This is an older way of baking bread, probably unique to Germany and other German speaking countries. The dough is placed and baked in a wooden frame (Holzrahmen). I used the dough of a basic miche but placed in a frame made of maple wood. It makes a wonderful moist bread.
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Very nicely done!
Do you wet the wood before baking or is it put in the oven dry. I notice that one end of the frame shows signs of heat/burning and the other doesn't.
Dave
I'd heard of this before, but don't recall if anyone else on TFL has posted a bread baked in wood before. Very nice loaf.
Benny
I think it's been mentioned here in connection with pumpernickel.
TomP
Check this persons site. I couldn’t link
https://www.thefreshloaf.com/node/74149/wooden-baking-frames-mark-ii-part-i
https://www.google.com/search?q=paderborner+landbrot&rlz=1CDGOYI_enUS1149US1149&oq=paderborner+landbrot&hl=en-US&sourceid=chrome-mobile&ie=UTF-8
My Scottish pal has memories of bread baked in wooden frames, as well.
wonderful loaves! Got a crumb shot, by any chance?
fyi: the rye baker site mentions wood-frame baking here: https://theryebaker.com/wholegrain-apple-rye/
Rob