My dream is to have one in these wood-burning ovens in the future. u00c2u00a0Making 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. u00c2u00a0You can find them in most back yards. u00c2u00a0The ones in the picture are in my sister’s back yard. u00c2u00a0It’s common to find them in Greece as wellu00c2u00a0mostly in the countryside. u00c2u00a0Here 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. u00c2u00a0 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. u00c2u00a0The difference in this Cypriot bread is the starter (prozymi)u00c2u00a0and the round scoring which characterizes its shape. u00c2u00a0u00c2u00a0This is my second attempt to make Cypriot bread, using my ownu00c2u00a0»prozymi» (starter). u00c2u00a0The first time, although it was not very successful it still tasted better than store bought bread. u00c2u00a0Continue reading more here.
Kopiaste and Kali Orexi,