yacht bread

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BREAD: 137 Kanter-Rybovich Motoryacht Walkthrough

May 14, 2018 12:46 pm

BREAD was built with the idea of combining the two worlds of the classic era yachting and that style with today’s modern navigational technology and systems. Of the many special things about BREAD are the abundant areas you can entertain on board. From the massive on-deck amenities, huge galley, large dining area aft, down to the massive staterooms below. This is a really impressive yacht; every detail you’ll see it when you’re aboard. And now I’d like to introduce you to Charlie Nicklaus, my co-broker with Denison Yacht Sales and he’s going to give you a thorough walkthrough.

We’re going to start our walkthrough from the stern here. As you can see we have a very nice stern pasarelle, if you would like to dock stern 2 or we have a pasarelle entrance from the port and starboard side as well. As you board, you walk into the aft deck; this serves as the main dining area with seating for 8. As you can see, it is fully enclosed and air-conditioned. If you would like to you can open up the windows for some fresh air.

Forward to the port side, you have a wine cooler as well as refrigerator drawers. In to the starboard side, we have additional cold storage. As Andy mentioned earlier, it’s a very modern layout. You begin to feel that as you enter from the aft deck into the galley. You start to notice the beautiful woodwork and the joinery that you will see throughout the entire boat.

Having the galley positions right next to the aft deck and dining area is very convenient because it makes it very easy for the stews to serve to the dining table and also you have the French door, so you can close it off if you would like some privacy.

Here in the galley are all the modern appliances that you’re going to need. You have two Wolf ovens, 5-burner stove top, a Sharp microwave oven and Sub-Zero cold storage on board. As we make our way forward from the galley into the main salon, you will notice the beautiful woodwork. If you look above, the beautiful coffered ceilings are finished in the Pecky Cypress Wood. This is a great area to greet and welcome guests. It has a very warm feeling and makes you feel like you’re in the living room at your home. As you first walk in, you have an intimate seating area for 3. And as we walk forward, you have an L-shaped settee. It is a great area to hang out with friends and family.

As we move forward from the salon, we are walking in to a foyer where you can either go upstairs to the pilot house or you can go downstairs to the crew quarters. Let’s go check out the crew quarters. For any yachtsman, the comfort of the crew is very important. As you can see, the crew mess on BREAD is very spacious. You also have your full-sized washer and dryer in the space. To the port side, you have the captain’s quarters and forward are the two mirrored crew cabins with over/under berths, and each have their own ensuite.

Heading up from the crew space, we’re going to take a turn here and head to the pilot house. On the port side, aft of the pilot house, you have a nice settee. You have five, 21-inch screens and they’re all customizable and you’re able to put whatever you like on each screen. You also have your hydraulic balance turn thrusters as well as your Nyad stabilizers.

As we walk out from the pod house and crew quarters, there’s a dayhead here on the starboard side. Let’s go down and check out the lower staterooms. Here on BREAD, we have a 4 stateroom, 4 head layout. First, we’re going to check out the master. As you enter the full-beam master, the joinery and final woodwork on the main deck flows through the lower staterooms as well. Here in the master centerline, you have a king-size bed. Forward on both sides, you have cedar-lined hanging closets. On the starboard side, you have this beautiful vanity. Across from there, on the port side, you have additional storage. Aft, you have his and her heads that are separated by a large shower.

As we leave the master, we walk into our first guest stateroom on the port side. In here we have another king-size bed. We have cedar-lined hanging closets, additional storage underneath the bed and forward is your ensuite. Leaving the port side, we’re going to move forward and we’re going to start with the starboard side guest stateroom. All guest staterooms have an audio-visual package with flat-screen TV and sound bar. Both of these forward guest staterooms are very similar to the last guest stateroom we saw. All have a king-size bed, cedar lawn closets and a very spacious ensuite.

We’re going to move from the forward staterooms and we’re going to head up to the sky lounge. As we walk up to the sky lounge, you’ll notice you have a very intimate space. Forward, you have two flat-screen TVs as well as a fully equipped wet bar with plenty of cold storage. In the aft, you have two opposing settees that makes a great area to hang out with friends and family.

As we move aft from the sky lounge, we enter the sundeck. You will see opposing settees with high-low tables. Center line, we have Jacuzzi with seating behind, and here on the port side, we have a huge barbecue. As we move forward on the sundeck, we find our tender storage. Now these tenders you see here are not for sale with the boat. But it’s important to know that there’s a 5,000 pound capacity davit and it’s built into the forward mast here. Just forward of the mast is a great area to catch some sun on these lounge chairs. On both the port and starboard side, there are wing stations for the captain as well as stairs going down to the main deck. If you come down the staircase just in front of the pilot house, you’ll notice there’s a seating area which is great for underway or moving into a new anchorage.

