Manchet
Original
The Proper Newe Booke of Cokerye (c. 1545) does not contain a standalone manchet recipe with detailed instructions. The most useful period recipe comes from The Good Huswifes Handmaide for the Kitchin (1594), the earliest English printed recipe giving full method. The text reads (transcription via William Rubel, williamrubel.com):
The making of fine Manchet. Take a half a bushel of fine flour twice boulted, and a gallon faire luke warm water, almost a pint of yeast, then temper all these together, without any more liquor, as hard as ye can handle it: then let it lie half and hour, then take it up, and make your Manchets, and let them stand almost an hour in the oven. Memorandum, that of every bushel of meal may be made five and twenty cast of bread, and every loaf to weigh a pound beside the chisel.
A second, more detailed manchet recipe from the same source (Lady Graie's version) gives a longer method involving leaven, ale yeast, and two risings. This text is available at the ErmineSpot blog and at Give It Forth.
My Redaction
William Rubel (williamrubel.com) provides a literal and practical redaction:
- 500g flour, 300g warm water, 5g yeast, 3–10g salt
- Mix until dough is stiff ("as hard as ye can handle it")
- Rise 1–1.5 hours in a warm place
- Form into small round flat loaves, bake immediately at high heat
Source: Rubel — williamrubel.com/2011/09/12/manchet-bread-from-huswifes-handmaide-in-the-kitchen/
Give It Forth (SCA-adjacent blog) has a tested redaction of Lady Graie's Manchet with ale barm, using commercial yeast and a splash of mild ale. Source: giveitforth.blogspot.com/2015/08/on-making-of-bread.html
ErmineSpot (SCA cook) provides an ale-barm-based manchet using brewer's yeast. Source: erminespot.com/paindemain/
For hospitality service: Manchets should be small hand-sized rolls (~200g / 7oz each). Shape round and flat, score the top. A pizza stone helps with even baking.