Building a Medieval Cob Oven and Baking Bread - Part II | Anglo-Saxon Romano-British Updraft Furnace

[@gesithasgewissa]

Hi all! You can check the subtitles and description for much more detail. Thanks for watching, and many thanks to Herknungr for the music 'Spekð'! If you like what I do and want to support me further, consider becoming a patron: www.patreon.com/gesithasgewissa/

[@CDWCAULDRON]

Next 24/7 Meat saxion stwe Quail & Bacon Stew with Walnuts you can use Deer or Beef Oxen was most used 6 thick slices of fatty bacon, chopped 3 cloves of garlic, chopped 4 quail 1/2 lb. mushrooms (any kind), chopped 1 cup walnuts or hazelnuts, chopped 1 1/2 cups (10 oz) English ale 3/4 cup water 3 bay leaves salt and pepper to taste 4 slices coarse brown bread.

[@gesithasgewissa]

@@CDWCAULDRON Quail & Bacon Stew with Walnuts 😍 sounds fantastic, I'll try it for sure. Thank you

[@CDWCAULDRON]

@@gesithasgewissa ƿil cuman guð blêdsian.

[@wiseguysoutdoors2954]

They may not have eaten much of their domesticated animals, but their was a plethora of wild game that they readily used.

[@CDWCAULDRON]

@@wiseguysoutdoors2954 Rabbits and we put them in with the Cauldron it Boiled 24 hours a day popular herb in cooking Lemongrass other things But this is winter . so the Stwe would Be walnuts Pig and wheat barley , oats for Morning Breakfast with Meat and bread And some of Us Anglo Saxons are very much alive stop using Past tents its degrading

[@maggietaylor9713]

This way of life had its perils as well as its benefits just as modern society has its own if people would only see them. But gathering wood for my stove and greens for my pot feeds my soul in a manner rarely captured in modern society. Your videos are instructive and also feed the souls of those disenfranchised from nature. They are always a real treat to watch. Thankyou

[@gesithasgewissa]

I couldn't agree more! I do feel many modern people are blinded by the perceived 'comforts' of today, many of which can dull our perception of life. Speaking as someone who has experienced the negative effects of watching tv, processed food and an all-day job spent inside and so on. I think I am very lucky to live in the peace and prosperity of modern Britain where I have the freedom and time to explore things like this, but I do think it is dangerous to assume all aspects of our lives are better than our ancestors were. Particularly on the spiritual, soul-feeding, nature connection side! Just spending most of your time outside with the rhythms of nature drastically changes your outlook, as you say. It makes me happy to know there are people watching who feel the same, thank you for sharing!

[@adaslesniak]

​@gesithasgewissa That is wise. We lost way in some aspects. But it's not to reject all we went through blindly in the name of the glorifies past. We definitely want some comfort- like not seeing children dying from minor illness or people starving because the weather was bad and harvests were not plenty... But we fall into the trap of detachment and of too much comfort.

[@politicodavis]

On behalf of everyone who finds what you're doing interesting, thank you.

[@gesithasgewissa]

Thank you so much!

[@thomasgeddes4817]

Love the way that the sky always seems to be blue, and the birds are always singing in your world. And the food looks good to eat. Thank you again.

[@gesithasgewissa]

Not always, I assure you, but my camera prefers the sun 😄

[@garondupree8165]

I'm always inspired by these videos. Watching my anglo saxon friend build another wonder by hand makes my day that bit better!

[@gesithasgewissa]

Haha, glad to hear it, and thank you very much!

[@bobcostas9716]

I don't know if it's historically accurate, but tin your pots mate. Old brass almost invariably contains lead, and that accumulates through life. Probably not an issue for bread because of the neutral pH, but worth doing if you ever plan on making a stew or leaching acorns in that pot. Plus it's a cool skill to have, and you can probably do it over a charcoal fire. Would make a good video too.

[@gesithasgewissa]

Thanks for the advice, it is historical actually, they were often tinned or even gilded! I'll look into it for a video

[@christinabourgeoisrogers9042]

This was the man and life of my dreams when I was young. Alas, I am old now so he is safe and I have lived a life that was not my dream but I still dream this dream from time to time❤️ How wonderful that there are folks who follow their dreams and do not listen to those that call them foolish

[@gesithasgewissa]

Thanks for your kind words Christina, all the best to you!

[@RAMUNI-Viking]

Fantastic video. Some of my favourite elements combined: clay, Cooking, flour, fire, bread. Great job:)

[@gesithasgewissa]

Thanks man! I'm really enjoying your recent videos too ☺️

[@andrewcrampton3433]

@@RAMUNI-Viking Great to see you here.

