“But the child’s mother said, “As surely as the LORD lives and as you live, I will not leave you.” So he got up and followed her.”
2 Ki 4:30, Bible
Wood fired ovens have been used in many civilizations around the world, particularly in Eastern-Europe, throughout history, as long back as in ancient Roman civilisation. Throughout Europe the majority of brick ovens discovered by archeologists appeared to have been used for different purposes, both commercial and residential. The smaller ovens were most likely used to only feed one or two families at a time. Like the one my daddy and mummy owns…
Even with the advent of electricity and gas, some people in Hungary have continued to cook using wood fired ovens. There is something “real” about baking bread in an old-fashioned oven using one’s old-fashioned family recipe from one’s own roots.
The addition of a larger quantity of pork and poultry fat transforms this bread from soft to supersoft!
Ingredients: 500 g fine white flour, 320 ml water, 30 g yeast, 50 g good quality lard.
Mix all ingredients, knead on oil until elastic and rest for 1 hour in a covered bowl. Knock back, shape and let it rise for a further 30 minutes and bake on very high temperature for about 30-40 minutes.
And if you haven’t got a daddy with a wood burning oven, ask your mummy to bake the loaf in her kitchen…equally good results…