We’ve come down from the sun deck, now we’re going to move forward to the crew space and check out the engine room. In the aft section of the crew mess, you will find access to the engine room. She’s powered with Caterpillar C18s with 715 horsepower each. She’s also equipped with two, 99 kW Northern Lights generators.

On behalf of Annie Miles and myself, I’d like to thank you for taking this video walkthrough of BREAD, the 137’ Kanter. If you have any questions or would like to come see her in person, please contact us.

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Motor Yacht

Bread is a custom motor yacht launched in 2007 by Kanter and most recently refitted in 2012.

Bread measures 41.76 metres in length, with a max draft of 2.44 feet and a beam of 7.01 feet. She has a gross tonnage of 290 tonnes. She has a deck material of teak.

Bread has an aluminium hull.

Her interior design is by Annie Santulli.

Bread also features naval architecture by Manfred Kanter.

Performance and Capabilities

Bread has a fuel capacity of 24,984 litres, and a water capacity of 7,571 litres.

Accommodation

Bread accommodates up to 8 guests in 4 cabins. She also houses room for up to 8 crew members.

Other Specifications

Bread flies the flag of Marshall Islands.

• Yacht Builder Kanter No profile available
• Naval Architect Manfred Kanter No profile available
• Exterior Designer Manfred Kanter No profile available
• Interior Designer Annie Santulli No profile available

Yacht Specs

Other kanter yacht.

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YachtForums Administrator

Had a meeting at Rybovich today and the distinct smell of fresh baked bread was permeating the yard. Much to my surprise, Rybovich has something in the oven. Get a loaf of this classic motorcruiser... "Bread". An unnamed source indicates the owner is a large bread baker, probably for a nationwide chain. We don't care how you made your dough, Mr. Owner, but we're darn glad to see the proceeds going to a great cause! Step aside Sycara IV... here's a classic feast of retro yeast!

Attached Files:

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More slices of Bread...

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SHAZAM Senior Member

Nice. I watched her getting built at Rolly Marine a few years back. Funny part is that when she was nearly done, the owner wanted her a bit longer so they cut it in the middle and stretched it. Scary to say the least! I'm told the owner of the vessel owns the largest bakeries in north america. The vessel it stunning in person and even more impressive when you see the nearly flawless flag blue finish.

carelm Senior Member

Thanks for the pictures Carl. She's a real beauty. Once she's complete, one of your reviews would be great, assuming her owner is agreeable to it.

RT46 Senior Member

does it come with a life time supply of pledge? boy thats alot of varnishing... I was expecting a 60-70' Sportfish......

Hattsoff Member

RT46 said: ↑ does it come with a life time supply of pledge? boy thats alot of varnishing... I was expecting a 60-70' Sportfish...... Click to expand...

Capt J Senior Member

She's beautiful, but I think Sycara IV still takes the Cake!

GFC Senior Member

That is one beautiful piece of craftsmanship. Very nicely done!

Ken Bracewell Senior Member

At this risk of sounding like a grumpy old man- "Bah! They sure don't make 'em as pretty as they used to." I like the concept on this and Sycara, but I feel they've both missed the mark. Perhaps they're putting function before form. That's my 2 cents... This is more in line with my tastes http://www.yachtforums.com/forums/general-yachting-discussion/16324-steam-yacht-erie-canal.html

Ken Bracewell said: ↑ At this risk of sounding like a grumpy old man- "Bah! They sure don't make 'em as pretty as they used to." Click to expand...

YachtForums said: ↑ It certainly has some unique proportions which may have been accentuated by lengthening, as Shazam indicated. Sycara IV had a bridge clearance mandate, which kept her profile constrained. Still, Bread looks half baked, like something's missing. My guess is the tender will complete the picture. Click to expand...

Yachtjocky Senior Member

Bread completely stripped down to bare metal before the vessel was cut and a 30 foot section added at Rolly. All new electrical, plumbing, machinery, interior and exterior plus a full paint job. Look closely at that funnel, the aft section swings open and a hydraulic knuckle crane is installed vertically and is ready to use for the boats to be installed forward of that aft deck house. The hot tub is aft of the aft deck house.

CaptTom Senior Member

Was able to get on Bread during FLIBS and had a quick tour. Beautiful interior highlighted by detailed wood finish, gold fixtures, huge crew quarters and cavernous staterooms. Able to get some interior photos but had to shoot quickly so not the best work but it gives an idea.

