[Sca-cooks] Roman Baker's Mark photo

[Lis]

Thanks for your comments re: bakers marks. I was puzzling over this one as
well. It makes no sense to place the mark on the top of the loaf, as that
would impede the rise. In addition, I've seen many images of loaves from our
period of study, and NONE of those images showed a stamp, mark or shape, etc
on top, though many DID show other marks such as cuts common to improve the
rise of the bread in the oven. I've looked at the websites and other web
info ont he subject and I'm not convinced.

However, this is why I was puzzled by the assertion that this was a baker's
mark----it wouldn't be possible to put this one UNDER the loaf due to it's
handle. Is there any reason to suppose that the marks weren't on the SIDE?

I'm aware that baking practices in ancient Rome and M.A./Ren England
wouldn't necessarily be the same, but....

I'm currently reading Elizabeth David's bread book for clues (I have a
wonderful Mum who brought it back over the pond for me). Will try to be
prepared to discuss this, at the cook's gathering should anyone want to, at
Pennsic.

Aoife



'Lainie wrote (about a month ago in response to Aoife's query):

>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...
Elizabeth responded:
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.

Elizabeth/Betty Cook



"Do what you must, then pay the price for it.
It is refusal to admit the debt, refusal to pay,
that often turns necessity to evil."
                    --Egwene al'Vere