Post Bakehouse - Tools of the Trade

Tools or props which are found in the bakehouse at Fort Scott consist of the following:

 

• Bread pans - made of sheet iron, have a 15 rations capacity each.
• Wooden bowls and crocks - for stirring and holding the bread dough.
• Jug - for holding molasses or other bread flavoring.
• Dough trough - used for mixing the yeast and the dough.

 

• Water keg - used to hold water used in dough mixture and for cleanup.
• Flour barrel
• Kneading table - used to knead the dough, pound out the air bubbles, and form dough into loaves.

 

• Wooden peels - used for inserting and removing pans from the oven.

 

• Baker's scraper - for cleaning dough from the trough or table and for separating loaves of bread in the pan.
• Rolling pin
• Brush - for brushing on butter and other flavorings.

 

• Proofing rack - bread was stored here overnight until issued to the troops the next day.

 

• Oven/Fire Box - bread was baked in the oven, while the fire burned in the fire box. The fire would be started well in advance of the bread baking to heat the bricks in the oven. Ashes from the fire fell through the grate to the chamber below the fire box.

 

Overview	Program Outline	Tools of Trade	Regulations	Historic Background
Making Bread	Flour	Yeast and Dough	Oven	Clean up
		Post Bakehouse

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