Bread trough

A bread trough, dough trough[1][2] or kneading trough, sometimes referred to as artesa, is a rectangular receptacle with a shallow basin, and a traditional kneading tool used for the making of dough. The wooden form has been used in Europe for centuries in breadmaking.[3]

Artesa model in clay.
Artesa in breadmaking.

Kneading-trough
A dough trough from Aberdour Castle, Fife, Scotland.

A kneading trough is a term for the vessel in which dough, after being mixed and leavened was left to swell or ferment.

The first citation of kneading-trough in the Oxford English Dictionary is Chaucer, The Miller's Tale, 1386. Flour was not stored, perhaps for fear of insect infestation, but kneaded into dough and baked into the bread without delay. Kneading-troughs in the Miller's Tale are big enough for people to sleep in and may be used as floating rafts.

Other uses

Mechanization in bakeries and new technologies in bread ovens have mostly relegated the artesa to either recycling or as a flowerpot, except in more traditional or rural areas. Some small bakeries continue to use them.[4][5]

See also
Wikimedia Commons has media related to Bread troughs.
Look up trough in Wiktionary, the free dictionary.
  • Feeding trough, see manger, a food receptacle for animals
  • Watering trough, a receptacle of drinking water for animals

References
  1. Art & Architecture Thesaurus by The Getty Research Institute - Dough trough online
  2. Paul Bourcier, Ruby Rogers and the Nomenclature Committee: Nomenclature 3.0 for Museum Cataloging. Third edition of Robert G Chenhall’s System for classifying man-made objects – online, p. 701
  3. "History of Bread". Archived from the original on 2013-09-25. Retrieved 2013-09-02.
  4. "Columbus Baking in Syracuse Featured in PBS Documentary". BIG FROG 104. Retrieved 2018-10-29.
  5. A Few Great Bakeries, WQED Pittsburgh/PBS documentary, 2015. Segment on the Columbus Baking Company, Syracuse, New York.
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