[Sca-cooks] 12th-century bread (was Re: Favorite Frugal PennsicMeals)

[Terry Decker]

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