The impromptu oven is beyond ancient. This said, in terms of the history of bread, its documented history is recent. The documented history only goes back to ancient Greece and Rome. If you know of something earlier, then please share in your comments. The biggest literature on impromptu ovens prior to the Early Modern English…
Category: Bread
Recipes for Bread History Seminar #14, Domestication of the Bread Grains
Natufian & Pre Pottery Neolithic The first breads were made by Natufian hunter gatherers around 14,000 years ago. Naatufians are the people in southwest Asia that we know for sure first utilized bread grains for bread. We know this because we have proof in the form of archeological remains. Natufians, and the early Neolithic peoples,…
Bread Recipes from the Assize of Bread, Late Medieval England for the Thursday, October 8, Bread History Seminar
Note: Please choose which of the three breads you will make for the Seminar/Workshop on October 8, 2020. Please weigh out the ingredients. We will mix and talk about the recipe after the formal lecture is completed. The English Assize laws dating to the Late Medieval Period, the 1100s and the 1200s, were very simple,…
Bread History Seminar/Baking Workshop #13: Assize for Bread
October 8, 2020. 9am Pacific Time. You can register through EventBrite for this Zoom event. I have been working on the Assize laws off and on for the last twenty years. I look forward to sharing my research with you. I will be talking about the Assize in its original Late Medieval structure, and in…
Maslin Bread for August 20, 2020 Seminar
Tony Shahan, historian of milling, and director of the Newlin Grist Mill, suggests we make a maslin bread — a bread of mixed wheat and rye OR a bread that somehow reflects the trade in export flour between North American and the United Kingdom in the later decades of the 18th century. The first cookbook…
Thursday, August 20, 2020 Seminar: Milling from The Ancient World world to the Early 19th Century
I am very excited to announce that Seminar #12, the first of the August -December series of Thursday Bread History Seminars will be led by Milling Historian, Tony Shahan. Register at EventBrite. The seminar takes place via Zoom at 9am Pacific Time. This is 10am in Columbia, noon in New York, 5 pm Ireland and…
Nicolas de Bonnefons, Recipe for Rubel Seminar #11
Nicolas de Bonnefons wrote two fabulous books in the 1650s. One, the Jardiner Francois, was translated by John Evelyn and published under the title, The French Gardiner. I have written an annotated edition that I will publish — one day. Bonnefons followed up the gardening book with a book called Les Delices de la Compagne….
Recipes for Seminar #10: Sourdough
Most of the Seminar #10 on sourdough is being led by Karl de Smedt, founding curator of the Puratos Sourdough Library. He is suggesting a pancake and/or waffle recipe for the Thursday, July 16, 2020 Seminar/Workshop. “So we hewed off some of the inside logs of the cabin, and soon had a roaring fire. With…
Thursday Bread History Seminar/Workshop #10 July 16, 2020, 9am Pacific: Sourdough
We are back again this Thursday with an exciting Seminar/Workahop. As always, you need to register with EventBrite for this Zoom meeting. In terms of time zones, this Seminar/Workshop works for people from the California and South American Pacificas Coast through to India, where the Seminar starts at 9:30 pm in Bangalore. For easy reference,…
July 9 English French Bread Seminar/Workshop with William Rubel
This page provides the recipe and mise en place information for participants in my Thursday Seminar/Workshop #9 on English French Bread. If you are registered for the Seminar I suggest you also register at my Facebook group: Bread History and Practice. That is where participants post images of their breads and we continue the discussion…
William Rubel 