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Few more. That's it for now.

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maldwin Senior Member

I love classic boats, and this one completely misses the mark: The house extends too far forward, the funnel is too far forward, the mast heights are wrong, the layout makes no sense with the galley aft, and the stern looks heavy. There was a germ of a good idea, the varnish and paint are pretty, but it was probably a waste of varnish, as well as quite a lot of money. Best, Maldwin

Yacht News YF News Editor

Thanks alot Tom! She's gorgeous! You say you didn't have alot of time to settle but the photos look great!

maldwin said: ↑ I love classic boats, and this one completely misses the mark: The house extends too far forward, the funnel is too far forward, the mast heights are wrong, the layout makes no sense with the galley aft, and the stern looks heavy. There was a germ of a good idea, the varnish and paint are pretty, but it was probably a waste of varnish, as well as quite a lot of money. Best, Maldwin Click to expand...

discokachina Senior Member

First Interior Shots of Motor Yacht Bread Wow, CaptTom, what a coup! The first interior shots of Bread I have seen anywhere appearing right here on YF thanks to you!! Awesome work!!!

JWY Senior Member

I was on this vessel when she first arrived in Fl. She was built at the Kanter yard as a dinner cruiser but the boat was not finished when the owner brought her south and put her up for sale. My imagination wasn't big enough because I never envisioned her empty shell interior looking as grand as she turned out. This boat was never intended to be a great classic but was originally designed by Bob Johnston to be a commercial dine and whine.

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Bread Yacht (ex: Aurora)

Motor Yacht Bread

Bread (formerly aurora) is a 41.76m motor yacht, custom built in 2007 by kanter. this luxury vessel's sophisticated exterior design and engineering are the work of manfred kanter. she was last refitted in 2012..

Bread 's hull is made from Aluminium.

Performance + Capabilities

Bread is capable of 12.00 knots flat out, with a cruising speed of 10.00 knots from her 24,984.00l. fuel tanks.

Bread Accommodation

Bread offers accommodation for up to 8 guests in 4 suites . She is also capable of carrying up to 8 crew onboard to ensure a relaxed luxury yacht experience.

Bread is currently not available for Charter on Superyachts.com. Click here to view similar Yachts Available for Charter.

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Builder: Kanter

Exterior Designer: Manfred Kanter

Naval Architect: Manfred Kanter

Interior Designer: Annie Santulli

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BREAD: 137' Kanter Yacht [Walkthrough]

Andy Miles + Charlie Nicklaus take you onboard BREAD, a 137' Kanter located in Palm Beach, Florida. Several of the world's major pedigree yards have built ...

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$5 million price reduction on motor yacht Bread at Northrop & Johnson

News just in from John Weller and Bruce Leffers at Northrop & Johnson of a hefty $5 million price cut on the 42.1m motor yacht Bread .

Built by Kanter in 2007, Rolly Marine completely stripped her back to her aluminium hull in 2012, the interior, electrical and mechanical systems were replaced and new 575hp Caterpillar engines installed, making her essentially a new yacht.

The master and guest staterooms are accessed via a spiral staircase located on the aft side of the main saloon. Situated off a foyer, the master is aft with a centerline king bed, walk-in wardrobe and his and her marble bath. A VIP suite is just off the foyer to port, with king berth and ensuite bath. Two guest staterooms are located forward, both with king size beds and ensuite baths. Like all areas of the yacht, raised panel joinery and curved panels in highly finished teak complement the décor.

One of the many attractive features of Bread is her expansive aft deck, which is designed for every aspect of yachting life, from fine dining to casual cocktails.

Featured in the 2013 Refit Annual and on display at the Miami show, Bread is down from $19,995,000 to $14,995,000.

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Baking Bread On a Boat – Quick and Easy Recipes

Baking bread on a boat could be of great help in certain cases like for example if you are in the middle of the sea, and you just realized that you don’t have any bread left to accompanied your delicious meals!

Also, nothing beat the taste of a well made fresh bread that just went out of the oven, especially when it is followed by an excellent glass of wine or a good cup of espresso! There are many ways to bake bread, and you don’t necessary need an oven on board to get good results!

In this article, you’ll find some of my best bread recipes and techniques that I’ve tried by myself so that you too can make your bread easily and quickly on board! Before going any further, I would like you to know that I never use any sugar or white flour to make my bread! And YES…It remains delicious!

Table of Contents

Don’t Have An Oven On Your Boat!

