Main > The Round Table
Medieval Trencher
Sir William:
--- Quote from: Sir Patrick on 2014-03-31, 14:45:21 ---Here's a trick from days as a cook in college: set oven to 250. When it reaches 250, turn it OFF. Mix up and knead your dough. Cover bowl containing dough with a damp cloth and set in the oven to rise. Viola!
--- End quote ---
An excellent suggestion, one I didn't think of until my relatively flat loaf of bread came out of the oven. When they say 'warm' they really mean that; not just a room-temp kitchen. I suppose earlier kitchens were warmer due to having a fire burning for the entirety of the cooking cycle.
Mike W.:
Looking back, I realize I had placed the dough in one of the coldest rooms in the house. Guess I'll use that trick when I get the chance. I will say, though, whatever beer you use in black bread defines the taste. The bread tasted almost exactly like the beer.
Sir Patrick:
Mmm...Beer. :)
Sir Nate:
In the lion in winter you see them using
--- Quote from: Sir Patrick on 2014-04-03, 00:56:58 ---Mmm...Beer. :)
--- End quote ---
I second that notion.
Sir Patrick:
--- Quote from: Sir Nate on 2014-04-03, 11:26:22 ---In the lion in winter you see them using
--- Quote from: Sir Patrick on 2014-04-03, 00:56:58 ---Mmm...Beer. :)
--- End quote ---
I second that notion.
--- End quote ---
Sir Ian, this squire has too much time on his hands. Find something for him to polish! ;)
Navigation
[0] Message Index
[#] Next page
[*] Previous page
Go to full version