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Not to be obvious, but bread was baked at a bakery.

The significant thing about this is that most people did not have ovens in their homes. The medieval oven was a chamber with a flat floor and a curved top, made of either stone or masonry. A fire was built directly on the floor of the oven and burned until the over was very hot. The coals where then raked out, the floor of the oven wiped with a cloth, and then the bread or other items were placed inside and the opening was covered. The residual heat cooked the bread.

This type of oven was expensive to construct, and expensive to fuel. Fuel was a major expense for medieval households, and it was not practical to fire an oven just to cook a few loaves of bread. In towns and cities most people bought their bread from a baker, and even in villages there were often ovens owned by the lord that were fired at particular times and days, and the villagers would bring their bread to be baked for a fee. These arrangements benefited from economies of scale, as many more loaves could be produced with a given volume of fuel than what would be possible with each household running their own oven.

It is possible some baking did take place at home using pots similar to a modern dutch oven. These pots would have been set on coals from the hearth or fireplace, possibly with additional coals covering the top. This type of baking is possible, but somewhat haphazard. It requires considerable skill (and perhaps a bit of luck) not to scorch the bread, or leave in middle under cooked, or both, with such a system, which is why ovens were generally preferred.

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