[@RAMUNI-Viking]

@@andrewcrampton3433 im a huge fan:)

[@bnhietala]

Apples and beets?! That sounds delicious! What a wonderfully autumnal meal!

[@gesithasgewissa]

It is! Fruits in savoury meals is quite a common Medieval recipe choice

[@coryfranklin5634]

​@@gesithasgewissa what types of seasonings were used at the time? As a homebrewer I know meadowsweet has been used to flavor mead since antiquity but I wonder what went into food? I know salt was a major trade item, surely herbs were also grown

[@gesithasgewissa]

@@coryfranklin5634 All sorts of local grown herbs and wildflowers, and possibly a few imported spices which made it along the Silk Road into Europe, but these would have been very expensive

[@gunthermath2037]

Thanks gor making all of these Videos. Easily one of my favorite oudors channels.

[@gesithasgewissa]

Glad you're enjoying them, thanks for watching!

[@badluckk610]

Just binged the whole series up to this point. From production to execution everything about this is dope. Big respect for the amount of knowledge, effort and time that you obviously put into this. Best of luck bro can’t wait to see more

[@gesithasgewissa]

Thank you so much for the kind words and support! I'm looking forward to sharing more

[@lindahamilton800]

I saved it to watch at twilight, here in Oregon. Thank you so much for posting, Alec! Your videos are my favorite place to visit. ❤

[@gesithasgewissa]

That sounds beautiful, it's my pleasure to share with you all!

[@fallonfireblade4404]

When you were first fitting that door in I pictured you having to pry it out with a spatula like a cookie that's sticking to a pan 😂 but somehow it works. It's so cool getting to see you cook using an ancient oven. That bread sounded amazing. It was also cool getting to see Traveller's Joy (Old Man's Beard) make an appearance! I know that it's the only clematis species that's native to Britain (clematis vitalba) and I have a particular fondness for it because of Cicely Mary Barker's flower fairy illustration using it. The fluff is cool and all but the flower is gorgeous. Another awesome, cozy video as always ❤

[@gesithasgewissa]

Heheh yeah I wondered that too, but as the cob shrinks as it dries it free'd itself from it's clay trappings! Ah Traveller's Joy, I haven't heard that name before, I like it. I imagine it's so named for the joy a traveller would feel upon seeing it, knowing they have a good chance of being able to light a nice fire in the wilderness that night. It's a beautiful plant isn't it? Especially in the early winter sun. Thanks Fallonfire!

[@fallonfireblade4404]

@gesithasgewissa That's exactly why, actually. The nickname was created by the 17th century herbalist John Gerard

[@CWorgen5732]

It's just like farm life. I've been in search of the little moments like this, gathering pitch for the fire, blowing on the coals, cutting broken branches, starting seeds, and making tea from foraged and grown leaves. It just feels good.

[@gesithasgewissa]

Fantastic, I'm glad you found a little bit of that here. I'm hoping to show more slow-living videos like this

[@kinoahrossi6110]

I appreciate this my son and I watch your videos during the evening and discuss what you do and the merits and challenges of the anglo saxon, thank you

[@gesithasgewissa]

I'm happy that you and your son enjoy watching, that's really good to hear! Thanks for sharing ☺

[@camillekramer3719]

This is wonderful. And so soothing. Thanks for detailing the timeline in your video description. I hadn't realised the oven door took a couple of weeks to dry. Your channel is entertaining, calming for the mind AND pedagogical. Keep going, it's inspiring.

[@gesithasgewissa]

You are so welcome. Glad you enjoyed it!

[@azteclady]

Oh I'm so glad it's working so well for you! It is truly magnificent technology, isn't it? And I imagine that the oven will keep the space comfortably warm during cold spells (even if perhaps not through the coldest part of winter)

[@gesithasgewissa]

Thank you, I'm really pleased with it! I need to put some better windows in to have a good chance of heating the space, but I'm planning to that in the next month or so

[@byquette9504]

It truely is always a pleasure to watch your videos!

[@gesithasgewissa]

Thank you, it's a pleasure to share them with you all

[@davidsauls9542]

It is clear that you have so much to say, to convey, while at the same time, enjoy condensing it into the fewest words or actions. That is a fine writer. It is also shows that you know the topic well. Elegant !

[@gesithasgewissa]

What praise! That's very kind, thank you for the support!

[@davidsauls9542]

@@gesithasgewissa I am a psychiatrist and hobby historian (with no focus). Your work is unique from many angles. Your thinking thrills me. Your creativity makes me jealous, I must say. Cheers from the beaches of the Gulf of Mexico !

