A traditional bread oven. A chamber enclosed by a refractory material such as stone, brick, adobe, or refractory concrete. These ovens were traditionally heated with faggots, wood, straw, or some other locally available combustible material. Ovens can also be heated with coal, steam, or flames generated by burning fuel oil, propane, or natural gas. Traditionally, bread is baked in the oven after the embers and ash are swept out of the oven. Thus, the heat source used to fire the oven has no bearing on the taste of the finished loaf.
Four à pain de Champhorent





Four à pain de Champhorent
Saint-Christophe-en-Oisans - La Bérarde