Series: The Outdoor Bread Ovens Of Quebec | Introduction
If you’re interested in traditional bake ovens then I hope you will enjoy the text below. If you’re interested in the images then you can also scroll down and click on the the links to the individual images.
* * * * *
“In Gaspe, as in many parts of the surrounding country we find the old-fashioned bake-ovens. A foundation of stone was built according to the size required, and covered with a smooth surface of brick or sandstone.
An arched mould of earth was next built and covered with a composition of clay, sand and marsh hay to the thickness of six inches. When finished, the earth was removed by slow degrees, and a fire built inside. When the earth was all removed the inside of the top was well baked. A stove door is often used to close the open end.
When bake day arrives, a fire is made in the oven; by frequent stirring, this becomes converted into red-hot coals. When the inside of the oven turns white, the coals are removed; the heat of the oven is tested by inserting the hand, and keeping it in, till twenty is slowly counted.
The story is told of a woman more devotional then mathematical who repeated the Lord’s Prayer. The bread is placed on a wooden shovel and pushed in, and the door tightly fastened.In an hour the bread is ready for removal — beautifully baked — and it is asserted that no range oven can rival the taste of bread thus cooked in a clay oven.”
continue reading at Full text of “Treasure trove in Gaspé and the Baie des Chaleurs”