Bread trough
Rectangular receptacle with a shallow basin used for making dough
A bread trough, dough trough or kneading trough, sometimes referred to as artesa, is a rectangular receptacle with a shallow basin, and a traditional kneading tool used for the making of dough. The wooden form has been used in Europe for centuries in breadmaking.
01Kneading-trough
A kneading trough is a term for the vessel in which dough, after being mixed and leavened was left to swell or ferment.
The first citation of kneading-trough in the Oxford English Dictionary is Chaucer, The Miller's Tale, 1386. Flour was not stored, perhaps for fear of insect infestation, but kneaded into dough and baked into bread without delay. Kneading-troughs in the Miller's Tale are big enough for people to sleep in and may be used as floating rafts.
02Other uses
Mechanization in bakeries and new technologies in bread ovens have mostly relegated the artesa to either recycling or as a flowerpot, except in more traditional or rural areas. Some small bakeries continue to use them.
Sources and credits
This article is adapted from the Wikipedia article “Bread trough”, written by its contributors and licensed under CC BY-SA 4.0. Fathomly has changed the layout, removed citation markers, navigation and maintenance notices, and adjusted punctuation. This adapted version is shared under the same license. For references, see the original article.
Images, from Wikimedia Commons:
- Artesa panadera belen España.jpg by Milartino, CC BY-SA 3.0
- Artesa obrador horno pan.jpg by Milartino, CC BY-SA 3.0
- Aberdour Castle - Dough Trough.jpg by Rosser1954, CC BY-SA 3.0
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