In the realm of bread-making, the absence of an oven can often pose a challenge. However, inspired by a curious comment from a gentleman, I embarked on a mission to pioneer a solution. After nights of contemplation and experimentation, I am thrilled to unveil my innovative technique for baking sourdough bread without an oven.

The Recipe:
Sourdough Starter:
50 g (about 1/4 cup) of sourdough starter (from the fridge)
50 ml (about 1/4 cup) of water
50 g (about 1/3 cup) of flour
For the Bread:
150 g (about 3/4 cup) of activated sourdough starter
500 ml (about 2 cups) of water (room temperature)
600 g (about 4 cups) of bread flour (white)
100 g (about 3/4 cup) of einkorn flour
20 g (about 1 tablespoon) of salt
Preparation:
Morning Starter Preparation:
Begin by preparing the starter in the morning by combining 50 g of sourdough starter from the fridge with 50 ml of water and 50 g of flour. Allow it to rise for 4-5 hours.
Bread Preparation:
In a large bowl, mix 150 g of activated sourdough starter with 500 ml of water.
Add 600 g of bread flour, 100 g of einkorn flour, and 20 g of salt to the mixture. Knead until well combined.
Fermentation:
Allow the dough to ferment for the desired duration, following the instructions provided in the video.
Stovetop Baking:
Utilize the stovetop baking technique demonstrated in the accompanying video, ingeniously baking the sourdough bread without the need for an oven.
Innovation Unveiled:

With this groundbreaking stovetop sourdough bread recipe, the boundaries of traditional bread-making have been transcended. Now, even those without access to conventional baking equipment can partake in the joy of crafting homemade sourdough bread.

I invite you to explore the video tutorial and share your feedback and insights in the comments. Together, let us celebrate the spirit of culinary innovation and the endless possibilities it unveils. Happy baking! 🍞✨