[@TheMegaRedHead]

I love this early medieval cooking show much better than the modern ones! PS: You reminded me that I need to restart baking my own bread again. PSS: Slow living is hard with a modern day job and 2 kids while building our new home on a farm. Thank you for slowing me down again.

[@gesithasgewissa]

Glad to hear it, on both counts! That sounds full on, but great, best wishes with your new home!

[@claybarry9636]

Oh ok! Thanks for the clarity! Great video once again!

[@gesithasgewissa]

You're welcome!

[@CharlesKS]

Visually and aurally a thoroughly enjoyable video, thanks for sharing your work with us! I agree that most livestock were more valued for milk, wool or eggs, but there was one animal that was raised strictly for consumption: þæt swín -- the swine.

[@gesithasgewissa]

Thank you! Good point, although they were also valued for land clearance, and likely wouldn't have been raised in the way they are now; fast-grown and slaughtered early.

[@FreedomTooBe]

And here I've been spelling it swīn.

[@bohurley8626]

Love your content man! I hope you keep sharing with us for years to come!

[@gesithasgewissa]

Thank you, that's the plan!

[@llamatronian101]

I might have to try that stew recipe. Probably add some lovage, bay, and spices as a nod to modern decadence.

[@gesithasgewissa]

Cool, I hope it goes well!

[@esmekaffen4961]

The bread and stew look delicious and your skills continue to amaze! Love your videos, always inspiring!

[@gesithasgewissa]

Thanks so much! 😊

[@sheilaedmontons]

Thank you for sharing! I wondered about the sourdough starters for a long time. Hopefully we'll see a video about your new bag, or some text about it's sewing pattern :D

[@gesithasgewissa]

Thank you for watching, I'm glad you enjoyed!

[@abelfaber4457]

love the vids, also love it, when you show that not everything goes right the first time. thank you

[@gesithasgewissa]

Glad you like them! And yes, I thought it would be better to show it, as fires are difficult to start like this during the winter

[@richardarcher7177]

These are really great. I am putting together a time travel fantasy about a guy who ends up travelling back to 5th Century Europe. A little earlier than this period but i doubt there's be too many differences. This series really gives me a sold basis for how ordinary people in the time period would live. Many thanks and keep it up.

[@gesithasgewissa]

Fantastic, I'm glad you're finding the videos useful, and best of luck with your writing!

[@ravenwolf7128]

Nice tats! really adds to the ambiance.

[@gesithasgewissa]

Thank you! Germanic style D, dated to the late 7th century; gotta keep it historical to a ridiculous degree of nerdiness! 😉

[@riczinger1]

Great video, as always! One thing I suggest you get your hands on is tinder fungus. It grows mainly in hardwood areas, and is historically provable, unlike charcloth, which probably didn't really exist until much more recent times, because of how valuable even small pieces of fabric was; you can use even extremely worn articles of fabric better than burning it.

[@gesithasgewissa]

It's a great idea, I'd like to try charred bast fibre as well, to see if that works at all! I do disagree that char cloth wasn't used though - I make my char cloth from linen that has been used to the point that it is falling apart - from cloth, to clothing, to patches to char cloth. But, given that both char cloth and amadou tinder fungus would have been valuable (both take considerable processing) I imagine communities would also try to keep at least a small fire burning at all times, as you can't always rely on having dry tinder around in winter, even with char cloth. If I can find some horse hoof fungus I'll have a go at showing the process ☺

[@nicevideomancanada]

I made one myself in 2011 with some Archeologists from The University of Exeter in Devon UK when I lived there with my then Girlfriend who was also a PhD Archeologist, but I think yours looks better.

[@gesithasgewissa]

Fantastic, Exeter has a great experimental archaeology course!

[@Taargkrizzt]

These videos are allways the highlight of the week. Think I'll be trying this recipy for winter solstice :)

[@gesithasgewissa]

Thank you, I hope you enjoy it!

[@saliadee2564]

Have genuinely been wondering when you'd get round to showing us how to use the oven. Fascinating and informative as always!

[@gesithasgewissa]

Glad you liked it! It just needed to dry out before I could cook properly in it.

[@saliadee2564]

@@gesithasgewissa aha - makes sense!

[@fabiennemenrempon5927]

C'est une joie de vous suivre🥰

[@gesithasgewissa]

Thank you very much!

