Note the very large beautifully shaped bread oven. Interestingly, the breads are baked in loaf pans, rather than free form directly on the floor. Too bad I couldn't find a photo of the front of the oven.
The Making of the Salalah Bread
"...Fresh Omani bread baked daily by Naf'ah are sold like hot cakes, especially during the monsoon season. Her major clients are the mountain people of Taqah for whom the bread serves as a main food item during the wet weather.Two types of bread are baked by Naf'ah — the thin variety which resembles kuboos and the other which is almost an inch in thickness. The rolling of dough requires three minutes for each bread. On an average, Naf'ah bakes 40 each of the two varieties daily.While the dough is rolled and readied, Naf'ah is assisted by an employee to prepare fire in an earthen oven. Charcoal lies in ember in the oven when Naf'ah steps out from the kitchen with the raw bread. After cleaning the oven walls, Naf'ah sticks the pieces of bread inside the oven. At a time, nearly 20 pieces of bread can be baked in the oven which is one metre deep and one metre in diameter.
The thin variety of bread requires about 15 minutes for baking while the thick variety requires 25 minutes..."
Bread oven in village of Socorro, Siguatepeque, Honduras
Baking bread in this oven that rests right on the ground is definitely a hands and knees affair.
Best known sourdough bread in Paris, if not in fact, the world.
Poilâne and Dali made a birdcage together out of dough. "The bird could eat its way out of the cage," Poilâne said. "That was very real to me. As an apprentice, I too felt like a bird in a cage made out of bread. I just fed on my limits."
Poilâne's web site the company, their products, their vision and has the largest on-line annotated bread bibliography that exists anywhere.
by Kiko Denzer, with Hannah Field
Hand Print Press, 129 pp., $17.95 (paper)The revolutionary book that turned so many people on the earth ovens