Medieval baking techniques capture our imagination and curiosity. Not only because they present a haunting culinary expedition from the past, but these antiquated methods also hold the charm of forgotten, time-tested baking practices. Discovering the art of Medieval baking reveals incredibly resourceful, simple, and unique methodologies that notably improve the baking experience. This article provides a profound insight into the world of Medieval baking, underscoring its intrinsic values and methods.
The bread of Medieval times was typically a staple food, a source of sustenance, rather than a simple side dish or a treat. It was dense, nourishing, full of grains, and, most importantly, made using techniques sustained for centuries despite technological advancements.
Traditionally, a dough trough was utilized to mix the ingredients. This was a large and wide hollowed-out piece of wood, sometimes even stone. The trough allowed bakers to make large quantities of bread at once, necessary for feeding large medieval households. As far as ingredients go, the simplicity factor prevailed. One of Medieval bakers’ most versatile and time-honored techniques was the use of wild yeast, suggesting their discernment in using locally sourced ingredients.
Rather than using commercial yeast, it was quite commonplace to make use of ale barm, the frothy output of fermenting beer, or a sourdough starter. The starter was basically a mixture of water, flour, and anything that contained yeast such as grains, fruit peel, or honey. This mixture was then left to ‘brew’ for several days at room temperature until froth developed on the surface, indicating that it was ready for use. Essentially, this was the forerunner to what we now know as sourdough bread.
To understand the importance of Medieval baking techniques, it’s important to examine the process of wood-fire baking. Unlike modern stoves or ovens that give you control over temperature, baking bread in an open wood fire presents outcomes based on sheer experience and instinct. The wood selection also mattered. Hardwoods like oak, ash, and beech were desirable due to their better heat retention and slower burning rate compared to softwood.
The most emblematic tool in Medieval baking was the bread peel, a flat, shovel-like instrument used to ferry the bread in and out from the fire, ensuring the baker didn’t get burned in the process. Medieval bakers displayed great timing skills and a refined sensory perception to determine when the bread was impeccably baked.
Furrowed with diverse grains, medieval baking was not limited to just wheat, contrary to today’s common perception. Among the plethora of grains used, a noteworthy mention is Triticale, a hybrid of wheat and rye, commonly used during the Medieval era. In addition, barley, oats, spelt, and millet were also widely used according to the region and crop availability.
On the other hand, an array of “pottage bread” was frequently baked in Medieval kitchens. Originally made by using the leftover bread dough combined with root vegetables, pottage bread was similar in texture to modern-day dumplings. Over time, this simple but flavorful bread became increasingly popular, and fresh dough was specially prepared to create this hearty dish.
The technique behind the impressive trencher bread also needs recognition. Essentially, trencher bread acted as the dish for Medieval meals. After baking, these pieces of bread were left to harden, and then dishes such as meats and stews were served on top, allowing the flavors to seep into the bread.
While white bread was a privilege restricted to the elite during the Medieval era, enriched bread baked at monasteries was a marvelous fragrant blend of spices, dried fruit, and honey. Wholesomeness and flavor were archetypal of these enriched breads.
Discovering Medieval baking techniques is essentially an exploration of history and human culinary evolution. These practices teach us to respect simplicity, value locally available produce, and appreciate the artisanal skills that go into crafting wholesome loaves from scratch. A revival of Medieval baking techniques not only keeps our rich heritage alive but also offers an enriching and holistic baking experience.
