Baking Bread in the 1700's with Master Baker Jeff Pavlik | Wood-Fired Oven | Living History

Step back into the 18th century at Kelly Station as master baker and historian Jeff Pavlik and Kim Parr joins Peter to revive the frontier art of bread making. From sifting whole grain into wheaten and white flour to weighing by the pound with a period balance scale, Jeff breaks down each step just as it was done in the 1700s. You’ll see the beehive earthen oven fired, learn why salt acts like “rebar” for gluten, and discover how armies, millers, and bakers priced and rationed bread by weight—not by cups.

Along the way, Jeff shares fascinating bits of food history—beer barm vs. old-dough leaven, guild marks and trade tattoos, and why “soldier’s bread” was one-third heavier than its flour weight. Watch the dough come together, get scaled into five-pound rounds, scored, and slid into the hot hearth…and finally baked! It’s living history you can taste, with plenty of laughs, tools of the trade, and fresh loaves to share. Check out Jeff's Facebook page Old World Bread :   / oldworldbread.history  

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📺 Featuring: Peter Kelly
🎥 Videography - Catherine Wolfe
Production & Editing: Catherine Wolfe

🎵 Music Courtesy Of: Richard Fortier and Al MacDonald
Mandolin instrumentals: Michael Righi
Violin music: Meghan Balogh
Guitar played by Koen Tholhuijsen. Music composed by Marcel La Haye
Full album: Mundo de Dialogo

Social Media & Shorts: Shane Kelly

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