Had a great time at Fencing last night. Wait, what? This is a food blog now? No, this is a fencing blog. Hmmm…. to be fair my Laurel was at practice today, does that connect my interests enough? Ok then. Back to the blog. There were five fencers last night, Read more…
21. part 2
Hmmm… I think I should start giving these posts better names. Like Rolof.
Anyway. The next part of my mission is accomplished. I made bread this week that seems to fit the descriptions.
It is thick, and hard to kneed, and has a tight enough crumb that I can easily see the stale version being good for trenchers. It’s also whiteish. Although I haven’t done my flour experiments yet, I imagine that this bread would not be dissimilar in colour to what was eaten in the 16th century.
I kinda winged it this time round. Here is the recipe that I used (created retroactivly):