Ovens

Most medieval bread was baked in large wood-fired brick ovens and was the province of profession al bakers. For smaller or remote households or travelers there were other less cumbersome alternativ es. The bakestone or griddle could be used for flatcakes and other small breads and with the addition of a baking cloche or cover could produce a lighter raised loaf. So a baking cloche seemed a viable alternativ e for a demo.

Construction of a small oven based on a 12th century example from York, which is used at Pennsic.

Experiment in building an Anglo Saxon style oven.

Period and SCA camp ovens. Small ovens that can be used to bake food at SCA and other re-enactment events.