SC - Outdoor Baking (was seeking recipes)

[THLRenata at aol.com]

Bonne says:

>>I come up with: a very large terra cotta pot instead of the metal bowl on
top, on the bottom, placing coals in a shallow terra cotta dish slightly
smaller in diameter than the metal griddle, and deep enough that the rim of
the dish keeps the griddle from direct contact with the coals. The shallow
dish sitting amoungst more coals.<<

A few years ago National Geographic re-created an ancient Egyptian bakery
which had been excavated near the pyramids at Giza. They had a local potter
throw some baking pots for them -- pots which looked almost exactly what Bonne
describes above. 

To bake, they put a lump of dough in the bottom, shallow dish and put the big
cone shaped top on, then it was placed directly into the fire. It made huge
loaves, but when you're feeding 20,000 or so pyramid builders daily, that's
what you need.

They recreated the type of bread the Egyptian might have baked -- they found
someone who sold ancient varieties of wheat and cultavated their yeast on a
Cairo hotel balcony (not something I'd do in modern Cairo, where the air
quality -- I'm told -- is not so good.)

It's an interesting article. I have it photocopied, so if anyone wants it, e-
mail me privately and I'll sned it to you.

Renata
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