The Baker 1, sifteth the Meal in a Rindge 2, and putteth it into the Kneading-trough 3. Then he powreth water to it, and maketh Dough 4, and kneadeth it with a wooden slice 5. Then he maketh Loaves 6, Cakes 7, Cimnels 8, Rolls 9. &c. Afterwards he setteth them on a Peel 10, and putteth them thorow ye Oven-mouth 12, into the Oven 11. But first he pulleth out the fire, and the coals with a Coal-rake 13, which he layeth on a heap underneath 14. And thus is Bread baked, having the Crust without 15, and ye Crumb within 16.

Courtesy Folger Shakespeare Library, Washington, D. C.

Baking Bread In 1685

The seventeenth century engraving shows how bread was baked almost 300 years ago.

From Orbis Sensualium Pictus by Johann Comenius (London, 1685).

The earthenware baking oven shown was restored from over 200 fragments found during archeological excavations at Jamestown. In use, heated stones were placed inside and left until the walls of the oven were hot enough for baking. Sometimes the oven was placed directly on the embers. With the small thick door in place, heat was retained for considerable time—the domed top reflecting the heat down on the bread or cakes that were being baked.