NO problem, it will surely not stop you from making good bread. Quite the contrary! Here is one of my favorite recipes “Pita” which I ‘ve found easy to make! Once you taste it, you’ll be hooked!

The only equipment you need is a Cast iron skillet, mixing bowl, a plate and your hands!

Ingredients

• 1 KG whole wheat flour
• 100 Gr Whole wheat (Extra for the surface)
• 750 ML lukewarm water (If the water is too warm, it will kill the yeast, and if it’s too cold it will take a long time for the dough to rise.
• 2 tablespoon of olive oil
• 4/3 tablespoon dry yeast
• 2 teaspoon sea salt

Preparation

1. Mix all the ingredient together, add the salt separately from the yeast.

2. Knead the dough for about 10 minutes with your hand or with a Kitchen Aide mixer until the dough becomes elastic. If it sticks, add some flour and if it is too dry, add few drop of water until the dough is formed.

3. Spread some olive oil all over the surface of the dough.

4. Cover with a kitchen towel or with plastic wrap.

5. Let it rise for 1/2 hour if it’s in a warm place or 1 to 2 hours if it is in a cool place.

6. Knead the dough, divide it into 20 equal pieces of 80gr and let them rise a bit.

7. Spread each piece into a round shape (10 inches wide and 4 inches thick) in the flour and let them rest a bit.

8. Preheat the Cast iron skillet without any addition of oil.

9. Cook the pita on low heat until it swells and flips it to the other side for 1 to 2 minutes. Et Voila! If you have an oven, just put the pieces into the oven and bake for 10 minutes on 170-degree temperature.

Bread Cooked In The Oven

This bread recipe contains the same ingredients as the one stated above “Pita”. The only difference is that it is prepared and cooked differently. A real delight and it can be stored for few days in the fridge.

• 100 Gr Whole wheat flour (Extra for the surface)
• 750 ML lukewarm water

1. Mix all the ingredients together and add the salt at the end.

2. Knead the dough for about 10 minutes in a Kitchen Aid mixer or by hand until it becomes flexible and elastic. If the dough is too sticky, add a bit of flour and if it is too dry, add a few drops of water.

3. Oil the surface of the dough with olive oil and cover with a kitchen towel, or a plastic film.

4. Let it rest for 1/2 to 1 hour in a warm place or 1 to 2 hours in a cool place. When the dough has doubled in volume, knead the dough and let it rest one more time until it doubles in volume.

5. Preheat the oven to 160 degrees

6. Once the dough is ready, work it on a floured surface area and divide it into two pieces.

7. Shape it into oval form and with the help of a sharp knife cut the surface into vertical and horizontal line “2 inches depth”. Cover with a kitchen towel and let it rest for 15 minutes.

8. Throw a small amount of flour on each bread and cook them for 40 to 50 minutes.

Note: If you want to get an exquisite bread, put a small bowl filled with hot water in the middle of the rack while cooking the bread. And it’s done!

1. If you store the flour in a dry and warm place for a while, chances are the flour will be infected with bugs. The best solution to prevent bugs development is to store the flour in a fridge or a freezer, or an icebox will do the job as well.

2. Sift the flour and stores it in zipped bags before you begin your sailing trip, it will save you a lot of time!

3. If you wish to have fresh bread in the morning ready to eat on the table, then you would want to make the dough in the evening and let it rise during the night. If the weather is hot, then it is better to put it in the fridge and let it rest until the morning.

4. If if it’s cold and you don’t have an oven, then let the dough rise somewhere warm like for instance in the engine room or why not on the water heater!

5. If you don’t have fresh water on board, there is no harm to use sea water. Just put the same quantity of water but without adding any salt.

Either way, whether you have or don’t have an oven on the boat, there will always be a way to make delicious bread while you are sailing. Just, make sure you have some flour stored in your cupboard!

Want to Know Other Great Recipes?

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How do you bake bread on your boat? Please let me know in the comment below

Daniella has been passionate about travel, the sea, and nature for many years. As a child, she frequently traveled throughout the Mediterranean and continued with her journeys throughout her adult life.

Her experiences have created the desire within her to share her love for traveling with other passionate and adventurers who want to discover beautiful horizons and new cultures.

8 thoughts on “Baking Bread On a Boat – Quick and Easy Recipes”

I almost always have bread with a meal. A slice of wholewheat or rye accompanies most meals. homemade bread is my absolute favorite. Dipping a slice of freshly made bread into small dish of olive oil and balsamic vinegar is such a treat. I’ll be trying out your recipes for sure.

I can see we have a lot in common:) I do love to dip my pieces of bread in olive oil as well! Yes, try this recipe and, please let me know how it goes. I’ll be glad to know:)

Thank you very much for this kind comment and wish you a lovely day!

