SC - REC: A TARTE OF STRAWBERRIES & questions

[Decker, Terry D.]

The only breads that I know were steamed (or simmered, depending on the
recipe) were puddings and the ones I know of are 16th Century or later.

Medieval breads normally were baked.  Woodcuts, painting, and historical
records bear this out.  White bread was made white by grinding the flour
very fine and sieving out the chisel in two or more boltings.  The ovens may
have been moist from swabbing, but that is different from steaming.

Also, IIRC, the period bread recipes we have call for baking

It is possible that your correspondent is confusing "peggy tub" bread, where
the dough is wrapped and allowed to rise in a pan of water, with steaming.
It is a process first mentioned by Pliny.

I am puzzled by your correspondent's opinion, because I can think of nothing
which would give it a solid base.  I would recommend reading Elizabeth
David's English Bread and Yeast Cookery to provide a broader view of the
history of baking.

Bear


> Also, I sent this recipe to my Jewish list group.  Can anybody tell me
> where 
> this responder got the idea that medieval bread was steamed?   I want to 
> answer her (beehive oven, etc etc) but want to be accurate.  I have never 
> heard of medieval bread being steamed.
> Phillipa
> << 
>  Thank you Phillipa for this interesting recipe. I know that white bread
> would
>  probably have been steamed at that time but it's interesting and I'd love
> to 
> see
>  more.
>  
>