Have you ever been to Medieval Times, the themed restaurant? It's a place that encapsulates the excitement of the medieval era with jousting tournaments, hawking demonstrations, and the decor replete with paper crowns. For many, it's an immersive experience that ignites the imagination and transports them back in time. However, this delightful atmosphere can quickly become muddied when modern culinary practices intrude upon the historical experience.
Take, for example, the meal that one guest encountered: tomato soup and corn, both ingredients hailing from the New World and entirely out of place in the medieval setting. His frustration escalated when he found that his food was served on a pewter plate instead of the traditional trencher—essentially a crust of bread used to soak up the juices of the meal. Overwhelmed by this historical inaccuracy, he dramatically flipped the table, covering the venue in drinks, and was promptly asked to leave.
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.
To recreate a loaf of torte, the recipe starts with a mix of flours. The guest used 250 grams of whole wheat flour, combined with an additional 250 grams of a second flour, choosing dark rye and oat flour. As he infused the ancient flavors, he acknowledged the modern ingredients that would assist in this endeavor, such as active dry yeast—admittedly a product not available in the Middle Ages. He assured the audience that more authentic methods would come in future episodes.
In preparation for the dough, he added warm water, avoiding salt due to its historical expense. The mixture was kneaded, a process that proved especially laborious due to the dense flour used. While often, one would knead until the dough passed the "window pane" test, this particular bread required a denser texture, leading him to recommend the use of a stand mixer for convenience.
As the dough rose over the span of an hour or so, viewers were treated to a mini-history lesson on the trencher's origins. The word "trencher" itself comes from the old French "tranchir," which means "to slice." Trenchers were not merely functional; they dated back to antiquity, as evidenced in Virgil's "Aeneid."
Interestingly, the historical context of bread-making revealed that many people did not own ovens. Bread was often obtained from bakers or communal ovens. The bakers in Coventry once petitioned King Henry III to regulate bread prices, resulting in the Assize of Bread and Ale—an early form of consumer protection that endured for centuries.
Shaping and Baking the Dough
As the dough proved to be more puffy than rising significantly, the guest prepared to shape the loaf. He gently formed it into a round shape before allowing it to rise again briefly while preheating the oven.
Heating the oven to 450 degrees Fahrenheit represented a new chapter; once the loaf puffed up, it was placed inside for an initial 10 minutes, followed by 20 minutes at a lower temperature to thoroughly bake the bread.
However, the journey wasn’t complete. Traditional trenchers had to become stale before they could be used as intended. After several days, the loaf could be sliced and utilized to hold various dishes, thus bringing medieval dining to life.
With the recipe fully explored and the historical connections drawn, the guest invites listeners to ponder their own kitchen endeavors. Recipes and ingredients are shared in the description, encouraging those interested to recreate trenchers at home. It's a thoughtful reminder that food isn't just nourishment—it's a connection to history, culture, and experience.
So, whether the medieval atmosphere of themed restaurants is your scene or not, there's something undeniably powerful about exploring historical cuisine at home. If viewers have suggestions for future recipes, they're encouraged to engage, promising to continue the journey through the culinary landscapes of history.
Part 1/8:
Medieval Times Dining Experience
Have you ever been to Medieval Times, the themed restaurant? It's a place that encapsulates the excitement of the medieval era with jousting tournaments, hawking demonstrations, and the decor replete with paper crowns. For many, it's an immersive experience that ignites the imagination and transports them back in time. However, this delightful atmosphere can quickly become muddied when modern culinary practices intrude upon the historical experience.
Part 2/8:
Take, for example, the meal that one guest encountered: tomato soup and corn, both ingredients hailing from the New World and entirely out of place in the medieval setting. His frustration escalated when he found that his food was served on a pewter plate instead of the traditional trencher—essentially a crust of bread used to soak up the juices of the meal. Overwhelmed by this historical inaccuracy, he dramatically flipped the table, covering the venue in drinks, and was promptly asked to leave.
The Journey to Creating Trencher Bread
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.
Part 4/8:
To recreate a loaf of torte, the recipe starts with a mix of flours. The guest used 250 grams of whole wheat flour, combined with an additional 250 grams of a second flour, choosing dark rye and oat flour. As he infused the ancient flavors, he acknowledged the modern ingredients that would assist in this endeavor, such as active dry yeast—admittedly a product not available in the Middle Ages. He assured the audience that more authentic methods would come in future episodes.
The Kneading Process and Historical Context
Part 5/8:
In preparation for the dough, he added warm water, avoiding salt due to its historical expense. The mixture was kneaded, a process that proved especially laborious due to the dense flour used. While often, one would knead until the dough passed the "window pane" test, this particular bread required a denser texture, leading him to recommend the use of a stand mixer for convenience.
As the dough rose over the span of an hour or so, viewers were treated to a mini-history lesson on the trencher's origins. The word "trencher" itself comes from the old French "tranchir," which means "to slice." Trenchers were not merely functional; they dated back to antiquity, as evidenced in Virgil's "Aeneid."
Part 6/8:
Interestingly, the historical context of bread-making revealed that many people did not own ovens. Bread was often obtained from bakers or communal ovens. The bakers in Coventry once petitioned King Henry III to regulate bread prices, resulting in the Assize of Bread and Ale—an early form of consumer protection that endured for centuries.
Shaping and Baking the Dough
As the dough proved to be more puffy than rising significantly, the guest prepared to shape the loaf. He gently formed it into a round shape before allowing it to rise again briefly while preheating the oven.
Part 7/8:
Heating the oven to 450 degrees Fahrenheit represented a new chapter; once the loaf puffed up, it was placed inside for an initial 10 minutes, followed by 20 minutes at a lower temperature to thoroughly bake the bread.
However, the journey wasn’t complete. Traditional trenchers had to become stale before they could be used as intended. After several days, the loaf could be sliced and utilized to hold various dishes, thus bringing medieval dining to life.
Conclusion and Call to Action
Part 8/8:
With the recipe fully explored and the historical connections drawn, the guest invites listeners to ponder their own kitchen endeavors. Recipes and ingredients are shared in the description, encouraging those interested to recreate trenchers at home. It's a thoughtful reminder that food isn't just nourishment—it's a connection to history, culture, and experience.
So, whether the medieval atmosphere of themed restaurants is your scene or not, there's something undeniably powerful about exploring historical cuisine at home. If viewers have suggestions for future recipes, they're encouraged to engage, promising to continue the journey through the culinary landscapes of history.