can function. Can we take from it, learn from it? I hope so. Our modern culture is not working out. It needs to change, it needs to improve. But there too; _"We can't throw the baby out with the bath water."_
@ Agreed. The biggest lesson I’ve learned thus far in life is the need for neighbors. For real community. Me in my 20s did not get that. I wanted to do it all myself, alone. And you’re right, you can’t. Modern homesteading is often a big ruse.
Very wise words; thank you for making me think about this whole project/philosophy more deeply. I’m on a path I’m excited to walk down, that’s for sure.
How is bread making me weep?
You are the best 🔥❄️🔥❄️ That bread was beyond anything I’ve ever made in a cookstove; special day.
what is the brand of the cookstove- been researching and
looking for one
It’s a South Bend Malleable. I had an early 1900s Monarch cookstove for years that I LOVED. Happy hunting! What a great quest 🔥
@@Montana_Ranch_Rescue Thank you.. Will keep searching:)
Do you have a recipe for that sourdough??
It’s my friend Katherine’s recipe-I’ll get it from her & post it n the video description soon 🙌🏻 We may even have some sourdough starter to share in the near future 😄
Not, it's not hard to do that. But you need hard wood that gives you good coals. Alder and maple are good but you may not have good hardwoods there (we didn't in Spokane)
I grew up with oak further west-it was gold. Alas, no such luck here in Montana. Just pine and occasionally fir if we are lucky 🍀
Just had this channel pop, what is the book you read at the end? My son stopped everything to listen to it.
Oh wonderful! My little ones loved it also-it’s called “Sharing The Bread” by Pat Zietlow Miller & Jill McElmurry
@Montana_Ranch_Rescue Thank you very much!
Pre - heat the Dutchy.
Yes-that is absolutely right! I didn’t show it, but that is a key detail. Cheers! 🔥
"supposed to wait an hour after the bread has been cooked" Ummm... yeah... NO CHANCE that inviting loaf would last before the hour is up! My fresh bread lovers household would dutifully demolish it while still steaming.
Haha I am SO with you-steaming fresh bread is way too good to let cool 🙌🏻🔥
That is such misinformation about the milk…
What about the milk?
@ that somewhere at sometime someone developed a genetic mutation that caused them to have a milk allergy. People have been drinking raw milk for several hundred years or more. We didn’t start having all of these food allergies until the government stepped in and messed with all of our food about late 1800 early 1900. It started with them taking all of the nutrients out of the wheat berries and giving us this garbage that we call flour today. Diseases such as beriberi, Pellagra as well as anemia developed and m,any others that took a lot longer to develop because they started doing it more and more.They came in with this great plan in the 1940’s to enrich our flour and other food but with man made vitamins not the original vitamins that God gave us in the original wheat berry and other foods. I’m not saying some people don’t have true milk or wheat allergies (very rare) but for the rest of us that develop this later in life it is not some genetic mutation they are cause from negligence with our food supply.
Why do you start out with this old pot? It’s not old,so by starting with a lie you can’t be trusted. Just tell the truth!!
Don’t worry, I don’t trust her either, and she’s my wife!
Haha fair point- I should have started out with this few-years-old pot that I spent a lot of money on and didn’t tell my husband was new 😂 Any old cast iron pot will do though 😉
@@mtfarmer4430 I apologize if I was harsh, the the dutch oven she has looks like a Staub. who Francis Staub first designed his dutch oven in 1974,so not that long ago.
for your kind and funny responce I felt compelled to subsribe and include a like
@@Montana_Ranch_Rescue I thought only guys did that. keep it up enjoy your channel
Love your comment, man 😉🙌🏻🔥 Thanks for givin’ us that subscribe hit & hope you catch another episode or two. Happy New Year from one real person to another 🎉