Le four à pain à Cesson-Sévigné

21 Oct

Est-ce que vous vous êtes demandé, « Pourquoi le pain français est-il si délicieux» ? Samedi,  j’ai appris un peu de l’histoire de la gâterie la plus populaire en France. Je suis allée à Cesson-Sévigné, une jolie banlieue de Rennes. Là, on trouve un four à pain traditionnel.  Juste à côté, il y a un panneau qui parle de la tradition de la panification.
Did you ever wonder, Why is French bread so delicious ? Saturday, I learned a little about the history of the most popular treat in France. I went to Cesson-Sévigné, a pretty suburb of Rennes. There, you find a traditional bread oven. Just next to it, there is a sign that talks about the tradition of bread-making.

Witness to the daily rural life of the Cesson territory from the 19th century to the beginning of the 20thcentury, this bread oven was dismantled then carefully reconstructed in 1999 by the municipal Technical Services, after the demolition of the main building of the Lande Amaury farm, where today one of the largest freeway interchanges of Brittany stands.The installation of this oven near the front of the Cultural Center in a public park marks the continuous effort of the city to rehabilitate the ancient patrimony of Cesson.The origin of the bread oven goes back to the Middle Ages. It was designated as the “communal oven”. It belonged to the lord who required the serfs of his domain to cook their bread for a fee (the communal oven fee).

The concept of the oven, constructed without a chimney, is to insure baking at very high heat. This system has a double advantage: rapid cooking and a woodsy odor.

Characteristics of the traditional bread oven:
“tuff” soil (tuff soil being soil derived from volcanic ash), oat hull, to coat the arch; bramble, heather, straw to form the arch (see the first arrow)

Refractory bricks (or sealed) for the underside and if necessary the mouth of the oven; bricks made of clay soil (see the second arrow)

Stones for the foundations; large stones for the mouth (see the third arrow)

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