Bakers Ordinances

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Fair Lady Aside
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Bakers Ordinances

Postby Fair Lady Aside » Fri May 08, 2009 12:35 pm

Hi Everyone,

Does anyone know if there is any information out there on the size of bread loaves or Baker's regulations?

The time period is second half of the 15th century, England, France or the Netherlands.

Thanks,

Jenn


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Colin Middleton
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Postby Colin Middleton » Fri May 08, 2009 12:40 pm

Household books tend to instruct how many loaves you can make from a given amount of flour, but it varies from house to house (sometimes each person gets 2 loaves a day, sometimes it's 1 loaf between 4 every day, sometimes inbetween). There's also qualities of bread.

I don't know the details, but if I can find out from our bakers, I'll let you know.


Colin

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Ghost
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Postby Ghost » Fri May 08, 2009 1:12 pm

I think that purchased loaves were "sized" by weight rather than physical dimensions and a corresponding charge allocated. Household bread would not be as regulated


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Ghost
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Postby Ghost » Fri May 08, 2009 1:16 pm



"Tell your masters that Englishmen do not surrender" - Thomas Beaufort, Earl of Dorset to French Herald; Valmont, 1416.

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Fair Lady Aside
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Postby Fair Lady Aside » Fri May 08, 2009 1:36 pm

Thanks Ghost that link looks interesting.

Colin, if you're bakers have any ideas, I'd be interested.

I'm interested in any mentions of horsebred as well.


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gallois
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Postby gallois » Sun May 10, 2009 3:21 pm

Hi Jenny,
I have recently been researching bread for my group and apart from the Worshipful Company of Bakers, which still functions, I found this useful site. http://www.botham.co.uk/bread/ hope this helps.


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Colin Middleton
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Postby Colin Middleton » Mon May 11, 2009 12:56 pm

I just got this snippet from our bakers:

pound loaves (the flour that you put in weighs a pound) and then flatter bread cut into squares to serve alongside the food at high table.
The consept of pound loves is very similar to the French who still have rigid control as to the weight of their bread interestingly
sophie


Best of luck.


Colin

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