There is such a strong vibe this channel has and the only way I can explain it is the warmth of Bob Ross and the passion of Steve Irwin combined into one.
That's because it gets us all away from what's going on..no news from liars and a time to learn and see how long ago things were done.. whether it's building or food there's much comfort given in these videos..
Pro tip: In Poland, bread was traditionally baked on big, fresh leaves of horseradish or (sometimes) cabbage. It was to protect bottoms from being burnt. Even today, modern bakery in my town sometimes bakes rye breads on horseradish leaves :)
After all my experience in baking bread, my opinion is that it's a PRO tip! The real pros are the ones who after much experience find nature to be a fabulous solution. Thank so much for that. Even more, it's an awesome tip. I can't wait to try it!
@@queenvictoriaii6772 I checked the matter further. Apparently in some regions of my country loaves were completely wrapped in horseradish leaves and baked like that. And i have to say - modern recreations look amazing! static.smaker.pl/photos/3/7/e/37ef642a5a9064198a43931008193dc5_370747_59ad98d4bc7b8_wm.jpg
As a baker myself I enjoyed very much this episode, my dad and I have been selling a lot of bread around our community because our neighbours can't go very far, and we bake a lot daily and this was very much relatable
Hope you got some new customers , we have a local baker he use to sell 1/2 a small loaf you could scoop the soft insides out and eat it as you walked down to the fish and chip shop and they would fill the cavity it with chips, french fries if your american
Everyone talking about the bread, but here I am applauding the experimenting you guys are doing with your video transitions. Yes, I noticed that oven spin. I'm impressed with how you guys keep striving to improve the quality of your video work and editing.
The term "baker's dozen" comes from the presence of laws regulating the weight of bread, which existed for much of European history. To avoid being fined, pilloried, or even flogged, a baker would add a little extra to any sale, just to make sure he was not selling underweight. So, an order of a dozen loaves would get one extra, just in case.
-Are you sure? cause I have always thought a "baker's dozen" as 13 loafs of bread so that the baker can taste one to make sure that the whole dozen is good enough to sell.- Edit: You are correct, I never knew that, sorry to have doubted you.
@@patrickkelly1590 "so that the baker can taste one" That's an interesting explanation. But if you thought that you also would have thought (inadvertently or not) that the customer only got 12. So no baker's dozen.
@@patrickkelly1590 he is correct. At one point bread was not only food but currency as well. The baker's dozen is a small 13th loaf gifted to the customer to insure the government didn't stretch his neck.
I discovered this channel very recently, at first i thougt it was a bit wierd.. but after watching just 2 videos, i realized i really love it! These videos inspire me, they teach me stuff, and they are just 300% wholesome! Im very often stressed out, and they help me relax. Thank you!
I've been watching for the last several months. I've always enjoyed the 15th-18th century. LOTS of information on this channel great to pass the time for sure.
There are times lately that I become very stressed out simply because of everything that is going on, not only in my own life, but all over the world. Those times I can come to UA-cam, watch some Townsends videos, and finally relax. This is such a friendly channel and Jon and the gang are such genuinely *nice* people with real humor about the times things don't go so well that I feel wonderful when I see them. Everyone feels as if they are friends I've known for a long time.
This will be me and my wife after a few more months of this epidemic lol. We started with making homemade sourdough. Now we are making preserves, syrups, fruit leathers, plum wine, next is pear preserves, perry and mead. Our new chickens are going to be laying soon too. Self reliance diy projects are a lot of fun but kind of build on themselves.
lol they made a wholesome, supportive comment and all of you have to force it to be negative because other vegetarians besides that person have said things
I used to keep chickens. So fun. Mine loved an occasional handful of dry oatmeal for a treat. And, in season, they simply enhaled watermelon and tomatoes. I had so much fun watching them enjoy it that I was known to give part of mine just to see them! I miss my chickens!
Hey, I just wanted to thank you, folks. This channel is amazing. When I’m not learning I’m being soothed. It’s like I’m five watching Mr. Rogers again or something.
I’d really love to see period gardening and preserving on your homestead. It would have been so important to a homestead that size to be growing and putting up food to get through the winter. I’d absolutely love to see the old ways of doing it!
I am thankful to be part of a community that gets excited over watching bread bake! It is the little things in life that make us happy. Thank you, Jon, Ryan and Aaron!
