[Sca-cooks] Bread

[Terry Decker]

I'm not exactly sure what you mean by period breadmaking.  General 
techniques haven't varied since Egypt in 3000 BCE.  The ingredients are 
flour, water, leaven and salt.  Basically, you have a choice between 
sourdough and ale barm (the modern incarnation being active yeast). 
Chemical leavens are out.  You have a choice in double or single rise (and 
possibly peggy-tubby) and justify your choice.  There are a limited number 
of recipes available in the European corpus and most of those are not 
professional baking.  The major difference really is in the ovens.

It might be a little easier to provide assistance if we knew what the rules 
of the competition are and what you are trying to do with the competition.

Bear


----- Original Message ----- 
From: <mich0067 at flinders.edu.au>


>
> Instructables is having a Bread competition at the moment.  It'd be good 
> to see
> some step by step guides to period breadmaking (not necessarily using old
> school ovens).