[@fabiennemenrempon5927]

❤🥰

[@hihello3204]

Have been really enjoying your videos-the thought, the engineering, and the insight into another time presented in such a minimalistic way is fantastic. Thanks for continuing to put in the effort to share your work!

[@gesithasgewissa]

Thank you very much!

[@alexgoldsmith8598]

Really reminds you how convenient we have it today, to be honest it's remarkable that we live in a word where it's somehow cheaper and easier for pretty much all of this stuff to be done for you

[@maggietaylor9713]

But at what cost to our health and wellbeing?

[@gesithasgewissa]

Indeed, I'm not certain it is necessarily cheaper, given our modern work schedule. I'd rather work for myself, and it's worth mentioning that, with the number of Saint's days and holidays, Medieval people may have 'worked' considerably less than we imagine!

[@alexgoldsmith8598]

@@gesithasgewissa I think that if you consider the opportunity cost of money you could be making doing other work instead of spending time on domestic tasks it is probably cheaper for most people to buy basic goods like bread

[@Michael-v3j8o]

Hopefully this channel grows to a village...

[@gesithasgewissa]

That would be great!

[@deborahwoods2361]

I love your videos! I usually watch last thing before bed...so relaxing!

[@gesithasgewissa]

I'm glad you like them!

[@itsdoofen]

Sire, who are you and where have you been in my life?!! I love this kind of stuff, so glad that I've found your channel!😮

[@gesithasgewissa]

Thank you! And Welcome!

[@cobrakillingfrog646]

Your videos are so amazingly well done, and your attention to detail and accuracy is so meticulous! Well done Sir! I so enjoy your channel, and your enlightenment into our history!

[@gesithasgewissa]

Thank you so much,I'm really glad to appreciate the attention to historical detail. It's very important to me

[@TitusGalliusMontanus]

Ave by a colleague from a few centuries earlier. Despite the fact that the Anglo-Saxon period is not exactly my period nor my area of competence (mid/late-republican Roman Italian era), may I say that I freaking love your videos? I really like your philology and your reconstructive approach. And your video are so relaxing too ^__^ I wonder if by any chance you will make a video on reaping and especially threshing wheat in the Anglo-Saxon period. I would be very curious to see it. I would also love to see a winter themed video of your lovely house. I want to see how confortable it can be with snow around and on the roof! or maybe even the winter protections of Anglo-saxon people :D Vale feliciter, amice anglo-saxone.

[@gesithasgewissa]

Hello, and thank you! I'm very interested in the Roman period too, though my interest lies more in Late Antiquity and the Fall of the Empire. I'd really like to grow and harvest my own wheat, yes. Hopefully in the next year or two, I can do that. It doesn't snow very often here anymore, but I did get some winter footage last year which you can see in this video: kzbin.info/www/bejne/bZmlloiNnbKJqaM If we get more cold weather this year, I'll be sure to share it with you all!

[@FlatlandMountaineer-1]

Thanks!

[@gesithasgewissa]

Thank you very much!

[@theoptimisticmetalhead7787]

I absolutely love beets, but every time I eat them, which mind you is fairly frequently, I somehow forget I've eaten them when a day or two later I use the restroom and think I need to go to the doctor like YESTERDAY. And I have to sit with my fear for a second and be like "Oh right, I had beets yesterday" lol

[@gesithasgewissa]

I absolutely do the same thing, every single time. Haha! I grow Roman white beetroot too - that avoids the problem, but your meals are less colourful

[@theoptimisticmetalhead7787]

@@gesithasgewissa Hahahaha, I'm glad to learn this is a natural human reaction to eating beets!

[@ddoherty5956]

The oven works brilliantly, odd how often the bell shape is a useful solution with hand made stuff. For the energy and cost involved what a brilliant solution it is. Great work 👍

[@gesithasgewissa]

Thank you!!

[@Confedyank]

Howdy 🤠 It’s interesting what eras things were changed. Like flint & steel already being around. Also, most meals I know of wasn’t meat heavy until post WWII, as one of things I heard about was in US for soldiers to be given more meat heavy meals to bulk up. I know during 19th century there was fair amount of meat in rations for troops, but it also relied on them to gather vegetables from local farms, lol. So the meat portion was more weekly than daily 😅 Oh! And of course the important part; It looks like ya get to live more lavish this winter! And hopefully more content for this channel? 👀

[@Glimmlampe1982]

I think later in the medieval times food got more meat heavy on average and depending on where, when and who. Also depending on the work. There's documents on payment for city wall workers (some German city, Frankfort or Cologne I think) in late middle ages, part of payment was a daily ration of 2 kg beef. To be fair, beef was the cheap stuff then, meat could come from any part of the animal including organs line lung and heart and they also shared it with the family

[@gesithasgewissa]

Interesting! Thanks for sharing, things like ration lists and levies are fascinating for seeing what people ate and when! I am trying to make videos a bit more regularly now, so hopefully more content, more often, yes! Thanks for watching

[@Skyl3t0n]

Yessir. Keep em coming

[@gesithasgewissa]

I will!

