Separated from the house, in view of the fire hazard, was the bakehouse. Here, once a week, bread was baked for the residents of the farm and often also for the neighbors.
When you walk past the bakery (fourth Sunday of every month), you will be greeted by the delicious smell of freshly baked bread. Then the baker bakes delicious old-fashioned breads.
He fires his oven traditionally, with bunches of branches. It’s a chore to get the oven to the right temperature, distribute the heat evenly, and maintain it! The thick bricks with which the oven is built must be warm through and through and the sky must be white-hot. Then he removes the ashes and cleans the bottom, he can start baking bread.
The baker starts firing on Saturday and on Sunday morning in time, so that the oven stays warm enough all afternoon to bake the delicious wholemeal Lochtlozen. The oven can hold 20 to 24 loaves of bread at the same time, it fills the oven three times that day. The loaves of bread are sold on the spot.
Do you also want to learn the basics of bread baking? Then come and help our bakers. Sign up via vc@delocht.nl
Marlé de Laat