My dream is to have one in these wood-burning ovens in the future. Making bread, flaounes, pizza, kleftiko or any other meal you can fit in a wood-fired oven is an experience you will never forget, as it tastes so much better than baking in any other conventional gas or electric oven.
In other countries this may be extinct but in Cyprus having a “fourno (oven) or the small one called fournoui” and a “psistarka” a barbecue is a must. You can find them in most back yards. The ones in the picture are in my sister’s back yard. It’s common to find them in Greece as well mostly in the countryside. Here in Greece they sell them prefabricated but if I am going to have one, especially the oven, I am going to make it the traditional way. I know it’s hard work but really, anything that will eventually produce hot, fresh bread, well, is there any effort that would be to much?
Well, I must stop dreaming and for the time being I am still baking in my old oven 🙂
Bread is made the same all over the world, using flour, yeast (or sourdough), salt and water. The difference in this Cypriot bread is the starter (prozymi) and the round scoring which characterizes its shape. This is my second attempt to make Cypriot bread, using my own “prozymi” (starter). The first time, although it was not very successful it still tasted better than store bought bread. Continue reading more here.
Kopiaste and Kali Orexi,