[@ericdavis2145]

Consistently putting out some top-notch content.

[@gesithasgewissa]

Thank you Eric!

[@JoeBloggsYoutube]

Just discovered this channel and I'm glad I did. Probably the first time a Welsh Celt has been happy to have met an Anglo-Saxon 😂

[@gesithasgewissa]

All are welcome here, Welsh, Saxon...Byzantine...you name it!

[@teatowel11]

Awesome oven and cooking demontration. You should make rush lights. Great for transfering the flame from the fire to the candle or into the oven.

[@gesithasgewissa]

Yes, rush lights are a great idea, thanks!

[@DimitrisRebelYell]

My favorite channel on KZbin. Another beautiful video! Thank you.

[@gesithasgewissa]

Wow, thank you!

[@rebeccasourpuss]

Your videos inspire the imagination!

[@gesithasgewissa]

Happy to hear that!

[@ddoherty5956]

This brings to mind the story of King Arthur and the burnt buns, when you think about the labour involved in grinding the flour making the fire etc. you can see why he got what for.

[@gesithasgewissa]

Haha, that's true! A crime to waste good buns!

[@LordoftheOzarks]

That was Alfred

[@ddoherty5956]

@@LordoftheOzarks Of course,you are right my brain is on standby after 6:30 🤣

[@EphphathaIsrael]

This is beautiful. I like the music at the end 😊

[@gesithasgewissa]

I'm glad you like it. Thank you!

[@jc40k72]

Love these videos

[@gesithasgewissa]

Thank you!

[@Ms_Davina]

Another wonderful video. Iċ þancie þē. I always look forward to seeing a video from you in my subscription list.

[@gesithasgewissa]

Thank you, I'm glad you're enjoying the videos!

[@Theophanus-Cauldron]

Thank you, lovely as always. The bread reminds me a bit of the panis quadratus.

[@gesithasgewissa]

Panis quadratus...just had a look, that looks really good!!!

[@ahha1977]

Another fantastic video. It's always relaxing and still entertaining. And btw I fancy your knife 😉 Looks great

[@gesithasgewissa]

Thank you! The knife was made by Thorkil at thorkil.pl although I'm not sure if he still makes them

[@gorkaechevarrialvarez]

Nice Video !! It reminds me to play again Medieval Dynasty 🤪

[@gesithasgewissa]

Haha, thank you!

[@Nerathul1]

Amazing work as always. Very unconventional cob oven (at least compared to what I'm used to seeing such as Townsend's) Perhaps up next a simple three-legged stool and small table to do things off the ground?

[@gesithasgewissa]

Thanks! Yes, this oven is more inspired by Anglo-Saxon and Romano-British updraft kilns, used for pottery. But I wanted to see if I could create an oven that also warms a space efficiently as is smoke-free, while still using the historical technology ☺ Yes, either a table or a nice wooden floor so that being on the ground feels a bit more pleasant!

[@derringer9365]

Very relaxing - keep up the good work!

[@gesithasgewissa]

Thank you, I will!

[@ironcladranchandforge7292]

Great meal! The bread turned out nice. In my flint and steel kit, I keep a bit of jute yarn and make a nest out of that. Starts up almost instantly from the hot char cloth. I don't know if jute was used during your time period though. However, it surely was during the time period in which I have studied and have done reenactments, the Colonal American period through the 1830's.

[@gesithasgewissa]

Jute wasn't around back then as it comes from the tropics, but I could use some flax or bast fibres!

[@ironcladranchandforge7292]

@gesithasgewissa -- Great idea!! It's worth a try.

[@MMacNicol]

Great video! Wonderful music. I'm so glad I found your channel and can hardly wait to see what you'll be doing next.

[@gesithasgewissa]

Thank you, and welcome!

[@claybarry9636]

Hey great video! Just a little tip: the doors for those type of ovens were more commonly made with boards that were pegged together and a handle attached to the front made of wood or iron.( Probably would do the Wood for your persona.) Great video though! I'm currently bing watching them!

