Baking the bread
The dough balls are put in the oven in rows using a baker’s peel. They cannot be put right up against one another as the dough will still expand. They must not touch the walls either as they will burn. The bread has to be put in quickly, as the first ones will start baking while the others are put in. Furthermore, the baker has to act quickly to prevent the oven to cool down. A little flour on the baker’s peel stops the dough balls sticking to it.
When the bread is in the oven, the oven door is closed to keep in the heat and also the steam. While baking, some of the water in the dough evaporates. This vapour “settles” on the bread as the oven cools, giving the bread a soft crust.
The baking time depends on the weight of the bread and the type of grain used:
white bread: around one hour
rye bread, wholemeal bread: 1.5 to 2 hours
flan: around a quarter of an hour (= the last quarter hour before the bread is ready)