Medieval baking methods documented in historical texts offer a surprising range of baking techniques that were not only creative but also practical. Utilizing these ancient techniques can be an exciting way to inject a sense of novelty and nostalgia into your kitchen adventures. This period, perpetuating from the 5th to the 15th century, was characterized by meticulous baking methods that resulted in both the ordinary and extraordinary baked goods.
The first aspect of Medieval baking to decipher for novices is the importance of the hearth. In Medieval times, the hearth was integral to the baking process. This open fireplace was designed to contain fire and primarily served for cooking and heating, but also for ancillary domestic uses. Unlike our modern gas or electric oven, the hearth would be heated up by burning wood, charcoal, or peat until the desired temperature was achieved. Prior knowledge of wood types’ burning qualities and their impact on temperature was crucial to score impeccable baking outcomes.
Baking in a hearth required skill and patience, both of which can be quite rewarding for a novice baker. Before the advent of temperature controls, hearth bakers would gauge the heat using nothing but their bare hands and experience. They would approximate the temperature by observing the glow of the embers or measuring the time they could keep a hand near the flames without discomfort, providing estimations to ensure the ideal baking scenario.
Another peculiar practice was using a ‘baker’s peel,’ a broad, flat, wooden paddle to move dough into and out of the oven without burning the hands. The dough itself was prepared using a variety of grains, including common wheat, emmer, and spelt, mixed with water and fermented to form a sourdough starter. This differs slightly from many modern yeast-based mixtures and adds a certain tangy flavor to bread.
The medieval era also introduced us to the practice of stone baking, a technique still popular today. Similar to hearth baking, this method employed heated stones instead of a metal oven, allowing for a crisp exterior and a soft, fluffy interior. Baking bread on stones involved pre-heating the stone in the hearth and then setting the loaf directly onto the heated surface. This method baked breads evenly, brought out flavors from the dough, and yielded a crispy crust.
Another fascinating facet of medieval baking not commonly practiced today is using interesting baking vessels like clay pots, copper bowls, and wooden troughs. For example, the ‘Clay Pot Roasting’ method, where dough would be placed in a clay pot that had been heated in the hearth. After the dough was added, the pot would be sealed using a dough ‘lid,’ and then it would be returned to the hearth to bake. The lid was later broken off, revealing a perfectly baked loaf.
Medieval bakers also often baked pies, a technique that has changed little over the centuries. Savory or sweet fillings were encased in a stiff, thick pie crust or ‘coffin’, the precursor of our contemporary pie crust, and baked until properly cooked. Proteins from meats and fish, fruits, nuts, or cheeses could all be part of the fillings, reflecting both local availability and seasonal variations. Future bakers, take note: often, the edible content was scooped out, and the stiff pie crust was discarded, contrary to what we do today.
Through these diverse baking methods, we capture a fascinating impression of the resilience, creativity, and culinary endeavors of medieval bakers. Their techniques, born out of need and practicality, give us an insight into their daily life and show us how our baking practices have evolved over centuries. By explicating these ancient techniques, novice bakers, you can incorporate these historical methods into your baking repertoire, not just to recreate the taste and texture of medieval baked goods, but also to appreciate the resourcefulness of our baking ancestors.
