sally wrote:when you look at a lot of historic houses with large hearths but no oven, where this type of baking works particularly well for small items.
Merlon. wrote:Reenactors use the dutch oven or curfew method as it is convienient way to producing bread on the small scale needed for demonstration to the public.
Its not a fuel efficient manner of production -then again the majority of reenactor fires are not fuel efficient. Thats a relevant point in an era where you have to collect every ounce of fuel you use.
Martin wrote:just out of interest how many "camp" kitchens would bother with an oven ? if your feeding troops on the move ( if that's the kind of out door LH cooking we're talking about lol) wouldn't flat bread and other breads that can be cooked on bake-stones ?
Loaflady wrote:Now if anyone could put me in touch with a supplier of long stem grain sheaves ........!
Merlon. wrote:Is that straw for fuel or grain to make the flour? If its the latter that some of the specialist flour mills can supply old varieties. Made a lot of bread with spelt flour a couple of years ago, quite tasty, but very heavy
Loaflady wrote:Merlon - I was looking for sheaves to display the mixed subspecies and weeds as well as the actual length of the straw. Haven't found that straw works as a fuel in our oven - fine for lighting, though.
Older varieties are much softer from a gluten point of view, so the bread would be heavier, even if you were just using wheat. As suggested by Sophia, a longer rise will have a great effect on the gluten and also develop the flavour a lot more. Modern compressed yeast was obviously not available, making a long rising time necessary for the methods used.
Sophia - Have you tried Bacheldre Mill flour? That's good too. I also got some nice flour from Leatheringsett Mill in Norfolk when we were there on holiday a while back. I am an unashamed bread geek and greedy bread eater. Like you, my Mum made our bread ( you didn't have a smallholding in North Wales, did you?) and I make ours now. I have tried sourdoughs, but have yet to convert the family to the taste!
scryvener wrote:Hi Pam & I have just been round the museum of London ,in the Medieval gallery is a beutiful oven sure there is some picies on their site. Alex
lay [a] lattin Basin over it the bottome upwarde, and lay burning coles upon the bottom of the basin... and thus with attending ye shall bake it a little more than quarter of an houre
Dave B wrote:Ah yes, the different spelling of Latten threw me. I guess there are good sources for Latten basin / bowl shapes in the MOL medieval household book, although only fragments survive. shame that no-one (as far as I know) makes them. sort of like a brass balti dish IIRC, but thin with a reinforced rim.
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