[@gesithasgewissa]

Thank you, but keep in mind that the only archaeological evidence for Anglo-Saxon ovens comes in the form of baked hearth areas with the trace of the wall in the form of a ring of fired broken clay. The doors do not survive, and most Medieval manuscripts depicting ovens do not portray the door. So all reconstructions of the doors; wood or clay or pottery, are conjectural. While a soaked wood door works for a domed clay oven where the fire is raked out before baking, it wouldn't work so well here as the fire is alive inside the oven and would quickly burn the door. This is why I chose cob instead 😊

[@jonsnowver4183]

That stew looks delicious

[@gesithasgewissa]

It was!

[@Raycheetah]

Happy Thanksgiving from here in the States! =^[.]^=

[@gesithasgewissa]

Thank you, and Best Wishes to you, Ray!!

[@GregoryMcDonald-o7k]

Hear the crows saying fark fark fark?love it.

[@gesithasgewissa]

Haha, they are a bunch of little savages...but I like them 😊

[@gungagaslayer9216]

Finally Bread!!!! :D Looks really great man!!!!!

[@gesithasgewissa]

Finally indeed, it's been a long time coming! Thank you!

[@yasi1890]

Now i'm hungry 😍

[@gesithasgewissa]

Me too!!

[@reivercaptain510]

That mutton stew looked gorgeous

[@gesithasgewissa]

Thank you, it was!

[@lorduggae]

after the first person to discover this method of fire starting showed someone, I'd bet they thought it was some kinda magic.

[@gesithasgewissa]

I agree! Blacksmiths were considered to be magic or at least very mysterious in Germanic Iron Age cultures

[@andrewcrampton3433]

I wonder about not having the smoke from the oven inside. The smoke is pretty important for keeping the thatch in good condition. Also helps preserve the meat ect hanging from the ridgepole.

[@gesithasgewissa]

I have an open fire which I use for most every day cooking, the thatch get enough smoke, don't you worry ☺️

[@user-simonbolivar]

Прямо как я, наварил себе месива и поедаю! 😊😊😊😊😊😊😊😊

[@gesithasgewissa]

Haha, nice!

[@HippoXXL]

I love your project! Did the romans bring appletrees to Britain? I live in northern germany and me and my friends do reenactment in a 14th century background. For us, apples are something we don't really have access to, because (in our timeline and environment) they grow in more southern regions. Greetings from Germany, Marcus

[@gesithasgewissa]

Thank you! Yes, the Romans introduced apple orchards to Britain, although there were more wild varieties growing beforehand and have been used since the Neolithic, such as the native crab apple.

[@veronicabalfourpaul2288]

Looks delicious

[@gesithasgewissa]

Thank you 😋

[@jeanetteharris2211]

I do love to use the down of thistle and cat tail to stuff coat lining,boot linings for warmth and softness

[@gesithasgewissa]

That's a lovely idea!!

[@jeanetteharris2211]

@gesithasgewissa very effective

[@TheLord0Ice0Wind]

I'm going to have to try making that stew, have to sub something else in for the apples though as I'm allergic to apples sadly

[@gesithasgewissa]

Sweet! And sorry to hear that, pears perhaps? If they're not too similar?

[@qiajenaehamilton6397]

Bravo!

[@gesithasgewissa]

Thank you!

[@nicolefischer4396]

Very good!

[@gesithasgewissa]

Thanks!

[@orchidorio]

Early seventh century state of the art. With just the bread they'd be lucky.

[@gesithasgewissa]

Perhaps, although I would venture to guess people ate quite well during this time; relatively peaceful in Somerset, compared to earlier and later centuries, and a low population meant that there was large areas of farmland available to support each freeman family.

[@adityachandra2566]

May you warm me up 🥰

[@gesithasgewissa]

Thanks for watching!

[@jodireid1467]

Thank you

[@gesithasgewissa]

Welcome!

[@harveyjackson6376]

Love it!!

[@harveyjackson6376]

And you

[@gesithasgewissa]

Thank you my friend! I hope it's going well over there!

[@jeffmeyer9319]

Looks delicious, pass the butter!

[@gesithasgewissa]

Haha, thank you!

