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Breadmaking today
Bread today is best fresh from the oven, whether at home or from a bakery.
In France the baguette is under price control.. French bakeries open very
early so people can purchase fresh bread for breakfast. A baguette does
not last long. It goes soggy overnight and becomes tough. Less developed
countries have central ovens rather than in each home. The oven pictured
on the top left was built to aid the economy of Assasan, Ghana -in 1999.
Although the Vergilian Society has a modern kitchen in its villa at Cumae,
Italy, oven pictured on the bottom left was built not too many years ago
for summer baking. Wonderful bread and pizza as well as roasted meats and
vegetables are produced here.
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