In Finland there are two distinct bread cultures: On west they baked bread on autumn and dried it on rafters. On the east the bread was fresh from oven. In east houses had/have big baking ovens that keep the house warm for days, in west they had stoves and multiple chimneys.
Great video, as an ex baker, of 13 years. It was always interesting to me to see the art form being a baker was, Back in the day. The hard work they had to go through, Gave me a great appreciation for the field.
Back in the day they would roll hot rocks from a fire to the back of the oven to maintain heat or reheat my grate grandma told be that years ago about mud ovens. And can build a open center crown rack that fits over the top of the oven to the mid point. And sticks out 10-12inches for rising and warming or drying.
In some places, once the days baking was done, people would leave their evening meals to be cooked in the cooling ovens, colleted on the way home from work.
Awesome!! Raised in a small northeast Montana town. Grade school friend’s father was the town baker. Opened their doors at 6 am. We walked by his bakery on the way to school. The smell made your mouth water. Regrettably some years later he closed shop. Supermarkets killed his business. Fun days!
Water, flour, salt, yeast is exactly how I still make my pizza dough. Good flour, high heat, and slow proving is how you get a great bread/base/etc. I'd love to make a wood fired oven, but I rent, so it's just not worth it for me. Great video, love that some things just can't be improved.
Just found this site. Loving it. The history - all aspects - is fascinating. Being a Brit I love the references back to the 'old' country. Such a change from learning about rulers, battles and the upper classes. This is truly our history.
We love this channel, especially the baking videos. You've inspired me to start baking bread, which I did back in mid-March. It took me 4 months to 'perfect' my loaves, but I have thoroughly enjoyed learning from these videos. I even started adding a bit of molasses to my dough, and the resulting crust is just perfect. Thank you.
Keep doing what you do, guys. I'm a little late to the party, having only been watching for the past couple of months, but already I'm inspired to try some of the recipes as a total beginner in the near future!
That bread must smell wonderful when it's baking. And the hearth-baked crust ought to be delicious! During the "quarantine" I have done a lot of baking, especially bread, since I have plenty of time to let the dough rise. But I don't have an earthen oven - I had a "bread stone" in my modern gas oven, but my husband took it out to clean it, and never put it back. BTW, yeast dough can rise at a cooler temperature - a lot of modern recipes call for letting the dough rise *in the refrigerator* overnight, and that improves the flavor and texture of the bread, because the longer the yeast is in contact with the dough, the more flavor it develops. "Water, flour, yeast, salt, and TIME".
@@michaelthompson7217 likely not. The wood is burned inside the oven first and then the wood/ash/coals are all removed before the food is placed inside the oven. The bread is baked using the left-over residual heat.
Loved the episode. My father and I bake bread regularly, and he learned from his mother, who baked bread regularly. There's something satisfying on a primal level about fresh bread from the oven. On a side note, I'd argue adding butter to bread is no more cheating than adding milk to cereal :P
Jon always seems so happy To make these videos I think because he knows that thousands and thousands of people love to learn about history. His happiness that he shows makes me rethink what life is really about. Do whatever makes you happy! LOVE YOUR VIDEOS! Keep em coming!!!
@@sherylhoward4831 - but the yeast is the easiest part, lol! You just need to keep it warm enough to rise. When I used to make bread in the colder months (years ago now, lol!) I used to put the oven on low and put the bowl of yeast in front of it, sitting on the open door. This gently kept it warm...but not TOO warm. It worked fine. Maybe try that and see how you go?
In the early eighties I was in B company, 158 cavalry. A friend arrived from the 3d U.S. infantry. He played the piccalo and his wife, their side hustle, ran a bike shop. He was as enthusiastic as you about the period lifestyle. Forty years has erased his name, but not his positive impact from my life. You keep at it and thanks for the videos
Good grief Jon, the sound of those boules hitting the rack with their perfect crusts.. it gives me motivation to build an oven like this. But I know the magic is really in the baker, and I love this guy, Ryan. Great video, I could almost smell it with butter or honey or preserves.
