[Sca-cooks] how to make bread

[Terry Decker]

If you check the Florilegium ( www.florilegium.org ), you'll find most of 
the period bread recipes available plus other information on bread, field 
cookery, etc.  In the field, preparation time is an issue.  For a true 
medieval bread, you might consider the manchet recipe with it's short rise 
time and some of the Arab breads that Cariadoc has experimented with.

Over the years, I've used several different types of field ovens and I 
prefer Dutch ovens for field baking.  I haven't experimented with brick heat 
mass ovens, but they aren't real portable.  The Coleman oven should be 
adequate, but it may not be economical, as they tend to lose heat.  Each 
oven has its own characteristics that can only be learned by experience.

Bear

> Thanks for the reply.  I was looking for recipes that have proven in the
> field as somewhat authentic and are enjoyed by the jaded palette. I am not
> quite ready to make an oven out of brick to bake in yet hence the Colman
> type oven that I have. I am looking for some experience from folks who 
> have
> baked in the field both for recipes and how you have done it.  Thanks in
> advance.
> Daniel