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Renaissance Bakers

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Ashley Comerer

on 27 May 2014

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Transcript of Renaissance Bakers

Renaissance Bakers
By: Ashley C

The Role of a Baker
Bakers could obtain additional profits by loaning their ovens to the royal court*
The women in the family kneaded and mixed the dough while the men shaped and baked it
Bakers divided their baking time carefully to accommodate the quantity of bread needed for regular sales, the community, and for their families
Hefty fines were put into play to be certain bakers would
not cheat their customers of the bread they purchased
Bakers did not choose the price that would be paid
for their bread*
What They Made:
Bakers made many types of bread
Peasants ate rye or barley bread, which was dark in color
Rye and barley flour could contain pieces of tree bark, dirt, or other contaminants that blended in with the color of the flour
White bread made with white flour was developed to reassure the wealthy that the product purchased was free of impurities
The first versions of biscuits were developed during this time*
Biscuits also stayed fresher longer than loaves of bread

(Rye) (Barley) (White)

Clothing and Living Quarters:
Bakers wore tunics, aprons, and sometimes a chef hat
Bakers had to start working very early in the mornings so they usually lived very close to their bakeries
Unleavened Bread:
Unleavened bread did not contain yeast and was usually very thick and hard to digest
Unleavened bread was used as a "plate" meaning that the rest of the meal is put on top of it, therefore it was usually the last part of the meal*
Leavened Bread:
Leavened bread contained yeast
Yeast caused the bread to rise
Yeast was usually reserved for pastries and desert items
> 5/13/14
> 5/13/14

The Bread Bible:
300 Favorite Recipes
By Beth Hensperger 5/13/14
Bread Dough:

The bread dough was made up of flour, water, sugar, salt, eggs, butter, and yeast depending on whether they wanted leaven or unleavened bread
The dough was kneaded then shaped into a loaf and put into a brick oven to bake*

Bread was a considered such an extremely important staple of daily life that the governing authorities decided it must be regulated so that bakers could not cheat the people of the bread they had paid for
Depending on where the baker lived, there could be very large fines and severe punishments for cheating customers out of bread*
The fines were paid in silver currency (pound, shilling, and pence)
The fines were usually based off of flour purity, weight and total mass of the loaf, and contamination level of inedible material
A Bakers Dozen:
A baker's dozen is when a baker makes one extra loaf when they bake, so instead of the usual twelve loaves they made thirteen
Some bakers made a baker's dozen as a safe-guard to be sure that, even if one of the loaves was burned or damaged in the baking process, they had the correct amount
Since it was very easy to accidentally sell an almost hollow loaf of bread, bakers began to give an extra loaf to make up for the loaves that did not bake correctly to avoid being fined and accused of deception
Depending on where the baker lived, there were very large fines and severe punishments for cheating customers out of bread*
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