| The baker's ovens,
which since the Neolithic era became gradually the base
of the human consumption, were built on the same
principle: bricks of cob worked in the shape of dome and
equipped with a plate. Refractory qualities of cob made
it possible to cook bread or wafers without leaven after
a few hours of heating. The wafers, plated on the
internal face of the dome of the emptied furnace of these
embers cooked there quickly, whereas the raised breads
cooked on the plate in about thirty minutes. This type of
furnace persisted a long time whereas existed the
refractory bricks in parallel. |
