[Sca-cooks] Feast quantities

[Terry Decker]

To be perfectly honest, when preparing bread for an SCA feast, I prefer a
large Hobart and a good convection oven.  It is a hard to beat combination
when making a lot of bread, fast.  The sites we commonly use only have
counter-top Hobarts, so the work takes longer.

The oven you describe sounds like one of the iron ovens with the external
firebox that came in during the 19th Century for communal and commercial
bakers.  Are they using the iron floor or do they have the floor lined in
terracotta tiles?  I'd love to take it out for a spin.  If I get to build my
house, I plan on a smaller one in the kitchen fireplace.

Bear


>Just to make you jealous... One of the sites that we use has a huge
>pizza/bread type oven. One of those big black jobbies that is about 6 feet
>tall and 5 feet wide and 3 -4 feet deep with 5 of the pull down doors. It
>takes about 2 hours to get to heat, but it is fantastic. The lady who baked
>the bread for my feast was able to bake 30 loaves all at the same time.
>
>And as if that wasn't enough, they just installed a convection oven. We in
>the SCA have the distinction of being the only group that uses the site
that
>is allowed to use the kitchen. Everyone else has to use the site's cook
(who
>has ran the kitchen for the last 25 years).
>
>Glad Tidings,
>Serena da Riva