Baking Ovens

Baking Ovens Details

 From at least the Neolithic period to the nineteenth-century, loaf breads were baked in wood fired ovens. Of course, there were always exceptions. Loaf breads can be baked under pots over which embers are shoveled and the Egyptians are known to have systematically baked large loaves in large clay pots that were broken to release the finished breads, but by and large, loaf breads and wood fired ovens have long been paired. Today, wood fired bread ovens is largely the purview of a comparative few commercial bakeries — the Poilane Bakery in Paris being the most famous user of wood fired ovens — pizza restaurants, and the backyard enthusiast.The European country tradition of baking bread in wood fired ovens is now nearly extinct.

Baking Ovens

Baking Ovens

Baking Ovens

Baking Ovens

Baking Ovens

Baking Ovens

Baking Ovens

Baking Ovens

Baking Ovens

Baking Ovens

Baking Ovens

Baking Ovens

Baking Ovens

Baking Ovens

Baking Ovens

Baking Ovens

Baking Ovens

Baking Ovens

Baking Ovens

Baking Ovens