Love EVERYTHING you do. I grew up in Boston so I love me some history. Growing up with places like Plymouth Plantation, Old Sturbridge Village, and numerous place just in the city itself I appreciate the channel
That thumbnail of Jon smiling and holding two trays of fresh loaves of bread has got me feeling some type of way on a primal level, like “this is a man who can feed me.” Except to be fair Ryan actually made the bread, you killed the bread game Ryan! All hail the bread king!🤴 🥖 🍞 🥯 Good morning kings, let’s get this bread
Watching your videos is a very calming thing to me during these times. I wanted to thank you for all of the hard work you do to put these videos together. I know sometimes you wonder if they do any good, but let me tell you, they do. Please keep up the great work.
Pete Pioneer's oven can hold 21 loaves of bread but Willy's wheelbarrow can hold 56 loaves, how many trips can Willy take to the village before the bear in woods eats him and the leftover bread?
Oh wow look at this place. I have not been able to keep up with all the videos and this place is coming together beautifully. I’ll move there for sure. Thank you.
I wish I had the funds to go to these guys, I wish this whole Covid thing goes away (btw, might be a good subject. Back in the 18th century, pandemics were much more common, and I wonder how people reacted and lived with that back in the day).
@@Michael-db1ce :/ but then there's a lot of covid's real/covid's fake insanity and zealotry now too. hopefully on average we're better off than back then
The ovens and cooking on this channel has always been my favorite content you amazing people put out! You should take that bread to your local farmers market! I bet any baked goods from the oven would be popular!
@Steve Slade I could see that happening in some case's but I see baked good at our local farmers market twice a week. But again that is probably different in some area's.
We have an horno at our historic site that’s been in use for decades and we regularly baked twenty loaves for a monthly Mission Life Day event… it is one of the visitors favorite scenes. The sight, taste and aromas of a California Mission. Thanks for your video, I could almost smell the bread baking… I have been watching and rewatching your videos for years. One thing we do to test the temperature is use a dry corn husk inside the oven with the speed at which it browns telling us how high the temperature of the oven is. It is also a fun interpretation…
I heard that back in the early 1800's they used to get up at like 2 AM to start heating their ovens so they could have the first fresh loaves coming out around 9-10 am
I've noticed in the past couple episodes that the outside of the oven is scored but I don't remember that being brought up in the making-of video. What is their purpose?
I just made 2 loaves of bread yesterday for a family get together best looking and smelling bread I've made yet. Great video! Keep them coming and stay safe. Looking forward to more videos in the future!
@JeanClaude Clemenceau Here's rooting for you! HOpe you can go back to eating bread again soon! I made a lot at home, especially sourdough, but now I'm also on a diet, so, only two slices of wholemeal bread in the morning before going for a walk and hitting the gym.
I realize my comment will be lost amongst the throngs but, SO glad for these videos. Back in the days where living was real and down to earth and still connected to the past where we came from, how to cherish the land that provides and community helping others. Not just pick it up in the store (Not that I have anything against it) a quick small talk and on your way. It's just rewarding to me the education of it all. It all starts with the fundamental questions like learning where is the north star. Did I mention love the vids? 😁👍
I know I'm stressed about the world when just seeing the link about this episode made me positively giddy. This was a wonderful experiment, and now I desperately want fresh bread.
Building Wood Fired Oven! You're a respite from the daily turmoil. Thank you for the mental vacation and beautiful TEAM WORK! God save and bless you ALL! Love from the bottom of our hearts! And the music rocks too! I'm goimg to see if you offer CDs!
There is such a strong vibe this channel has and the only way I can explain it is the warmth of Bob Ross and the passion of Steve Irwin combined into one.
That's because it gets us all away from what's going on..no news from liars and a time to learn and see how long ago things were done.. whether it's building or food there's much comfort given in these videos..
Its one of the best youtube channels...I live in the Caribbean n I cannot get enough of these videos
and a happy little loaf here...
Leavened on the Bob Ross side (and yes, I know what I did, there).
You totally nailed it.
Pro tip: In Poland, bread was traditionally baked on big, fresh leaves of horseradish or (sometimes) cabbage. It was to protect bottoms from being burnt. Even today, modern bakery in my town sometimes bakes rye breads on horseradish leaves :)
More of a fun fact than a pro tip
Wonderful pro tip - thank you! :-)
Didn't know this, thanks for the tip
After all my experience in baking bread, my opinion is that it's a PRO tip! The real pros are the ones who after much experience find nature to be a fabulous solution. Thank so much for that. Even more, it's an awesome tip. I can't wait to try it!
