From the Gallic peoples to the medieval peasantry, to the transhumant shepherds of the 1930s, this method of baking bread has spanned the centuries — simple, mobile and effective.
But be careful: baking bread in a cauldron is not the same as simmering a stew.
The fire: high for bread, low for cooking
One of the key points is fire management:
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For baking bread , the temperature of the cauldron must be high : between 200 and 250 °C .
➤ A strong fire is needed, with good embers underneath and on the lid to simulate a closed oven. The cauldron must be preheated over the flames to reach the correct temperature. -
For everyday cooking (stews, broths, porridges, etc.), it's the opposite: flames are avoided.
➤ We cook on a bed of gentle embers , at around 90–95 °C , for slow, even cooking without burning. No flames!
Three cauldron bread traditions
- Among the Gauls
The bread was often made from spelt, barley, and millet flours. Fermentation was natural, using a sourdough starter , and baking took place in a cauldron lined with leaves or straw to prevent the base of the bread from burning. The bread was dense, very lightly salted, but nourishing.
- In the Middle Ages
Bread baked in a cauldron was mainly found among the poorest families or during military campaigns. A mixture of barley and wheat was frequently used. Fermentation remained slow, using sourdough starter, but the techniques were becoming more refined. The addition of salt, which had significant market value, depended on the region and available resources – it was not systematic, and often less pronounced among the poorest families.
- Among transhumant shepherds (1930s)
During their travels in the mountains, the shepherds made bread directly in a cast-iron cauldron on a bed of embers, using finer wheat flour and a little sourdough starter. It was a simple bread, cooked quickly over a high heat.
Where can I buy the flours?
It's not easy to find wholemeal T150 spelt, millet, or barley flour. And to remain consistent with our approach, it's not just about choosing flours made from ancient grains grown with respect for the environment: it's also about prioritizing milling that is as traditional as possible.
We found Moulin des Moines in Alsace: a family business that has chosen to work with organic cereals using traditional methods, still using stone mills !
Here is the link to simplify your search : Monks' Mill
Sourdough or yeast: which to choose?
Traditionally, only natural sourdough was used in these ancient breads. This allowed for slow, rustic fermentation, in line with available resources.
👉 But fresh baker's yeast can be used as a modern alternative.
This facilitates rising and reduces fermentation time , but it is no longer historically realistic!
To bake bread in a cauldron, you need to make it an oven!
You need hot embers, even flames, a very hot cauldron, a tightly closed lid covered with embers .
Whether you are curious about living history, a bushcraft enthusiast, or an experimental cook: bread baked in a cauldron is a simple gesture, but one full of memories.
It's up to you to get involved!
All the materials are available on the website to get you started now!
