Main > The Round Table
Medieval Trencher
Sir Wolf:
lol i miss rob and sam
Sir Nate:
Actually Im thinking about making bread plates for a medieval thing coming up in summer.
Sir William:
--- Quote from: Baron de Magnan on 2014-03-16, 00:14:25 ---Would that render a surface large enough to eat a meal off of?
--- End quote ---
You're only limited to the amount of dough that you have available; you can make a loaf as big or as small as you like.
Mike W.:
Yeah I guess. I was trying to imagine an generic-sized loaf of bread, they don't seem like a large surface to eat off of. I guess I'll just make a large loaf.
Ian:
From Rob, our very exceptional period cook in La Belle:
--- Quote ---In the 14th and 15th Centuries, generally speaking, trenchers were cut from a dense, whole-grain loaf called tranche. I do sometimes bake a couple loaves, but this year my shoulder made kneading the dry-ish dough a less pleasant prospect.
To recreate tranche according to Peter Brears (head cook at Hampton Court Palace), I make a sponge of yeast, white flour, and some sugar, and let it get good and mature. I throw some salt in with whole wheat flour, with some added wheat bran. I mix up the basic dough until it's pretty dry and stiff, then proof it twice before forming it into oval loaves, but I do not let the loaves proof again before putting them in the oven. I bake it a 450 for 40-60 minutes, because it's very dense.
The end product is pretty tough stuff; works great for trenchers, and I also grill or fry it up for sops. It tastes pretty good if you like sturdy whole-grain breads.
Hope this helps. I bake by eye and feel, so amounts are not something I have recorded.
--- End quote ---
Navigation
[0] Message Index
[#] Next page
[*] Previous page
Go to full version