@@queenvictoriaii6772 I checked the matter further. Apparently in some regions of my country loaves were completely wrapped in horseradish leaves and baked like that. And i have to say - modern recreations look amazing!
static.smaker.pl/photos/3/7/e/37ef642a5a9064198a43931008193dc5_370747_59ad98d4bc7b8_wm.jpg
This channel warms my heart as much as that oven warms that dough
Mmmm baked heart
@JeanClaude Clemenceau with nutmeg!
@Top Dawg corny AF
Agreed💙
@JeanClaude Clemenceau and nutmeg
Im surprised you guys haven't built a root-cellar yet... A period root-cellar build would be AWESOME
Good idea!
Hopefully it's good land for it, don't want the water table flooding that cellar.
I planed one for my garden and it would be great to see a video about it before I do some horribel mistakes
Wine and cheese here we come
you can build an above ground root cellar in you dont have a hill/mound.
As a baker myself I enjoyed very much this episode, my dad and I have been selling a lot of bread around our community because our neighbours can't go very far, and we bake a lot daily and this was very much relatable
awesome!
Hope you got some new customers , we have a local baker he use to sell 1/2 a small loaf you could scoop the soft insides out and eat it as you walked down to the fish and chip shop and they would fill the cavity it with chips, french fries if your american
@@geoffpriestley7001 oh man, that sounds amazing
@@yltraviole not for those on a diet
You were a very kneaded part of the community, Jon says.
Me: "Dangit, I keep making a mess of my kitchen making a loaf of bread. Wish I had a better layout."
Townsends: BREAD TROUGH
B R E A D C A N O E
Everyone talking about the bread, but here I am applauding the experimenting you guys are doing with your video transitions. Yes, I noticed that oven spin. I'm impressed with how you guys keep striving to improve the quality of your video work and editing.
the oven spin was amazing!
I'm not saying I want to see a vintage Star wipe for purely cheesy nostalgic reasons but I do want that.
The term "baker's dozen" comes from the presence of laws regulating the weight of bread, which existed for much of European history. To avoid being fined, pilloried, or even flogged, a baker would add a little extra to any sale, just to make sure he was not selling underweight. So, an order of a dozen loaves would get one extra, just in case.
-Are you sure? cause I have always thought a "baker's dozen" as 13 loafs of bread so that the baker can taste one to make sure that the whole dozen is good enough to sell.-
Edit: You are correct, I never knew that, sorry to have doubted you.
@@patrickkelly1590 "so that the baker can taste one"
That's an interesting explanation. But if you thought that you also would have thought (inadvertently or not) that the customer only got 12. So no baker's dozen.
@@patrickkelly1590 he is correct. At one point bread was not only food but currency as well. The baker's dozen is a small 13th loaf gifted to the customer to insure the government didn't stretch his neck.
nightsong81 here I was taught they were just generous
@@patrickkelly1590 LOL, does the baker take a pinch off right in front of you?
I discovered this channel very recently, at first i thougt it was a bit wierd.. but after watching just 2 videos, i realized i really love it!
These videos inspire me, they teach me stuff, and they are just 300% wholesome!
Im very often stressed out, and they help me relax. Thank you!
Welcome aboard! Glad you are enjoying.
I've been watching for the last several months. I've always enjoyed the 15th-18th century. LOTS of information on this channel great to pass the time for sure.
There are times lately that I become very stressed out simply because of everything that is going on, not only in my own life, but all over the world. Those times I can come to UA-cam, watch some Townsends videos, and finally relax. This is such a friendly channel and Jon and the gang are such genuinely *nice* people with real humor about the times things don't go so well that I feel wonderful when I see them. Everyone feels as if they are friends I've known for a long time.
@@bunnyslippers191 yup, which is why I gave up watching politics. NOW a Townsend's a day keeps my stress levels away. ❤️👍
1:45 Yes, they were a very kneaded part indeed.
I commented the exact same thing before seeing yours. Beat me to it but I'm going to leave mine up.
In my best Homer Simpson voice "Ahhh home made bread!" 😀
Dang I comment the same thing! #imtooslow
Exactly how I heard it
I came here for this
This will be me and my wife after a few more months of this epidemic lol. We started with making homemade sourdough. Now we are making preserves, syrups, fruit leathers, plum wine, next is pear preserves, perry and mead. Our new chickens are going to be laying soon too.
