How was bread made 100 years ago?

100 years ago, in the 1920s, bread-making was a much more hands-on and time-consuming process than it is today. Here's a glimpse into the methods:

Ingredients:

* Flour: While commercial flour was available, many people still ground their own flour from wheat berries using a hand-cranked mill.

* Yeast: Fresh yeast cakes were typically purchased from a bakery or grocery store.

* Water: Water was usually sourced from a well or municipal tap.

* Salt: Salt was an essential ingredient for flavor and preservation.

* Other ingredients: Some bakers might add ingredients like sugar, milk, or eggs depending on the type of bread they were making.

Process:

1. Mixing: Dough was mixed by hand using a large bowl and a wooden spoon. The process was labor-intensive and could take a significant amount of time.

2. Kneading: The dough was kneaded by hand for several minutes until it became smooth and elastic.

3. Rising: The dough was placed in a warm spot to rise. This could take several hours, and a blanket or other covering might be used to insulate the dough.

4. Shaping: Once risen, the dough was shaped into loaves or rolls.

5. Baking: Loaves were baked in wood-fired ovens or coal-fired ovens. Home bakers might use a cast-iron Dutch oven or a simple brick oven. Baking times varied depending on the type of bread and the oven.

6. Cooling: Bread was allowed to cool completely before being sliced and enjoyed.

Key Differences from Modern Bread-Making:

* Mechanization: Modern bread-making relies heavily on electric mixers, ovens, and other appliances, making the process much faster and less labor-intensive.

* Ingredients: Modern flour is more refined and consistent, while yeast comes in various forms, including active dry yeast, which is more convenient to use.

* Additives: Many modern breads contain additives like preservatives, emulsifiers, and dough conditioners, which were less common 100 years ago.

* Variety: The modern world offers a wide variety of breads, from sourdough to artisan loaves, made with diverse ingredients.

While bread-making has evolved significantly over the past century, the basic principles remain the same. Whether it's a traditional hand-kneaded loaf or a modern, pre-packaged slice, bread continues to be a staple food across the globe.