Wow great article! It never occurred to me to cook bread while cruising the open sea. At first I was thinking on a commercial cruise ship. I was intrigued because I was wondering how to do this on a commercial cruise ship. It occurred to me this could be on your own boat. This is an incredible idea. I love it. The instructions are easy to follow. I am going to try it at home first to see if I can master it before making my trip to Bimini. Thanks for a wonderful idea.

Yes, it is an excellent idea, in fact, if you have the right equipment to cook on a boat, then you can prepare delicious meals on your boat. It is just that bread goes well with every meal and it fills you up! The sea opens the appetite, so we always need some good bread within reach of the hand.

I’ve been a few times to Bimini, and it is just beautiful! Do you mind if I ask you which part of Bimini are you going to? To North, South, East, or all of them? I love the Bahamas, I could leave there for the rest of my life if my kids weren’t so emotionally attached to their friends:)

However, I wish you a fantastic trip with a lot of fun!

Thank you very much for the comment.

Have great day!

What an amazing article! I’ve never been on a yatch, but you make me want to plan a trip. I love freshly baked bread. I used to own a breadmaker, that I loved dearly. Would you suggest a breadmaker on a boat if an oven is not available? How many variations of this recipe are available?

I am so glad that this article makes you want to plan a trip:) And I hope you will make it soon because it is really fun!

I own a breadmaker and to be honest; I really dislike it. It is practical, but the taste of the bread is way much different from the one you bake in an oven or on a skillet. My husband bought me the breadmaker as a present, and you know where it stands now? In the garage:) I never use it! If you want to have a real taste of bread, then I would recommend you not to use a bread maker! But that’s my personal point of view.

Thank you very much for the comment and please let me know if you need help with anything by leaving a comment or contacting me. I am always happy to help!

Great tips and advice on how to cook bread while at sea. I love the fact that your recipe doesn’t contain white flour or sugar. I think for me the option to use sea water really stood out as a fantastic way to eliminate the need to add salt when making your bread. I I would like to know if I choose the option to cook the bread in the iron skillet will I have to eat it immediately or can I preserve it for a few days in the fridge?

Yes, that’s right, I never put white flour or any sugar in my bread as it is really not healthy! I try to keep my blood sugar under control:)

To answer your question about preserving the bread after having cooked it in the skillet. Yes of course. In fact, you can preserve any bread in a fridge or a freezer. Just bear in mind that the bread will remain fresh for only a few days in the fridge while in the freezer it can be preserved for months. But it is so delicious that even if you keep it in the freezer, it won’t last a long time:) Once in awhile, I have a baking day and then I freeze all my bread hoping it will last for few months, but my kids and my husband love them so much that they are gone after two weeks:)

I hope it helped and if you need to know more info, please don’t hesitate to contact me at any time. I’ll be more than happy to assist!

Thank you very much for the comment and wish you a wonderful day!

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• How to bake bread on a boat

Bread is an essential when sailing . For one thing, no one wants to make unscheduled stops and moor just because they’ve run out of bread. Plus, trying to find a good staple bread to your taste isn’t always easy when sailing the seas. So should you use sourdough or yeast? Is a boat's oven fit for the task? And is it possible to bake bread using seawater? Read on to find out!

Every sailor learns that their favourite bread brought from home spoils quickly due moisture and mould . Fresh bread can usually last a maximum of four days but in places like the Caribbean, where the humidity is even higher, it is usually just two. The answer? Try baking your own when you're on your next sailing adventure.

Sourdough or yeast?

Sourdough bread is unbeatable. If you already have a sourdough starter at home, you’ll understand how it feeds and grows like a little pet living in a jar in your fridge. But did you know you can actually take the sourdough with you on your vacation ? Either dried or in a ball, it’s easy to transport to warmer climes, and then you can bake traditional sourdough bread wherever you sail. 

But, if you don't feel like regularly feeding a sourdough starter, there are plenty of recipes that use ordinary yeast too. For sailing, dried (instant) yeast  makes the most sense for us as it's easy to transport, doesn't need to be refrigerated, has a long shelf life, and doesn't need to be activated. You simply add it to the dry ingredients . Although proving the dough is slower than with sourdough or fresh yeast, in bread recipes using dried yeast the dough often doesn't require kneading.

