Elaboración de pan según indicaciones documentales hispanas de fines de la Edad Media

Abstract

This work examines breadmaking in the southern Iberian Peninsula in the Late Middle Ages. Various bibliographic and iconographic sources are examined, which yield information about the types of grain and flours used and the production processes followed around 1500. Following this, the different types of bread present in the sources were experimentallyreproducedwiththe cooperation of Research Group HUM 128 Meridies, the master bakers from Panadería Artesanal Hermanos Fernández (Córdoba) and agricultural engineer Carlos Guzmán (ETSIAM). The experiments were undertaken in Panadería Hermanos Fernández following the information yielded by the sources. Afterwards, the project was valorised through the aid of the unit for the Scientific Culture of Córdoba Universityand presented to the media at Martos mill.

This work examines breadmaking in the southern Iberian Peninsula in the Late Middle Ages. Various bibliographic and iconographic sources are examined, which yield information about the types of grain and flours used and the production processes followed around 1500. Following this, the different types of bread present in the sources were experimentallyreproducedwiththe cooperation of Research Group HUM 128 Meridies, the master bakers from Panadería Artesanal Hermanos Fernández (Córdoba) and agricultural engineer Carlos Guzmán (ETSIAM). The experiments were undertaken in Panadería Hermanos Fernández following the information yielded by the sources. Afterwards, the project was valorised through the aid of the unit for the Scientific Culture of Córdoba Universityand presented to the media at Martos mill.