Handling the wood-fired oven, learning how to make bread dough and sweet yeast dough.
On July 13, 2024, 10 women and men met in the old bakery to learn this craft according to old tradition in a workshop.
Baking was already taking place in this bakery in 1836. At that time, according to our honorary chairwoman, Elisabeth Rüber, the then sovereign ordered that baking was only allowed in the local bakeries.
In the 1990s, the country women did not want to let this tradition be lost and put the bakery back into operation.
The oven must be preheated to about 300°C, which takes about 2-3 hours.
Then the oven has to be thoroughly cleaned by our stoker, Ursula Schilling, and the junior stoker, Corinna Kümmerle. This is done with a broom and a mop.
Until the oven has reached the right temperature, the dough is prepared, i.e. the ingredients are correctly weighed, kneaded and then the dough has to rise.
The next step is to weigh and place the bread or braid the yeast plaits. In between, the trays and cases must be greased and the baskets floured.
As soon as all of this is done, the bread can be put into the first oven. The cakes and plaits go into the second oven, as they are baked at a lower temperature. Depending on the baked goods, the oven can be filled up to 4 times.
After this list you can certainly see how much work is necessary to make a good loaf of bread.
It’s a lot of work, but also fun, and the local kindergartens and workshop participants proudly present their results.
Our next event is on September 1st, 2024, our popular Backhaushocketse.
We look forward to numerous visits
MK/BF
