Medieval Bread Bakery: Description During the Middle Ages, bread bakeries were central to community life, as bread was a staple food. Here is what such a bakery might look like: 1. Architecture and layout Building: Usually small, built of stone or timber, with a roof of straw or wooden planks. Chimney: A large, domed stone oven, built of clay or bricks, occupied the center. The oven was heated with firewood, and after the fire burned out, the coals were cleared to put the bread in. Windows: Small and narrow, often without glass (covered with leather or wooden shutters) to retain heat. 2. Interior layout Work tables: Thick wooden tables for kneading dough. The dough was kneaded in wooden troughs. Vessels: Clay or wooden vessels for storing flour, yeast (often natural, from kvass) and salt. Tools: A long wooden shovel (oven shovel) for placing and removing bread from the oven. Stone or wooden millstones for grinding grain (if the bakery had its own mill). Leather bellows for fanning the fire.
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