Never Buy Bread Again: Try This Easy 4-Ingredient Medieval Bread (No Kneading)

► Get our medieval cookbooks & guides here: https://medievalway.store/bakery London, the fourth of June, 1327. A baker named John Brid is in court. His neighbors brought him their dough. That was ordinary. People mixed their bread at home and paid a baker to bake it. Brid had cut a hole in the board where their dough was set down, fitted like a mouse-trap with a little door. Under the table sat a servant, pulling the dough down through the hole a piece at a time. Several other London bakers faced the same charge, two of them women. But nobody in that court put a price on what was really being stolen. Every lump on that board had spent hours working before anyone carried it down the street. Six hundred and seventy-nine years later, a baker in New York would work out exactly what those hours were doing. Tonight we follow one of those loaves from the trough to the oven. What went into it, why they kneaded it anyway, what the waiting actually did, and the four-ingredient version for your own kitchen.