[Sca-cooks] A Dublin Archeologist Tries to Recreate Medieval Bread

[Penn de Moranza]

The article mentions a twice-baked raston:
"One type of medieval bread she makes with the students is from an old
English recipe. The “twice-baked raston” is bread that’s scooped out of the
crust, mixed with butter, put back in, and baked again."
Does anyone have a source for this? It sounds really interesting.

Penn

On Thu, 7 Feb 2019 at 17:24, Johnna Holloway <johnnae at mac.com> wrote:

>
> https://dublininquirer.com/2019/02/06/a-dublin-archeologist-tries-to-recreate-medieval-bread?fbclid=IwAR1RrdHrxrgcmFUtOyuo4llXk3dMZRLRM_p68Azjhcgo7SW7OOraAm3h-qQ
> <
> https://dublininquirer.com/2019/02/06/a-dublin-archeologist-tries-to-recreate-medieval-bread?fbclid=IwAR1RrdHrxrgcmFUtOyuo4llXk3dMZRLRM_p68Azjhcgo7SW7OOraAm3h-qQ
> >
>
> L’Estrange is doing all this as part of a PhD in archaeology. The focus of
> her research is on food of the Middle Ages, particularly bread. She wants
> to understand how it was produced in Ireland.
>
> The oven L’Estrange is reconstructing is based on one found at St Audeon’s
> Church, near Christ Church in Dublin. It was excavated by the archaeologist
> Franc Myles within the last couple of years.
>
> L’Estrange thinks it could have been a community oven.
>
> “If my theory is correct, this oven would have been too big for just a
> family. So it might have been for a group of houses, and they used this as
> their bread oven. That’s what I’m hoping,” she says.
>
> She’ll test her hypothesis when the replica oven is ready. She says it
> will be a hemispherical, clay-domed, open-air oven.
>
> Because post holes are often found nearby in the archaeological record,
> she believes such ovens were protected by additional structures. “So I’m
> going to put a sloped roof over it, protecting it.”
>
> Johnna
>
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