Measure ingredients accurately

Practically all bread recipes measure in grams . And while you can eyeball ingredients when cooking, baking is a bit more like alchemy, requiring precision. This doesn’t mean you’ll have to take scales with you and there are numerous tables  online to convert grams into cups or spoons. Another option would be to weigh  out your ingredients at home and put them in resealable bags  before you leave, or to make it even simpler, purchase ready-made bread mixes from the store . Normally, you only need to add water, they're quick to prove and you can even get organic or gluten-free variants. Try testing out the recipe and the quantities of ingredients at home first, where you have time to experiment. And if you aren’t taking baking paper with you, make sure to take along a bit of extra flour to spread on your kitchen countertop and baking tray

Simple bread loaf

In the summer on the Adriatic, the dough will rise effortlessly on the kitchen counter. So, if you want fresh bread for breakfast and you’re leaving it to prove overnight, make sure to put it in the fridge to stop the dough rising out of the bowl. Conversely, in colder waters , it might be a good idea to hasten fermentation by heating it in the oven or storing the dough near the boat’s engine or boiler , where it tends to be warmer.

Seawater bread

Water from the boat's tank may be too chlorinated and as yeast is chlorine sensitive,  too much of it means the dough won't rise properly. The answer to this is either to leave the water to stand, boil it, filter it or use bottled water instead. A few sailors have tried baking bread from seawater  and swear by the fact that it’s not only possible, but that the resulting bread is delicious. The truth is that the salt to water ratio in most recipes is pretty close to the natural salinity of the ocean. If attempting this yourself, of course, there’s no need to add the salt in the recipe. 

Chleba z mořské vody  

Voda z lodního tanku může být příliš chlorovaná.  Chlor oslabí kvasnice   a těsto pak dostatečně nevykyne. Řešením je nechat vodu odstát, převařit, prohnat ji přes filtr neb o použít balenou. Pár jachtařů už zkoušelo péct  chleba z mořské vody  a přísahají, že to nejen jde, ale výsledný chleba je vynikající . Poměr soli a vody  ve většině receptů se totiž  blíží  přirozené slanosti oceánu. V tomhle případě se samozřejmě do receptu n epřidává kuchyňská sůl.   

Add a local touch

Of course, one option is to buy the ingredients on arrival or at ports along the way. Bread and its ingredients are staple foods everywhere in the world, so you’ll have no problem picking them up. It may take a bit longer to find yeast, however, so always check out what the locals call it first (HR – kvasac, IT  – lievito, GR – μαγιά [magiá], FR – levure, SP – levadura, etc.). 

If you find yourself at a shop or market in Greece, for example, take some inspiration from the local flavours . Olives, sun-dried tomatoes, pine nuts or even lavender are delicious both in and on bread. You're sure to come across local cheeses, cured meats, pâtés, herbs and preserves too, which are just begging to add a bit of local culture to your plate.

YACHTING.COM TIP: If you're ever guilty of letting your evening beer go stale, bake some  beer bread  to make up for it.  

Baking with gas vs. electric

On charter boats,  you’ll most often find a gas cooker and oven . The oven is good enough for baking and, just like anything else, you can make bread in it without too much of a problem (we've even made a birthday cake, sweet bread and gingerbread). However, if you're going on a longer voyage or (you lucky people!) you actually live on a boat, it may be worth investigating taking a bread maker or a low wattage electric skillet (such as a Remoska). 

We recognise that space requirements are the biggest drawback with these appliances. There's never enough space in the car or on board a boat. Plus, they're not usable when you’re heeling and some bread makers are harder to clean. But both a low wattage skillet and bread maker can be interesting for their conveniently low energy consumption (significantly less than baking in an electric oven). Both have a delay timer so before bedtime, you can simply add the ingredients to the bread maker (or pour the dough into a skillet), set the time, and in the morning the whole crew will awake to the aroma of freshly baked bread. And you can bake and cook practically anything from rolls to pizza in them. It's probably no coincidence that both are becoming more and more popular among caravanners who, like us sailors, take energy consumption seriously. 

Bread even without an oven

If your boat doesn't have an oven, it is actually possible to bake a loaf in a pan or pot on the stove. You wouldn't be the first sailor to try it and although it's a little trickier, it does work. The key is to use less dough and bake the bread over low heat for about half an hour on each side. However, then the question is whether you wouldn’t rather make homemade pita or tortilla in the pan, which are much quicker and easier to prepare.

A delicious tip to end with

For those of you who are sailing along Brittany and stopping off in Saint-Malo, the Borgier family has been making their legendary seaweed butter here for generations. This butter is sourced by top French chefs and we bet it won't go amiss on your crusty boat-baked bread. 

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In The Galley

Sourdough bread.

