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Make your own Bread

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THE TRADITIONAL OVEN

One can not avoid evolution …

Unfortunately, there are less and less traditional bread ovens in the countryside … therefore people has lost the habit and the skill of making bread. But senior people has not forgot the heavy work it was : light the fire in the oven, prepare the dough for the whole family for one or two weeks, etc… It was not recommended to stay too long in the kitchen, because women were a bit nervous !

A bread oven rehabilitated in an old farm, in the Haut Doubs


Fig. 1 External view of the oven		 Fortunately in certain farm houses the oven was located in the external part of the building (see photo here by).

The oven was not demolished when current water , etc. where installed some decades ago, and so we have had the opportunity to rehabilitate the installation, when we got this house in 1994 ! Diameter of the oven is around 1m 50 and it is a kind of external protuberance, covered by a very simple roof.

Inside the house the mouth of the oven is accessible inside the very large traditional chimney , also used to cure ham, sausages, etc. … including the reputed "Saucisse de Morteau", stilled smoked in this type of chimneys !

 

Fig. 2 Mouth of the oven, in the chimney. 		The photo shows the inside access to the oven. The smoke is channelled in the conduct of the chimney.

The hole in the wall, on the left side of the photo, is the “ash tray”.