Every Loaf Had Its DAY (The Old-School Way)

A week of bread before noon, then none till next week. The farm kitchen did not bake because someone felt like it - it baked on a schedule, because the oven was the expensive part and firing a wood range for a single loaf was a waste nobody could afford. What looks like a hard week was actually a solved problem: one firing, one long board, and an order of work tuned to a fire that was only lit once. This video walks the whole baking day as a system: why the oven ran the week, the night-before leaven that put bread on the board before noon, the morning's order of work, the firing order from hot to cool, the second firing that carried beans and small bakes behind the loaves, the staling schedule that gave every loaf its day, the honest translation to a modern kitchen, and the week assembled on one board. In this video: 1.The oven event 2.Why the oven ran the week 3.The night-before leaven 4.The morning's order of work 5.The firing order 6.The staling schedule 7.The second firing 8.The honest translation 9.The week on one board Which job in your house still runs on the old once-a-week schedule - laundry, baking, the big shop?