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A bread trough, dough trough[1][2] 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.[3]
- ^ Art & Architecture Thesaurus by The Getty Research Institute - Dough trough online
- ^ 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 – online, p. 701
- ^ "History of Bread". Archived from the original on 2013-09-25. Retrieved 2013-09-02.