Bread Ovens Commercial 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.
Bread Ovens Commercial
Bread Ovens Commercial
Bread Ovens Commercial
Bread Ovens Commercial
Bread Ovens Commercial
Bread Ovens Commercial
Bread Ovens Commercial
Bread Ovens Commercial
Bread Ovens Commercial
Bread Ovens Commercial
Bread Ovens Commercial
Bread Ovens Commercial
Bread Ovens Commercial
Bread Ovens Commercial
Bread Ovens Commercial
Bread Ovens Commercial
Bread Ovens Commercial
Bread Ovens Commercial
Bread Ovens Commercial
Bread Ovens Commercial
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