Roles of Bread in 17th and 18th Century Diets: An Overview

Bread held a prominent place in the daily lives of people in the 17th and 18th centuries, serving as a staple food that was consumed throughout the day. This article explores how bread was prepared and its versatile uses in both town and rural settings, and how it influenced the dietary patterns of people from different social classes.

Early Morning Baking: The Baking Process in Towns

The baking process in towns was a structured and early event, often beginning as early as 3-4 in the morning. Bakers would start their day by preparing a large batch of dough, which required several hours to rise. Simultaneously, they would ignite the brick oven to ensure that the first batch would be ready and basking by the time the first customers arrived, typically close to dawn.

To maintain a continuous supply of fresh bread for the rest of the day, the baker would prepare multiple batches of dough, each with a designated baking time. This process was meticulous and demand-oriented, as the bakery would operate until around 6 in the evening, with the last batch being baked around 4 in the afternoon. Afterward, the oven fires would be extinguished, marking the end of the baking day.

For the bakers, any leftover bread was sold at a discount the following day. This practice ensured that the baked goods were sold fresh while also providing an incentive to maintain a regular selling schedule.

Customer-Driven Serving: Incorporating Bread into Daily Meals

Residents of towns who lacked their own cooking facilities often brought covered pots of food to be baked in the communal ovens. Typical dishes included beans, pottage (a hearty stew), and other similar foods that were left to bake during the day. These items were typically picked up in the afternoon, along with fresh bread, which was commonly prepared for the evening meal.

The Versatility of Bread in Different Finances

The way bread was consumed varied greatly depending on one's financial situation. For those with limited means, bread might be eaten as is or accompanied by simple additions such as butter, lard, meat drippings, or vegetable oil. Side dishes would often include a wedge of cheese, raw onions, or other vegetables, as well as a hard-boiled egg or sliced cold meats. Soups, stews, and similar dishes were common for the evening meal, with the bread serving as the primary accompaniment.

Rural Diets: Bread as a Daily Staple

In rural areas, where access to bakeries was limited, bread from the previous day would often be consumed in the morning and at midday. Fresh bread was typically prepared later in the day, often as flatbreads, which would be used during the evening meal and the following day. This practice was prevalent among people of various social classes, though the quality and variety of breads would differ.

Upper Class Diets: Variety and Specialized Bread Makers

The upper class enjoyed a much greater variety in their diets, as they had dedicated kitchen staff and menus that could cater to the needs of 20 or more people. Despite the differences in their dietary habits, the baker or pastry chef would still rise early to produce fresh breads for the morning meal. Beyond basic breads, they were responsible for creating a range of pastries and other baked goods.

These dietary habits reflect the intricacies of life in the 17th and 18th centuries, showcasing the integral role of bread in shaping daily routines and social interactions across different social classes. Whether in town or rural settings, bread played a significant role in providing sustenance, structure, and a sense of community to the people of this era.

For further reading on the history of bread, baking techniques, and the social implications of bread consumption in early modern Europe, we recommend exploring cookbooks and historical texts from the period. Understanding these practices can provide valuable insights into the daily lives and social structures of the people who inhabited these times.