[Sca-cooks] 12th-century bread (was Re: Favorite Frugal PennsicMeals)
Terry Decker
t.d.decker at worldnet.att.net
Wed Jun 7 05:43:34 PDT 2006
How did you do the steaming?
Bear
> The actual term is panis qui coquitur in aqua. That indicates that a part
> of
> the cooking process took place in or under water rather than just the
> raising, but I am not able to say whether we are talking boiled, parboiled
> or
> steamed bread. I've tried all three with your basic sourdough wholemeal
> spelt
> loaf and they worked. My personal favourite was the parboiled one because
> it
> developed a lovely crunchy crust and soft interior, but given the medieval
> love for soft foods, it may well have been the others. Both turned out
> soft
> and chewy, the steamed one being fluffier and spongier than the boiled
> one.
>
> Giano
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