[Sca-cooks] prep and staging fresh bread at feasts

[Robin Carroll-Mann]

I must confess that I bake in advance, and freeze the breads, double-wrapped in plastic wrap and aluminum foil.  I take them out the night before and let them thaw in their wrappings.  I bake in multiple batches, primarily on weekends.  They're not warm from the oven, but still fresh and tasty.

I know that some folks do bake fresh bread on site.   I've never been in a kitchen with enough oven space to accomdate bread baking *and* feast foods such as roasts.

IKA note: in the East Kingdom, most indoor (non-camping) sites are rented for one day only.  Baking on-site the night before is not an option.



Lady Brighid ni Chiarain
Barony of Settmour Swamp, East Kingdom