• August 1, 2020

Almost all sailors I know have complained about the quality, or lack of bread in a particular global location, and most of them have resorted to baking their own, writes Fil Sochaj. The aroma of a fresh loaf can keep morale high on a long passage, especially in heavy weather. 

Most bake with dry yeast, but sourdough is the preferable ingredient on a yacht, for the following reasons:

Flavour: Nothing comes close to a good loaf baked with sourdough starter 

Texture: The bread is more chewy and robust when compared to dry/wet yeast bread but with the right process (high hydration dough) it can be very light and airy Nutrients: If you have to eat bread, you can’t do much better than sourdough, especially baked with wholewheat and rye flour. The yeast bacteria in the sourdough starter is better for gut health. 

Longevity: Sourdough bread keeps much better and longer. I like baking a 60% rye and 40% whole wheat bread, it lasts for a week easily. 

Sourdough Starter

To bake any sourdough bread you will need some sourdough starter. Quite simply you need to mix equal parts of flour and water together and let it sit. A lot depends on the flour you use; it cannot be bleached, must have high protein content ( at least 12-13%) and is best if it is organic. For most of my baking, I use a rye starter as I like the slightly more acidic flavour. Rye is also a very easy flour to make sourdough starter from, it is very forgiving. The step by step procedure is outlined below:

• Prepare a jar or container in which you will keep your starter, should be around 1 litre in volume.
• In the jar, mix 50g of flour and 50g of drinking water, not tap water. Let it sit, covered but not sealed for about 24hours.
• After 24h add 100g of flour and 100g of water, mix well with a plastic or wooden spoon and again let it sit for 24hours. This time you might see some activity inside the jar – a good sign.
• On the third day, you should have 300g of mass in your jar, discard 200g into the bin and replace it with another 100g of flour and 100g of water.
• Repeat on day four.
• Repeat on day five.
• Sourdough starter should be ready around day six or seven depending on temperature and flour quality. It should be very glutinous and have lots of bubbles formed within it as Fig 1 shows

Sourdough Starter Tips and Tricks

As you may have noticed, when making the sourdough starter and later when maintaining it, you should stick to 1:1:1 proportion. That means for 1g of existing starter in the jar you need 1g of flour and 1g of water. This feeding amount does not need to change ever.

When the starter is kept in cabin temperature it should be fed roughly every 24 hours, but I went 72 hours once, between feed times, you will just need a day to coax it back to full potential.

If you are not baking bread daily it is best to keep the starter in the fridge, that way you only need to feed it once every week or so.

Remember, a sourdough starter is a living organism and it needs to eat, if there is no food it will die, but if it has food it will go on forever. A friend of mine has a 35-year-old starter which is doing fine.

Don’t mix flour types in the same starter. A rye starter can only be fed with rye flour and wheat starter can only take wheat flour. You will not kill it straight away but after a few days of feeding the wrong flour, it will be all but dead.

Instead of discarding the unwanted starter in the bin each day, it can be used to make sourdough pancakes. Good with a mixture of grated garlic and chopped spring onion.

Baking bread

There are a thousand and one recipes for sourdough bread and I strongly suggest you experiment to find your perfect one, but they all follow the same principle. Below is a recipe for the simplest bread I know which I cook quite often:

The first step of the bread-making process is getting the starter ready. A general rule is, when the starter has been fed, it will be ready to use once it has doubled in size. As fig.2 shows, a good tip is to use an elastic band to show the level of the starter after feeding

Remember the 1:2:3 ratio. 1 part of sourdough starter, two parts of water and three parts of flour

For a standard loaf use 200g of starter, 400g of water and 600g of flour.

Amount of salt is up to you, but don’t use too much or it will kill the yeast. I will use 15g of salt for this size of bread

Mix the water, flour and salt together and let it sit for 30 minutes. The wait is not absolutely necessary but helps with gluten development

Add in the sourdough starter and mix it in well by hand, let it sit for 30 minutes to an hour, covered.

Knead the bread. There are many ways and all of them are hard to explain without writing a book on the subject but the easiest way is to just “go at it” for about 8-10 minutes until the dough can be stretched very thinly between your fingers without breaking. For a different, easier and less messy way I suggest checking out Food Geek on YouTube and his amazing guides. When done, let it proof in a covered bowl for about 3-5 hours or until doubled in size

First shaping – roll the dough around the counter in a circular pattern with your hands on either side to build up surface tension on the top of the dough ball. Fig.4 shows the smooth surface of the dough after shaping

Let it sit on the counter covered for 30 minutes

Second shaping, Same as first shaping. At the end transfer it to a well-floured banneton or if you don’t have one, a bowl lined with a clean kitchen towel and dusted with flour. Cover it with a damp cloth or cling film. Fig.5 shows the dough inside the banneton.

