From the Gallic peoples to the medieval peasantry, to the transhumance shepherds of the 1930s, this method of baking bread has survived the centuries - simple, mobile and effective.
But be careful: baking bread in a pot is not like simmering a stew.
Fire: bright for bread, soft for cooking
One of the key points is fire management:
-
To bake bread , the temperature of the pot must be high : between 200 and 250°C .
➤ You need a lively fire, with good embers underneath and on the lid to simulate a closed oven. The pot must be preheated over the flames to reach a good temperature. -
For everyday cooking (stews, broths, porridges, etc.), it's the opposite: avoid flames.
➤ Cook on a bed of soft embers , around 90–95°C , for slow, even cooking without burning. No flames!
Three traditions of cauldron bread
- Among the Gauls
Bread was often made from spelt, barley, and millet flours. Fermentation was natural, using a sourdough starter , and baking was done 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 nutritious.
- In the Middle Ages
Bread baked in a cauldron existed mainly among the poorest or during military campaigns. A mixture of barley and wheat was frequently used. Fermentation remained slow, using sourdough, but techniques were becoming more refined. The addition of salt, which had significant market value, depended on the regions and available resources – it was not systematic, and often less pronounced among the poorest.
- Among the transhumant shepherds (1930s)
During mountain treks, shepherds would bake bread directly in a cast-iron cauldron on a bed of embers, using finer wheat flour and a little sourdough. It was a simple bread, cooked quickly over a high heat.
Where to get flour?
It's not easy to source T150 wholegrain spelt, millet, or barley flour. And to remain consistent in our approach, it's not just about choosing flours made from ancient grains grown with respect for the environment: we also need to favor a milling method that's as traditional as possible.
We found Le Moulin des Moines in Alsace: a family business that has chosen to work with organic cereals using traditional methods, still using stone mills!
We give you the link to simplify your searches: The 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 you can use fresh baker's yeast as a modern alternative.
This makes rising easier and reduces fermentation time , but it is no longer historically realistic!
To bake bread in a cauldron, you have to make it an oven!
You need live embers, and even flames, a very hot pot, a tightly closed lid covered with embers .
Whether you're curious about living history, a bushcraft enthusiast, or an experimental cook, cauldron bread is a simple gesture, but one that's full of memories.
It's up to you to get involved!
All the material is available on the site to get you started now!
