woodfire oven heaven II.

Cleaning the oven after the ash has been removed.

Pricking the loaves.

There is no steam, so brushing the loaves with a big wet brush helps.

Half time. The loaves are taken out and rotated.

Another brush of water.

Loaves fresh out of the oven.

Lots of spices go into these bread.

The finished product.

The agony of waiting a day before being allowed to eat it.
Rye loaves are better the next day. Plus, it takes forever for the 2.5kg loaf to cool before it can be cut.

Crust and crumb.

Every one will say their bread is better than the rest. It is only to be expected.

I have to say, after tasting Mattias' bread, it is still better than any of the ones from the bakeries I have tried. It is really good enough to be eaten on its own.

Lucky for me, I was given the recipe.