Savoring The Past by Wheaton Barbara Ketcham

Author:Wheaton Barbara Ketcham
Language: eng
Format: epub
Publisher: A Touchstone Book
Published: 1983-07-15T00:00:00+00:00

The bakery, engraving, from Paul Jacques Malouin, Description des arts et métiers (Paris, 1767). Above, at the left, bread is being put into the oven with a peel, the flat, long-handled wooden paddle. Below the windows loaves, ranging in weight from six to twelve pounds, rise in wicker baskets. At the right, bakers knead bread on the upper side of the lid of a large pêtrin or dough box in which the bread dough was put to rise, and another workman measures out flour on a balance scale. On the table in the middle of the room are pains à soupe (A-C) and pains à potage (D, E). On the work table rolls and small loaves are rising on a floured cloth; the ripples in the cloth serve as gentle supports. The baskets above the table contain dough that has just started to rise. (By permission of the Department of Special Collections, Iowa State University Library.)

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