In the early Middle Ages and long before and after, baking bread was part of self-sufficiency - from coarse barley bread to sourdough bread in various degrees to brown bread. The day before baking, a dough is prepared. This is allowed to rise in a well-tempered environment for a certain period of time. Only on the baking day is it kneaded until it has the desired firmness. At the same time, the furnace is heated up. When baking can begin, the embers and ashes must be removed or pushed aside and the bottom of the oven cleaned. Only then can the preformed loaves or rolls be shot.

Baking bread requires a lot of experience, because all work steps depend on the knowledge, perception and routine of the baker - modern tools were not available. Our baker can be watched at work and is happy to answer questions.