Heart and soul in every loaf

The s'Entdeckerviertel’s “breadscape” is shaped by many unique recipes, often handed down through generations. Local agriculture produces select grains that form the basis of the bread, while millers ensure consistent quality and variety. Many innkeepers and hosts have also embraced their passion for bread. Several offer bread from local bakeries, and some even bake their own. Importantly, our hosts excel at pairing these breads with regional delicacies, enhancing the gastronomic experience.

s'Entdeckerviertel

Nestled in the scenic Mühlviertler Hochland, the Hoftaverne Atzmüller inn and the Hörschläger Bakery exemplify a unique pledge of culinary delight. This promise centres on sustainable enjoyment and a deep connection to the natural surroundings. Passion in production and culinary finesse guarantee true pleasure for the palate, accompanied by Mühlviertel table culture and genuine, heartfelt hospitality. This commitment is verified annually to ensure its integrity.

Mühlviertler Hochland

In the Middle Ages, bakers were tightly bound by a comprehensive framework of regulations, which dictated everything from bread taxes to designated baking-free days. Supervised by city-appointed “bread weighers” or guild-employed “bread inspectors”, their main task was to ensure the weight of the bread was accurate. However, predicting the exact weight of dough was complex, as it loses moisture during baking. Limited by flour shortages and narrow profit margins, bakers could not afford to use extra dough as a safety measure. If their estimations proved incorrect, they faced severe sanctions. Monetary fines were considered mild compared to more disgraceful penalties. Unlucky bakers might be forced to wear masks of shame or endure public humiliation at the stocks, where they were subjected to the jeers, mockery and insults of their fellow townspeople.

Particularly feared from the 13th to the 18th century throughout Central Europe was the practice known as the “baker’s baptism” or “baker’s plunge”. Bakers whose bread was found to be underweight were either tied to a chair or placed in a basket of shame and presented to a jeering, spitting and stone-throwing crowd. The unfortunate baker would be repeatedly dipped into water or, worse, into a vat of manure by means of a lifting device.

Neither the punishments nor the humour were subtle up until the Enlightenment era. “Baker, baker, step into the basket,” the crowd would chant, “we’ll dunk you in the cool deep, for on your weight, we cannot keep.” Clearly, the bakers could rely neither on their calculations nor on the sympathy of their fellow townspeople.

Source: PANEUM - Wunderkammer des Brotes