Manchet Loaf
There are two recipes from the same source for a manchet, from which I derived the one below.
"The making of fine Manchet" and "The making of manchets after my Ladie Graies use" Can be found in the the Good Huswifes Handmade for the kitchen, 1590's, English
Manchet Loaf:
worked out to:
- 5 cups of flour, 1 cup of water + 1/2 cup added to my yeast culture (flour/water mix, used about 1 cup of this) and a few pinches of salt (if going by recipe, should be about 3.7 grams)
- Pour the flour onto your board, make a dish out of it and to this add your water and yeast, pulling the flour in, mix all the ingredients and knead till it stops becoming stick and begins to become pliable. Form into a loaf (It is actually a half loaf too large for a manchet by my calculations, so you could form it into a loaf and a half)
- (I left my loaf rest a bit to rise... it was not overly fluffy or air filled, the one I beat down ended up being too heavy)
- This is supposed to cook for just under an hour... I did this and the crust and bread were fairly white, but done.
This came out to be a fairly dense and heavy bread as is, yet I found it the best bread I ever used for sops as well as for sauces. We did use it for the first few days and then I broke down the rest for crumb. This would likely make a pretty fine trencher.
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