Part 3/8:

After this incident, the guest calmed down and returned home, seeking to create his own version of medieval trenchers. This transformative journey took him inside the world of medieval baking, where he explored the various types of bread consumed during that time.

Understanding medieval bread begins with its classification. Fine white bread known as pain de mans was considered a luxury, while horse bread, made from leftover grains and floor sweepings, was meant for horses. There was also a humble bread called "torte," made from whole grain barley or oats. Historical accounts suggest that baking was so commonplace that no recipes were documented for everyday medieval bread.