And theyThe baking ordered to cook... Bread (lat. pane) is a food made from flour, water, In eastern Galicia, the ovens are communal Maruxiña da forneira, salt and yeast. Its characteristics depend on the property, as are the threshing floors and se cocedes faime un bolo; knowledge of the bakers, the proportions used, the most of the mills. The inhabitants of O Xurés, quality of the cereals (rye in the case of O Xurés) and unlike in western Galicia, built and used the se mo fas, faimo de trigo, the temperature of the oven (lat. furnu) in which it is village oven collectively, giving rise to a que de centeo no-o como baked. type of architecture that was adapted to the Ramón Cabanillas. Antífona da Cantiga; 1951 needs of the village, with a rectangular lintel Dome floor plan, covered by a wooden structure Interior recess built of that was protected on the outside with Cook top stone or brick in the Top part of the form of a dome or false straw obtained from the rye harvest. oven. dome Kneading buns, which are baked with vegetables to improve their taste, in the Puxedo oven. Spark arrestor REFRANERO Overhanging protector to stop sparks from the fire “Abril frío e Mouth of the oven fornos quentes, Entrance to the oven, rectangular in shape or with an arched top. It alegría para os is closed with an iron, slab or meus dentes” wooden door. It has the ovens "cocedeiras" on the sides and the lintel on top. “Nos fornos e lavadoiros adúbanse os coiros” Stove GALICIA PHRASEOLOGY Stone base, generally the same as that of the cooker. Floor “Some heat the In large ovens, it is Made of well-carved oven and others perforated to remove the stone slabs (soios) ash. come to bake” Profiting from the Ash pit efforts of others An opening under the stove "lareira" where the ashes drop. Baking bread in an oven. Psalter by unknown illuminator. Belgium, mid-1200s Bread making Kneading: mix and knead Folding and compressing: Fermentation: the wet Baking preparation: the buns Remove from the oven: once the bread is baked, flour, water, salt and yeast in the dough is flattened and dough rests to allow the are given a few shallow cuts on the “boroas" bread of millet mixed with rye are the trough by hand until compressed to a uniform ferments to react with the the top to allow the dough to removed. Also the buns, which are lower and with viscous, elastic dough is texture and then shaped into sugars, producing alcohol open up. They are then placed in little crumbs; were baked with some cabbage in formed. buns. and carbon dioxide gas. the oven. the middle, which gave them a particular flavour. Cart to the mountain Kneading Heat the oven "... baking bread on the day it was due to be baked "The flour was sifted and kneaded with "To heat "roxar" the oven, heather, broom, and dry was then like a holiday. Sometimes, in the water which was heated in a special or green gorse are used; they are put in through the morning, you had to go up to the O Covelo forest cauldron. Once the dough was prepared, it door, and used for lighting the fire; then wood is looking for bundles of dry broom and heather to was placed in the trough on one side with added until the desired temperature is reached to heat the oven (...): I remember that five carts full of the mixture and the yeast very well kneaded, heat the oven "enfornar", that is, until "the stone small wood for the oven would be wheeled up and my mother would make a cross on it. turns white". Once the oven is hot, it is swept first every September...". Once this was done, the fire was lit to heat with a bakers shovel "rodo" and then with the Eduardo Prieto Casares the oven, and a cart was necessary...". broom, then the dough is put in; ...". Olliñas que levou o tempo. Antón Fraguas Begoña Bas López Tales of the Ribeira Sacra; 2013 O lugar e a casa onde nacín. 1999 Construccións populares galegas. 1980 Asociación de veciños de Puxedo.