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« 2021. # 1 (157)

The Ethnology Notebooks. 2021. # 1 (157), P. 73—83

УДК 398.3:664.6( 477.87-2=161.2)

DOI https://doi.org/10.15407/nz2021.01.073

Andrii ZIUBROVSKYI

  • ORCID ID: https://orcid.org/0000-0002-2221-3731
  • Candidate of Sciences in History,
  • Senior Researcher,
  • the Institute of Ethnology of the National
  • Academy of Sciences of Ukraine,
  • the Department of Historical Ethnology,
  • 15, Svobody Avenue, 79000, Lviv, Ukraine,
  • e-mail: anzjubr@gmail.com

TRADITIONAL METHODS, WAYS AND CRITERIA FOR CHECKING THE READINESS OF THE STOVE FOR BREAD SETTLING IN VOLYN IN THE LATE XIX — EARLY XXI CENTURY

The stage of heat treatment of the dough, which began with the insertion of bread into the oven, was one of the most important in the process of baking bread. It was at this stage that inedible dough became bread, changing not only visually but also conceptually. During this stage, the hostess could hardly have any real influence on the preparation of cookies, as the main factors of successful baking were laid down in advance.

Despite the importance of this stage of the baking cycle, this topic is extremely poorly covered, both in the literature sources and in scientific studies related to folk nutrition. Thus, in Ukrainian ethnology there is still no work devoted to determining the realistic basis (or lack thereof) in folk conceptions about the markers of the oven’s readiness to bake bread, there is no correlation of peasants’ ideas with modern scientific data. The object of this article is the stage of checking the readiness of the oven for planting bread, and the subject — specific criteria, methods, ways and markers for determining the temperature of the working surfaces and the inner space of the furnace chamber, their types, kinds and origins.

According to folk criteria, the temperature of the stove bottom should not exceed 270—300 degrees and 350—400°C for the walls, the core — no more than 300° C. In principle, these indicators are correlated with modern standards of industrial baking. The polyvalence of the criteria and markers for determining the optimal temperature is related to the following factors. Thus, flour of different grades and types had different particle size, different amount of impurities, different humidity, and therefore had a slightly different self ignition temperature. The same applies to the dough of different types of cereals: for the successful baking of rye bread required a higher temperature. Each oven had an individual cooling time, so the starting temperature of the beginning of baking was selected and checked by each housewife for a long time of empirical observations. A striking local feature of baking in ethnographic Volyn was the use of table salt as a marker of the oven’s readiness to plant bread. However, it was most likely used for ritual rather than rational purposes.

Keywords: bread, oven, heat, firewood, burnt, sparks, smo­ke, flour, raw, straw, paper, kotsiuba.

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