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((Short description|Rectangular receptacle with a shallow basin used for making dough))
((refimprove|date=September 2013))

[[File:Artesa panadera belen España.jpg|thumb|Artesa model in clay.]]
[[File:Artesa obrador horno pan.jpg|thumb|Artesa in breadmaking.]]

A '''bread trough''', '''dough trough'''<ref>[http://www.getty.edu/research/tools/vocabularies/aat/index.html Art & Architecture Thesaurus] by [[Getty Research Institute|The Getty Research Institute]] - [http://vocab.getty.edu/page/aat/300199729 Dough trough online]</ref><ref>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'' – [https://books.google.com/books?id=QmaXH4910o4C&dq=masonry+trough&pg=PA701 online], p. 701</ref>  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]].<ref>((cite web|url=http://www.grainfieldsaustralia.com/US/lactobacillus_research/bread_history.shtml |title=History of Bread |accessdate=2013-09-02 |url-status=dead |archiveurl=https://web.archive.org/web/20130925183326/http://www.grainfieldsaustralia.com/US/lactobacillus_research/bread_history.shtml |archivedate=2013-09-25 ))</ref>

==Kneading-trough==
[[File:Aberdour Castle - Dough Trough.jpg|thumb|A dough trough from Aberdour Castle, Fife, Scotland.]]

A '''kneading trough''' is a term for the vessel in which dough, after being mixed and [[Leavening agent|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.<ref>((Cite web|url=http://bigfrog104.com/syracuse-bakery-featured-nationally-on-pbs-documentary-video/|title=Columbus Baking in Syracuse Featured in PBS Documentary|website=BIG FROG 104|language=en|access-date=2018-10-29))</ref><ref>''A Few Great Bakeries'', WQED Pittsburgh/PBS documentary, 2015. Segment on the Columbus Baking Company, Syracuse, New York.</ref>

==See also ==
((commonscat|Bread troughs))
((Wiktionary|trough))
* Feeding trough, see [[manger]], a food receptacle for animals
* [[Watering trough]], a receptacle of drinking water for animals

==References==
((reflist))

[[Category:Breads]]
[[Category:History of food and drink]]
[[Category:Containers]]
[[Category:Food preparation utensils]]

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