Final proofing, this can be 4-5 hours in room temperature or overnight in the fridge.

If you’re short of time you could skip step 6-10 and after mixing all the ingredients well, just dump it into a buttered cake tin and go straight to the final proofing. This will result in a quite dense but very tasty bread. Works best with a whole wheat and rye flour mix.

It is important to have a steam environment when baking the bread. There are two ways to achieve this:

Easiest one is to bake the bread in a cloche or casserole pan with the lid on. This way you bake with the lid on for the first 20 minutes, take the lid off and bake additional 15-20 minutes to get the crust you want

The other way is to add a pot of boiling water to the oven when you put the bread in. The water will evaporate and create the steam you need.

Score your bread! Scoring your bread on top before baking ensures the bread has somewhere to go as it grows in the oven making for a lighter more open crumb.

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LA Fitness kaput at CityPlace, and $150 million buyer of private island may be Australian

Welcome to  The Dirt ! I’m real estate reporter  Kimberly Miller  with the latest developments in the sizzling market. 

Can Wall Street South survive Brightline canceling its commuter fares to Miami now that its affections are focused on its Orlando riders? It's like we got married and thought everything was swell until a shiny nubile station opened in O-Town and West Palm lost the house and the $20 roundtrip fare.

Our friendly neighborhood Tri-Rail is working to fill the void . And, while, um, well, we love Tri-Rail and all, but Brightline has adult beverages, including an $18 "liquor combo" because everyone loves a Titos with a can of Pringles after a long day of Wall Streeting.

OK, onto some real estate news. LA Fitness and the recently renamed CityPlace have ended a lawsuit alleging LA Fitness had sole dominion over the retail and restaurant stronghold formerly known as The Square. Also, a certain flag planted on the recently purchased $150 million Tarpon Island estate may be a clue as to the identity of the new owner, and there's a $40 million knockdown that's not in the Town of Palm Beach.

LA Fitness is spinning right out of CityPlace after legal dustup with landlord

A lawsuit filed by LA Fitness against the Related Cos. of New York has settled after nearly a year of legal wrangling, and while it was an "amicable" agreement, LA Fitness is officially kaput at CityPlace as of June 21. Guess you can't fight city hall or Related, which is opening its own in-house gym at its new luxury apartment complex The Laurel .

But The Laurel's gym is going to cost more than $100 a month in addition to rent, which runs from $3,400 to $20,000 a month. (Hold up, how much?!?) What all this means, bottom line, is that I'll be sticking to my $10 Planet Fitness membership thank you very much.

Aussie flag flies over private $150 million island

The rumor is, according to the Palm Beach rumor mill and the Wall Street Journal, that Australian Investments tycoon Michael Dorrell bought the private Tarpon Island estate that closed last month for $150 million.

Another hint is the Australian flag flying and the barely audible melody heard by passing yachts about buying bread from a man in Brussels who was six-foot-four and full of muscle. (I've had the song in my head all day, so, you're welcome.) Technically, the buyer is a Delaware-registered limited liability company, which means their identity is locked up tighter than Al Capone's vault. Where's Geraldo when you need him?

Luxe Boca Raton home bought for $40 million is fodder for wrecking ball

It's not unique for a multi-million dollar estate to be bought and knocked down in Palm Beach. But it is unusual to see it in Boca Raton where a $40 million home sold last month with the intention of razing the whole shebang.

Of course it is prime property in the exclusive Royal Palm Yacht and Country Club with 437 feet of waterfront on two sides and is one of only two southeast facing point lots in the community. But Realtors said the 10,000-square-foot home built in 1997 is dated, so, it's gotta go.

Home prices hit another record high in Palm Beach County

Despite some economic headwinds, sale prices on Palm Beach County existing single-family homes spiked again in April , hitting a median of $650,000, which is a record high. That's a fairly eye-popping price until you consider the average, which was $1.17 million, but Realtors don't like to consider the average because it's more easily swayed by whopper deals on Palm Beach and Manalapan.

Either way, the buyers of these homes must be the folks who can afford the $100-plus monthly gym memberships that The Laurel and Amped fitness are charging.

Live lightly.

Kimberly Miller is a journalist for The Palm Beach Post, part of the USA Today Network of Florida. She covers real estate and how growth affects South Florida's environment. Subscribe to The Dirt for a weekly real estate roundup. If you have news tips, please send them to [email protected].   Help support our local journalism, subscribe today.