so long ago bread was made at home, once a fortnight in winter and once
a week in summer.
|| The flour came
from the wheat the peasant had harvested himself; it was ground by the
neighbouring miller. In exchange for his work the miller kept part of the
wheat as payment.
|| The process
of breadmaking took two days; the leaven was added to the flour and the
dough formed into loaves weighing twelve pounds each.
oven is a small cylindrical construction heated by gorse branches until
the bricks are white hot. The baker is seen inserting the bread with a
long-handled bread shovel ("pale").
The mouth of the oven is shut by a metal door.
||The finished loaves are kept
in the "penassier"
or breadrack suspended over the table.
When the breadmaking
was complete, sometimes apples were cooked or a ‘galette pissouse’ - the
remains of the bread dough, flattened, buttered on one side and baked on
a tile. Those who did not bake for themselves obtained their bread from
the village baker in exchange for wheat.
|| An account
of the exchange was kept by means of a tally stick ("coche").