Self reliance diy projects are a lot of fun but kind of build on themselves.
VahnCruz my vegetarian mouth started legit drooling when you said fruit leathers...
Delbane Ren why are vegetarians like this, always telling everyone they’re vegetarian
Cecily Erker I’m curious as well?
lol they made a wholesome, supportive comment and all of you have to force it to be negative because other vegetarians besides that person have said things
I used to keep chickens. So fun. Mine loved an occasional handful of dry oatmeal for a treat. And, in season, they simply enhaled watermelon and tomatoes. I had so much fun watching them enjoy it that I was known to give part of mine just to see them! I miss my chickens!
Hey, I just wanted to thank you, folks. This channel is amazing. When I’m not learning I’m being soothed. It’s like I’m five watching Mr. Rogers again or something.
I’d really love to see period gardening and preserving on your homestead. It would have been so important to a homestead that size to be growing and putting up food to get through the winter. I’d absolutely love to see the old ways of doing it!
Ryan: Thanks for the help.
Mr. Townsend: It's the yeast I could do.
I am thankful to be part of a community that gets excited over watching bread bake! It is the little things in life that make us happy. Thank you, Jon, Ryan and Aaron!
That’s some mighty fine looking bread Ryan. You are clearly talented at more than just bartending 😁
That big kneading trough looks like a bread canoe
It... it kind of is one, isn't it?
I like the term "bread canoe".
I just wish I could casually buy one, but I suspect it's a DIY kinda job, like most things like that.
It's beautiful though! I love it! :D
Townsends Catering: Eating History coming soon.
How much bread do you need?
Townsend's: yes
In Finland there are two distinct bread cultures: On west they baked bread on autumn and dried it on rafters. On the east the bread was fresh from oven. In east houses had/have big baking ovens that keep the house warm for days, in west they had stoves and multiple chimneys.
Respect to our baking ancestors. Good job Ryan and John. The oven is working a treat.
Great video, as an ex baker, of 13 years. It was always interesting to me to see the art form being a baker was, Back in the day. The hard work they had to go through, Gave me a great appreciation for the field.
Back in the day they would roll hot rocks from a fire to the back of the oven to maintain heat or reheat my grate grandma told be that years ago about mud ovens. And can build a open center crown rack that fits over the top of the oven to the mid point. And sticks out 10-12inches for rising and warming or drying.
Good use of otherwise wasted heat! I'd like to see that build.
@@Marialla. Yeah, that would be a neat to see how they kept them running for... Oh, yeah... They didn't have 8 hour work days, back then.
@@timhaugen6410 wtf? How many hours do you think their days had?
@@Marialla. LOL... Sorry. I meant 8 hour WORK days. I'll edit that.
I have never fangirled about anything in my life until I discovered this channel.
A trough of bread. That is the stuff dreams are made of.
That comedic timing!!
John: We've got the bread done!
Ryan: (slaps another dough) We haven't got the bread done."
🤣🤣🤣
I’m afraid that if I was there all day, my stomach would start to resemble that oven!
@traderjoes • You're not the only one! 😉🤣
"How many Townsends videos have you watched?"
"I don't know, how many breads have you eaten in your life?"
Nani!?
In some places, once the days baking was done, people would leave their evening meals to be cooked in the cooling ovens, colleted on the way home from work.
I read "how many bread lovers?" at first and went "At least one...*click*"
Awesome!! Raised in a small northeast Montana town. Grade school friend’s father was the town baker. Opened their doors at 6 am. We walked by his bakery on the way to school. The smell made your mouth water. Regrettably some years later he closed shop. Supermarkets killed his business. Fun days!
Townsends videos are like a ray of sunlight in the darkness and always brighten my day
I hate these throw away attention seeking comments
@@Synrgiii Who said they’re anything of the sort? I see them as genuine.
Water, flour, salt, yeast is exactly how I still make my pizza dough. Good flour, high heat, and slow proving is how you get a great bread/base/etc. I'd love to make a wood fired oven, but I rent, so it's just not worth it for me.
Great video, love that some things just can't be improved.
