Event bread (was SC - Flours)

[Gedney, Jeff]

My Dear Lady, thank you for your advice!!
The "Miscellany" page you refer to is bookmarked.  Thank You and Your
Lord for all you contribute to poor schmucks like me!

Can I store the dough in "Pickle Buckets" (actually filling buckets from
the local donut place) without the plastic affecting flavor? I assume
that the leaving of the dough overnight will "sour" the dough, This may
not be bad, but how will that affect a sweet dough?

Brandu

> -----Original Message-----
> From:	david friedman [SMTP:ddfr at best.com]
> Sent:	Thursday, February 19, 1998 3:07 PM
> To:	sca-cooks at Ansteorra.ORG
> Subject:	Event bread (was SC - Flours)
> 
> Brandu wrote:
> >
> >PS  I am planning to cook an event --about 130 -- soon(my first!),
> with
> >7 working full size ovens. But I have limited storage. I was hoping
> to
> >do fresh baked breads or good meat pasties (or hopefully both).
> >I figure that means about 14 loaves and 28 large pasties.
> >Does any-one have any ideas how I can do this with a minimum of
> >precooking, and not tear my hair out?
> >
> My standard loaf (about 3 1/2 c flour, ends up about 1 3/4 lb, fits in
> a
> 9"x5" loaf pan) will feed about 8 people along with the rest of
> dinner.
> (Note that loaf pans are not period; as far as I can tell, the typical
> period loaf was just a hemisphere.) That would mean 16 loaves of this
> size
> for your expected turnout.  I would mix up the dough the night before
> in
> two very large (6-gallon?) pots, knead the dough in the pot, being
> careful
> to mix in all the flour in the corners of the pot, cover with a wet
> cloth
> and set to rise somewhere cool overnight (so it doesn't rise too
> fast).  In
> the morning when you get to the site, shape your loaves (I bake
> period-shaped loaves on a large cookie sheet, about three loaves per
> sheet), let rise again and bake; your ovens are now clear for pasties
> or
> whatever.  You have enough ovens (seven ovens! what luxury!) that you
> can
> bake on only one rack in each oven, which works a lot better than
> trying to
> get an even baking doing it on more than one level.  As ovens often
> have
> hot or cool spots in them, it is probably worth turning the cookie
> sheets
> around when the bread is half baked. Have one oven thermometer for
> each
> oven--and test them all in your oven at home before the event to see
> if
> they all agree.  Do one oven's worth of bread (using the recipe you
> will be
> using for the event) at home sometime before the event just to make
> sure it
> works.
> 
> For advice on how to cook a feast, see our article in the
> _Miscellany_; if
> you can't get to the online copy, tell me and I will email it to you.
> 
> Elizabeth/Betty Cook
> 
> 
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