[Sca-cooks] Manchet

[Michael Gunter]

>He says to "mold it into manchets, round and flat; scotch around the
>waist to give it leave to rise, and prick it with your knife at the
>top".

I like the method. And, seeing how my bread rose, I think it
would work perfectly that way. The next time I make it I'll
give that a shot.

I was just thinking of trying to make the average "peasant loaf"
round bread but the hatbox sounds so much better.

>I suspect the poofing out at the top might be prevented somewhat by
>the pricking with a knife.

I agree.

>Markham says "a gentle oven", BTW, Gunthar. You might try for 325F
>and see what happens.

That's why I went with 350F. Any hotter and I didn't consider it a
"gentle oven". I also just used the modern bread recommendation.
325F could work.

>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.

>Adamantius

Yers,

Gunthar

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