SC - Byzantine Bread Stamps

[allilyn at juno.com]

>>Depending on the dough and the manner of preparation, the loaves could
have
been pressed before being put in the oven or the stamps could have been
heated in the oven and the bread pressed on them to bake.  The second
technique is similar to the method used to press baker's marks in
loaves.<<
 
Bear,

In some of the German corpus, you find instructions to heat a wooden
board--with or without model forms or carvings--and cook your gingerbread
or spice cakes on it.  What sort of tempering do you think would have
been needed for the boards or forms--hardwood, no doubt?--to keep from
burning?  I have a carved form from Holland--it's a bishop, I
believe--made of wood, and have occasionally used it to bake gingerbread
for feast.  It looks great as a finished product.

Regards,
Allison,     allilyn at juno.com


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