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Making bread
The spelt and the rye cultivated in the test fields are milled to flour with a replica of a Gallic Roman mill stone. The bread is baked according a method inspired on an ancient recipe.
The baking of the bread is done in a Gallic Roman oven that is built outside from a practical point of view. This oven was made of a mixture of raw clay and straw. The form of the oven resembles somewhat the form of an igloo. It is lighted with faggot and as soon as the coals are red-hot they are exposed in the middle of the oven in order to equally heat all oven walls. Upon cooling down of the coals they are taken from the oven. The bread is put in the oven and the door closed. The little opening on top of the oven that served to fan the fire, is closed as well. The baking time varies with the thickness of the bread and weather circumstances. It takes some ability to obtain crispy and tasteful bread . |
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