Just found this site. Loving it. The history - all aspects - is fascinating. Being a Brit I love the references back to the 'old' country. Such a change from learning about rulers, battles and the upper classes. This is truly our history.
i never in my life thought id be so happy to see a video about colonial men making bread.. i love this channel and its purity
We love this channel, especially the baking videos. You've inspired me to start baking bread, which I did back in mid-March. It took me 4 months to 'perfect' my loaves, but I have thoroughly enjoyed learning from these videos. I even started adding a bit of molasses to my dough, and the resulting crust is just perfect. Thank you.
Nobody:
Townsends: Why can't I hold all these loaves?
Thank you for all the work you all put into these videos. Fantastically done.
Always happy to see a video posted by you! Your passion for your work exudes through the videos and they're always a joy to watch!
Wow...great job, Ryan and Jon. The bread looks wonderful. I'm loving seeing your excitement and enthusiasm using this amazing oven.
1:46, I see what you did there; "The baker job, bakers were, uh, they were a very KNEADED part of the community."
PERFECTION.
Keep doing what you do, guys. I'm a little late to the party, having only been watching for the past couple of months, but already I'm inspired to try some of the recipes as a total beginner in the near future!
Beautiful boules, Ryan!🤩
A bowl of soup and a small loaf is a perfect autumn dinner.🙂
This is so fun to watch! Learning everyday. Thanks y’all
That bread must smell wonderful when it's baking. And the hearth-baked crust ought to be delicious! During the "quarantine" I have done a lot of baking, especially bread, since I have plenty of time to let the dough rise. But I don't have an earthen oven - I had a "bread stone" in my modern gas oven, but my husband took it out to clean it, and never put it back.
BTW, yeast dough can rise at a cooler temperature - a lot of modern recipes call for letting the dough rise *in the refrigerator* overnight, and that improves the flavor and texture of the bread, because the longer the yeast is in contact with the dough, the more flavor it develops. "Water, flour, yeast, salt, and TIME".
So fun! We went to Plymouth Plantation almost thirty years ago and thy had a community oven for baking. So interesting how things used to be done!
I can only imagine how amazing it must smell around the oven.
Honestly wouldn’t it smell like smoke? I have no idea. I like smoke smell. Bread smells amazing
@@michaelthompson7217 likely not. The wood is burned inside the oven first and then the wood/ash/coals are all removed before the food is placed inside the oven. The bread is baked using the left-over residual heat.
@@michaelthompson7217 ua-cam.com/video/6bEZrN1OJEM/v-deo.html
Cinnamon bread or a multi grain bread would drive me insane!
I would say this channel is 100% enthusiasm, but that does a disservice to the wonderful amount knowledge conveyed in each video.
My Life before watching this video: Somewhat OK
After watching it: *WHOLESOME* 1000+
I enjoy the heck out of your channel, and this edition was no exception. Thumb up.
There's a local bakery in my town that make this kind of original bread: flour, water, salt and yeast. It's delicious.
It's hard for fresh baked bread to _not_ be delicious.
Is it baker's yeast?
Nanofuture87 if you forget the salt it is the opposite of delicious haha
@@JSpradley123 Then you call it "Tuscan bread" and put strongly-flavored spreads on it. 😊
@@carmenclemons2556 I called it let it go stale and french toast haha
Loved the episode. My father and I bake bread regularly, and he learned from his mother, who baked bread regularly. There's something satisfying on a primal level about fresh bread from the oven. On a side note, I'd argue adding butter to bread is no more cheating than adding milk to cereal :P
Jon always seems so happy To make these videos I think because he knows that thousands and thousands of people love to learn about history. His happiness that he shows makes me rethink what life is really about. Do whatever makes you happy! LOVE YOUR VIDEOS! Keep em coming!!!
The baker's dozin' but I need my baker's dozen.
Thank you for filming these videos. It's so enjoyable watching these period videos especially after a hard day at work.
With my modern oven and tools I can't make a single loaf of bread, Ryan goes and makes 15 loaves like it was nothing.
Quick breads without yeast like pumpkin bread might be easier. Yeast takes practice. I have never mastered it.
massive latent heat >> heating grill for even heating.
Also, try a no-knead recipe.
@@sherylhoward4831 - but the yeast is the easiest part, lol! You just need to keep it warm enough to rise. When I used to make bread in the colder months (years ago now, lol!) I used to put the oven on low and put the bowl of yeast in front of it, sitting on the open door. This gently kept it warm...but not TOO warm. It worked fine.