[@nomadicoasis9260]

I liked a lot of things in your video! just wanted to help you get better use out of your nice round pot. I see you removed a handle and left 3 holes thus lowering the usable water level... if you want to close them in you can easily put home made rivets in them and hammer them to flare out the rivet. I cant tell if the pot is aluminum or steel, you want to make a rivet from the same metal. if it's steel take the pot to the hardware store and find a "common nail" test the different diameters to get a snug fit. clip or saw the nail leaving about the diameter of the nail sticking out each side. you can use the nail head to make the job a lot easier. the use a round faced hammer and pound a mushroom shape on each side ( hit a few times on one side then the other side, repeat). sand it smooth. if aluminum they do make aluminum nails or go to a hydro yard and ask for a scrap of over head power line. Jared

[@gesithasgewissa]

Thanks, I have plans to rivet hanging handles on to it to make an Anglo-Saxon bronze hanging bowl. The bowl is made of hammered bronze, but I haven't decided yet whether to make iron or bronze handles ☺

[@nomadicoasis9260]

@@gesithasgewissa I wouldn't have guessed bronze! it looked like that black alloy called soot I think? lol. If you can find bronze scraps (or brand new might be easier to find) go for it! it will look better. An iron handle will be less likely to burn your hand... I'm fond of cooking over a fire! this playlist has the gear I've made or modified look at the handle shape with the nipple on top. it locks the pot in the optimum position. the Hanging grill needs two handles but the shape is the same for a pot... my gear is not period correct but it makes me happy... I show how to bend the handle. word of caution, bronze and brass rivets split very easy when peening over you will want a torch and make the bronze glow before pounding. but maybe you know all this sort of thing. iron is better for rivets and handles you can work it cold.FYI copper based alloys are pure evil for searing your hands when used on a fire! iron gives you that split second to let go before your fingers smoke. I'd be happy to answer any questions if you want Jared

[@gesithasgewissa]

@@nomadicoasis9260 Hahaha, yes, fire blackened bronze 😆 Cool, thank you for the advice! I'll keep that in mind when I get round to modifying it. Yes, I always keep my leather work gloves handy for cooking

[@elricthebald]

That's a good dish. May I suggest my own? Pork, onion, and garlic. Salt and (long)pepper. Leek, carrot, juniper, mint, sage, rosemary, and other fresh herbs. Water (or stock) and last but not least; pearl barely. Stew for 45 to 60 minutes.

[@gesithasgewissa]

Great suggestion! I'll try that next time. Juniper sounds really good

[@elricthebald]

@@gesithasgewissa Please keep me posted. Would love to see/hear of the results.

[@robnewman6101]

Wow.

[@gesithasgewissa]

Thank you!

[@Deadizen]

That cob oven has more staying power than my half busted electric oven. 😅

[@gesithasgewissa]

😅 sorry to hear that!

[@the_real_Kurt_Yarish]

And for the true™ old world experience, add a sprinkling of sand to your flour before baking to capture that stone-milled grit beloved by Anglo-Saxons both young and old! It really wears down the teeth in just the right way. 👌

[@isakjohansson112]

Funny. 😅 Great comment, and true. I do very much think it is important to remember how hard life was compared to what we experience today. Even when someone as serious about it as our saxon friend here tries to recreate it, I dont think it will be even near to the truth about it. Basicly, I think its probably dangerous to get nostalgic and believe this false notion that things were better in the old days. That sort of thinking could get in the way of progress, and it makes us ungrateful for the truly staggering ( especially, I would imagine, in the eyes of the people who came before us ) level of comfort and safety that most of our lives have today.

[@CWorgen5732]

​@@isakjohansson112 Yes, such as a cure for tuberculosis and indoor plumbing. So recent and so good.

[@gesithasgewissa]

😁😁😁

[@ewigesgermanien4174]

Gesidas chillout ❤

[@gesithasgewissa]

Come and sit by the fire!!

[@CDWCAULDRON]

Cob bead oven for more even heat. use rooks and coal's and put the bead over that . Good Job.

[@gesithasgewissa]

Good idea!

[@CDWCAULDRON]

@@gesithasgewissa we still eat this and i an we are still here . enjoy the food

[@liamthar]

for medivel viking style food this looks so good

[@gesithasgewissa]

Thanks 😃

[@coffeetoffee3669]

thank you for this vidéo.

[@gesithasgewissa]

My pleasure!

[@Alpemomi]

Lovely mate, bon appétit! Love these inspiring videos you make. Wondering about the bread, you used very little water compared to what I use with sourdough. Did the buns come out crumbly? Because it looked quite scrumptious on film! How long did they rise for? Is this an old Saxon bread recipe? What did you use for flour? Do you always keep a piece of live dough aside for the next batch? Yep, baker questions!

