[Sca-cooks] Manchet

[Adele de Maisieres]

Phil Troy / G. Tacitus Adamantius wrote:

>>>Also, how big did you make them?
>>>      
>>>
>>It was bigger than recommended in period. I probably would have
>>been better off cutting the risen dough in two pieces and making two
>>loaves. The loaf was formed in about a 6" diameter circle and 3" or so
>>domed. It rose to around twice that size when baked.
>>    
>>
>
>My vague recollection is that manchets are bigger than a modern roll,  
>but otherwise a rather small loaf: maybe twice the size of a man's  
>fist when baked. Bearing in mind this is not trencher bread, but  
>"eating" bread, it probably equates to two decent-sized servings,  
>especially sensible if you trim them, and allow for the shared two- 
>serving cover concept... I haven't looked it up, but I wonder if the  
>name is intended to indicate size.
>  
>


That's certainly my understanding of manchets.  From 6-7 cups of flour, 
I get six manchets about five inches in diameter.  (They'd be bigger 
around if I were more of a bread-flattener, but I'm a show-off, and not 
flattening means they come out nearly spherical on a good day).

- 
Adele de Maisieres

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Habeo metrum - musicamque,
hominem meam. Expectat alium quid?
-Georgeus Gershwinus
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