Maybe try that and see how you go?
@@TheMurlocKeeper Good idea! I'll try that.
World's longest ad. Only watched one of two. I figure I owe you as much. Your videos are one of life's necessities.
I guessed 13, and my husband 15. ☺️. He’s going to be so happy when I tell him!
In the early eighties I was in B company, 158 cavalry. A friend arrived from the 3d U.S. infantry. He played the piccalo and his wife, their side hustle, ran a bike shop. He was as enthusiastic as you about the period lifestyle. Forty years has erased his name, but not his positive impact from my life.
You keep at it and thanks for the videos
Good grief Jon, the sound of those boules hitting the rack with their perfect crusts.. it gives me motivation to build an oven like this. But I know the magic is really in the baker, and I love this guy, Ryan. Great video, I could almost smell it with butter or honey or preserves.
Love EVERYTHING you do. I grew up in Boston so I love me some history. Growing up with places like Plymouth Plantation, Old Sturbridge Village, and numerous place just in the city itself I appreciate the channel
That thumbnail of Jon smiling and holding two trays of fresh loaves of bread has got me feeling some type of way on a primal level, like “this is a man who can feed me.”
Except to be fair Ryan actually made the bread, you killed the bread game Ryan! All hail the bread king!🤴 🥖 🍞 🥯 Good morning kings, let’s get this bread
glad im not the only one who thought this 😂 some type of way, indeed!
Watching your videos is a very calming thing to me during these times. I
wanted to thank you for all of the hard work you do to put these videos
together. I know sometimes you wonder if they do any good, but let me
tell you, they do. Please keep up the great work.
1:45 bakers were a very “kneaded” part of the community 🍞 🥖
Yup sure do love my travel back in time when I hit the play button......... Great job Team Townsend Thanks for sharing.
The premise of this is like a middle school math problem.
😂🤣Wood fired baking is like that. You have to keep so many changing temperatures balanced in your mind!
@doublequarterpounderwithcheeseandextraonion NASCAR
@doublequarterpounderwithcheeseandextraonion .......well, 100m hurdles is my best event..........
Pete Pioneer's oven can hold 21 loaves of bread but Willy's wheelbarrow can hold 56 loaves, how many trips can Willy take to the village before the bear in woods eats him and the leftover bread?
Oh wow look at this place. I have not been able to keep up with all the videos and this place is coming together beautifully. I’ll move there for sure. Thank you.
I wish I had the funds to go to these guys, I wish this whole Covid thing goes away (btw, might be a good subject. Back in the 18th century, pandemics were much more common, and I wonder how people reacted and lived with that back in the day).
A few Nutmeg Taverns streams at the start of social distancing were about related subjects.
There was much more religious zealotry and insanity back in the day and those who died were sometimes blamed for being sinners. Be glad it’s 2020.
@@Michael-db1ce :/ but then there's a lot of covid's real/covid's fake insanity and zealotry now too. hopefully on average we're better off than back then
ua-cam.com/video/bS8gxx3oUsk/v-deo.html
Whoever is doing your filming and editing lately is doing awesome! Loving the style on this video!!
I want the sound of those crusty loafs brought out of the oven and into that wooden thing @ 2:50+ as my ringtone.
The ovens and cooking on this channel has always been my favorite content you amazing people put out! You should take that bread to your local farmers market! I bet any baked goods from the oven would be popular!
@Steve Slade I could see that happening in some case's but I see baked good at our local farmers market twice a week. But again that is probably different in some area's.
"kneaded part of the comunity" - best! pun! ever!
Best **buns** ever
We have an horno at our historic site that’s been in use for decades and we regularly baked twenty loaves for a monthly Mission Life Day event… it is one of the visitors favorite scenes. The sight, taste and aromas of a California Mission. Thanks for your video, I could almost smell the bread baking… I have been watching and rewatching your videos for years. One thing we do to test the temperature is use a dry corn husk inside the oven with the speed at which it browns telling us how high the temperature of the oven is. It is also a fun interpretation…
My gods. Jon may enjoy oven fired bread more than nutmeg.
2020 is the weirdest timeline...
Someone find the man a recipe for nutmeg bread!
In the process of building my second wood fired clay oven. They are wonderful! Your ovens were a great inspiration to build mine. Thank you!