[@gesithasgewissa]

Thank you! Yes, I don't use much water, mainly just because I can't be asked with sticky dough fingers 😆 They're not crumbly no (I don't think), but quite dense as I used wholemeal flour only. They are tasty, with a nice crust! I left them to rise for a few hours I think. It's just a very simple recipe of flour, water and some risen dough. Yes, the idea is that you keep a bit of dough aside every time you bake, and the yeast culture builds up over time. It doesn't rise as quickly as sourdough, but it's easier to keep without a fridge than a sourdough starter, unless you are baking every day. I'm not a baker and haven't made much bread in my life, so take this with a pinch of salt! 😄

[@Alpemomi]

@ nonetheless, this proves why bread is a staple: easily baked and proportions in the ingredients need not be perfect and may vary yet one will still get edible and delicious results. Too much intellect and analysis goes into everything we do in our society. Like we say here in Rotterdam, “gewoon doen,” “just do it.” Thank you once again mate!

[@Evan_Bell]

Beautiful video, as usual. In the description, you note you were looking for something that resulted in a smoke-free house. I'm curious, have you tried lighting something like a campfire in the house, and found that to be problematic? It was my understanding that a thatched roof allows smoke to diffuse out to some degree. Take care and keep up the good work!

[@gesithasgewissa]

Yes, the central hearth fire that I light in this video is in the centre of the house. I do have hearth fires too, and it's not smoky as long as the firewood is dry. The thatch and smoke holes work well for allowing the smoke out. But traditional domed ovens with just a front opening tend to be quite smoky, and with the outlet I can close off the smoke holes in the house, meaning I can heat the space. I like having the multiple alternatives, in case I don't always have seasoned firewood (I'm only just getting going in my coppicing cycle)

[@TheKlink]

i've found weaving with ivy to be really easy, as filler that doesn't really need any strength, might've been less fiddly for your door.

[@gesithasgewissa]

Interesting, thanks! How thick are the stems that you would use? The ivy that I know seems to be quite brittle, but I could give a try. The 'wattle' did need some strength to hold up the wet cob.

[@TheKlink]

@gesithasgewissa the new viny growth is best, because yes the woody growth is very brittle

[@benjaminelder6627]

Great video, thanks! I always look forward to your posts. I'd love to know the bread recipe, if you're willing to share?

[@gesithasgewissa]

Thanks for watching! The recipe is simply flour, with enough water to form it into a dough, add some pre-risen dough from the pervious batch for the yeast culture, and let it rise for several hours, depending on the ambient temperature.

[@benjaminelder6627]

@gesithasgewissa really cool! I'll try it out. Thank you!

[@RuralSpanishRetirement]

I did not expect your bread to turn out 😳💁 I thought it would likely be doughy inside but it didn’t look doughy at all 😃 hats off to your expertise.. I have a modern clay bread oven and it really needs to be very very warm to bake bread.. and how it turns out is very dependant on where in the oven you position it. Methinks you practised.. or was this beginners luck? 😂 Excellent video, thank you very much, you made me hungry 😊❤

[@gesithasgewissa]

Thank you! It feels quite intuitive to use this oven; I made one batch to see if it would work before I started filming, but that turned out good too. I think I am blessed with beginners luck 😃 I'm glad you enjoyed the video 😊

[@sharonhart3111]

So awsome, yes the food looks good too. How long did it take to get the fire going?..

[@gesithasgewissa]

Thank you! Roughly five minutes, with the two attempts

[@swatson1190]

I have a cob oven. I burn the wood until the oven is hot and then push the embers to the back of the oven. Then I put the food in and close the door. I have never seen an oven like yours except for a rocket stove.

[@gesithasgewissa]

Yes, I could do that too in the same way with this one. This is an updraft oven based on Anglo-Saxon and Romano-British pottery kilns, I wanted to a way to create an oven that would heat the space in a smoke-free way, while still based on the historical technology ☺

[@sebastienhardinger4149]

Other historic ovens I've seen have the heating done before food is put in, and the cooking done simply by the thick walls retaining heat to allow for heating without ash and smoke. Is that how this oven would normally be used, vs how you used it in this video (cooking food with an active fire below)? Or is this oven designed to work with an active fire? Love the videos as always

[@gesithasgewissa]

You're right, most historic ovens at the time would have been used as you say, and I can do the same with this oven too. But I based the updraft design of this oven on Anglo-Saxon and Romano-British updraft furnaces. These were used for pottery, but I wanted to try out the design to produce an oven that used the historical technology of the time, but was less smoky and more efficient, as I also have to consider the environmental impact of my life in the modern age!

[@sebastienhardinger4149]

@@gesithasgewissa did you have any issues with smoke/ash/soot affecting the bread or stew?

[@gesithasgewissa]

@@sebastienhardinger4149 Not really, you have to brush off the bottom of the loaves. but those are 'upper crust' problems 😆