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Topic: Breads

Fire Stryker
Admin & Advocatus Diaboli
Member # 2

posted 09-12-2005 10:19 AM

Gregory brought this up on the food thread about seeing to many granary and "rustic" things, so it made me wonder...

Does anyone have any UK and Continental resources for bread weights, shapes, and recipes, for the proper bread at events?

I've been digging around for 15th century horse bread. Primarily what would have been available in the low countries and what might have been available in the areas of Grandson, Morat, and Nancy during the 1470s.

I've seen web sites with later recipes and cites from Shakespeare and such, but I'm looking for something a little more concrete. Bakers ordinances and the like.

Any thoughts?

Jenn

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ad finem fidelis

Registered: May 2000 | IP: Logged

Martin
Member
Member # 603

posted 09-12-2005 10:34 AM

Well speaking of Germany, there are some catherdralls that have the required bread sizes
ingraved in stone on the outside walls. The catherdralle of Frieburg im Breigau which is right next to the market square has that for example.
I think there is also something mentioned in the "Kronik des Konstanzer Konzils" about bread weights for Konstanz during the conzil 1418-1419 have to look that up though.

Martin

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Verpa es, qui istuc leges. Non es fidenter scripto!

Registered: May 2004 | IP: Logged

chef de chambre
Admin & Advocatus Diaboli
Member # 4

posted 09-12-2005 01:13 PM

The worst thing is bread sizes and weights could change depending on circumstance - during times grain was more expensive, the various city and town governments would shrink the size of the loaf, and increase it in times of plenty.

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Bob R.

Registered: May 2000 | IP: Logged

Otto von Teich
Member
Member # 129

posted 02-19-2007 05:24 AM

I would assume they didnt use pans, so they would have been baked on a slab? Like a modern french or Italian loaf? But would they be oblong or round?. Unbleached flour I would think. All speculation on my part, a very dangerous thing. I'm very curious about this subject. Please keep us posted with any findings..James

Registered: Mar 2001 | IP: Logged

Gwen
Member
Member # 126

posted 02-19-2007 09:07 AM

Here are some visuals for you!

Bread baking, 14th C.

Bread baking, early-mid 14th C.

Bread for sale, early 15th C.-

Baking bread, 15th C.

German woman selling bread, late 15th C.

Portable bread oven, late 15th C. German

Bread making, early 16th C.

Bread Oven, Thetford Priory

Full sized image

A medieval bread oven under excavation at the New Shires Development, Leicester, January, 2007

[ 02-19-2007: Message edited by: Gwen ]

Registered: Feb 2001 | IP: Logged

Otto von Teich
Member
Member # 129

posted 02-19-2007 09:52 AM

Thanks Gwen, Looks like the loaves are round! That answers one nagging question. Not to derail, but did you see Jiri's post on the AA, Armour design and contruction, about the Embleton translation? If anyone can help the lad, I think it would be you! Thanks,James

Registered: Mar 2001 | IP: Logged

Gwen
Member
Member # 126

posted 02-19-2007 10:10 AM

Ha! If you think I'm going to jump into that snake pit of "experts" on the AA*, you are sorely mistaken my friend! I value my backside too highly for that.

If you want to comment, you might mention that the shoes being "thin laced" could refer to a flat closure method as opposed to something like buckles. Anything bulky is going to make a lump over the shin and/or instep and jam up uncomfortably under the greaves .

I concur with Bob on the stirrup foot thing, and the whipcords under the sole for traction.

Beyond that, I'm glad the pictures helped. That's my new MO- let the pictures/reference material do the talking.

Gwen

*Bob excluded from that generalization of course!

Registered: Feb 2001 | IP: Logged

Woodcrafter
Member
Member # 197

posted 02-19-2007 10:56 PM

The ovens do not have chimneys. This is to keep in the heat. Once the fire burned down, it was scraped out and the breads placed upon the hot bricks. We successfuly use this method yearly at our week long camp out.

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Woodcrafter
14th c. Woodworking

Registered: Jul 2001 | IP: Logged

Otto von Teich
Member
Member # 129

posted 02-21-2007 06:05 AM

Gwen, I passed the info along, and apparently did a no no...I refered to you in the public post as " a little birdy" 3rd person type thing. In reading some other threads this morning, I've seen where you frown on this. Please accept my apoligies.No harm was intended.Also want to apoligize for thinking you had a "slip of the tounge" awhile back, on the dragon crest thingie. It was meant as a good natured tease, but teasing isnt polite.Sorry again..The Right Sorry Village Idgit,James

[ 02-21-2007: Message edited by: Otto von Teich ]

Registered: Mar 2001 | IP: Logged

Gwen
Member
Member # 126

posted 02-21-2007 08:36 AM

Hey James-

Please don't fret. You're probably referring to the thread you found on this forum. That was a different case entirely; I objected to being spoken of in the 3rd person because I felt I was being used as an point of argument between some people. What you did is completely different, and not a problem at all. Please don't worry about it.

Also, I didn't take offense to the crest thing!!! I thought I had missed something. I do that once in a while, ya know?

Please don't second guess yourself so much. It's all in good fun and I'm not nearly as awful as I'm often thought to be. Well, I don't think so, anyway!

Gwen

Registered: Feb 2001 | IP: Logged

Otto von Teich
Member
Member # 129

posted 02-21-2007 03:10 PM

I thought all was well, but just wanted to be sure

You've always been super nice to me.Your aok in my book..James

[ 02-21-2007: Message edited by: Otto von Teich ]

Registered: Mar 2001 | IP: Logged

gregory23b
Member
Member # 642

posted 02-22-2007 10:09 AM

"I'm not nearly as awful as I'm often thought to be."

We have another person to imbibe various fluids, Laughing Larry the Mosaicist. We shall see how awful you really are muhahhahaha

OT - apologies.

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history is in the hands of the marketing department - beware!

Registered: Aug 2004 | IP: Logged

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