[Sca-cooks] Roman Baker's Mark photo

[Sue Clemenger]

Oooh...those sound *kewl*!  I betcha they'd make nifty gifts for
laurels' prize tourneys and such.....
--Maire, rambling....

Elizabeth/Betty Cook wrote:
>
> 'Lainie wrote (about a month ago):
>
> >If you put it underneath it's obliterated during baking. Baker's stamps (at
> >least to my knowledge) in the MA were done on top. I'll bet Bear has more
> >info though...
>
> My understanding of baker's marks (this is from memory from talking
> with Wulfric the Mad Baker/Jeremy Fletcher of the West Kingdom) is
> that the baker's mark is a little lump of some shape, that being the
> shape you want imprinted in your bread, and you put it under the loaf
> while it bakes; when you take the loaf out of the oven and remove the
> baker's mark, its shape is baked into the bottom of the bread.
>