I heard that back in the early 1800's they used to get up at like 2 AM to start heating their ovens so they could have the first fresh loaves coming out around 9-10 am
Yall did amazing and those loaves are beautiful. You all should be very proud of yourselves. I'm definitely jealous and want one on my homestead.
I've noticed in the past couple episodes that the outside of the oven is scored but I don't remember that being brought up in the making-of video. What is their purpose?
I believe it helps keep cracks from forming, but I'm not sure
Just stumbled across this channel. Very informative.Teaching history in a great and entertaining way. Thank you for providing wholesome entertainment
"Same 4 ingredients." *Holds up 5 fingers*
I just made 2 loaves of bread yesterday for a family get together best looking and smelling bread I've made yet. Great video! Keep them coming and stay safe. Looking forward to more videos in the future!
Oh man...I want some fresh baked bread now! I guessed 14 but thought more depending on how big the loaves were.
That was fun!
Scrumptious recipes, lovely team work and a beautiful feel of home, sending you love and keep doing the best work!!
That exact kind of rustic bread is incredibly expensive. Even in today's economy. Amazing how important bakers have always been and always will be.
not if you make it yourself
@Delta Foxtrot it gets harder as you make more quantity, respect for the bakers from the past
Still one of the best and most wholesome youtube channels ever. Never stop being awesome guys!
But then you have to eat it all. Talk about carb loading...
Catch Bluegill/panfish for the protein, or feed the fish/ducks!
People back then worked it all off and practically lived on bread at times.
When you farm 40 acres by hand and walk everywhere you will eat like that and be super lean.
People were much more active back then so it was fine
@JeanClaude Clemenceau Here's rooting for you! HOpe you can go back to eating bread again soon! I made a lot at home, especially sourdough, but now I'm also on a diet, so, only two slices of wholemeal bread in the morning before going for a walk and hitting the gym.
I realize my comment will be lost amongst the throngs but, SO glad for these videos. Back in the days where living was real and down to earth and still connected to the past where we came from, how to cherish the land that provides and community helping others.
Not just pick it up in the store (Not that I have anything against it) a quick small talk and on your way. It's just rewarding to me the education of it all. It all starts with the fundamental questions like learning where is the north star. Did I mention love the vids? 😁👍
I’d like to see them get a great wheel for the cabin. You can’t have a proper homestead without a spinning wheel and loom setup.
YAASSSSS
What a great getting ready for fall bread cooking episode. Felt the warmth of the oven💕 Jealous not able to taste the bounty!
They need to make a reality show and have people live in that time period for a year. I would love to be in it.
Meeee too!
townsend + reality tv show...no thanks I'd prefer this wholesome entertainment they already provide.
Great job Ryan and Jon, the bread looks fantastic 👍👍👏🏻👏🏻👏🏻👏🏻👏🏻👏🏻. Thanks for sharing with us!
they say "how many bread loaves" but they never ask "how are the bread loaves"
Oh they say that every time when they are done. And the answer is usually, hopefully : Amazing!
I'll do you one better
Why are the bread loaves?
I've built about a dozen of those ovens by now. Spent 3 years baking out of one in NJ. Awesome video! Made me wish I was there!
make a rack out of metal that fits over the top of the oven for when you're doing large amounts
I know I'm stressed about the world when just seeing the link about this episode made me positively giddy. This was a wonderful experiment, and now I desperately want fresh bread.
"how many breads have you eaten in your life"
I reject my patisserie, Jojo!
DIO!
A Jojoke? In a US history channel? Okay, that’s actually pretty funny.
There is no escaping the Jojo fans.
I literally clicked on this video hoping someone would make a Dio reference. Well done.
Ryan your time traveling skills are fantastic.... Jon what can I say...thank you guys
"Let's get this bread"
Building Wood Fired Oven! You're a respite from the daily turmoil. Thank you for the mental vacation and beautiful TEAM WORK! God save and bless you ALL! Love from the bottom of our hearts! And the music rocks too! I'm goimg to see if you offer CDs!
I’m curious about the purpose of the string of orange slices hanging at the back of the oven hut... are they drying them? It probably smells nice.
looking thru the comments to find an answer myself...
I would guess that they're drying them. Gotta prepare for winter and that means drying, pickling, jamming, and salting lots of food.
Presumably a production joke. They have the same string of dried orange slices hanging over the window in their 18th century kitchen.