Posted 4 months ago
I live within walking distance of a local organic farm. On Fridays, they fire up the beehive oven to make 100 or more loaves of delicious bread. The oven is loaded with wood on Thursday and is continually burned until Friday noon. After the wood ash is completely swept out of the oven, and the bread dough is risen enough, the baking can begin. The oven holds this wood fired heat enough to bake the bread, even though the flames were put out and the oven swept of all ash. There remains enough residual heat to bake the bread.
They started out with an Italian Bread today. I bought two loaves. One for now (had a slice when I got home) and I froze the other loaf to be thawed later in the week.
This very hard working farmer raise or grows everything organically, from chickens, and dairy products, to vegetables, fruit, and honey.
We are fortunate to have this farm in our rural community.
P.S. ..... The bread is out of this world.