Hotel Herberg De Smidse - Mouth-watering scents of yesteryear

The baking oven or in the South Limburgish dialect 't Bakkes as we still know it today, has a very long history. The "basic model" with oven floor and dome has been around for at least 4000 years.
The peasant population grew their own grain and usually baked their own bread. The large farms often had their own bakehouse. The smaller farmers had their home-made dough baked in a communal bakehouse that belonged to a group of neighboring yards.
In the countryside around 1900, people still baked mainly at home, in ovens for 10-25 loaves of bread that were heated with wood.
Not everyone had a baking oven. They were mainly found in the larger farms. Baking was done once a week.
Baking bread on stone became increasingly rare after the Second World War and has virtually disappeared today..... however.
More and more, the old ovens are being restored and put back into use. This is also the case at De Smidse.
Bread and pies are regularly baked here for the Inn. The dough is prepared with spelt flour from the Commandeursmolen in Mechelen and no preservatives or bread improvers are added. What you get is a very simple delicious bread with full aroma. Baked on the floor of the oven. And you can taste it!
Other applications:
After baking bread, pies were inserted. These baked on the residual heat of the oven. It could also be used to dry pears, apples and plums. By applying this preservation technique, fruit was available for longer until the next harvest.
In addition, the seeds for the vegetable garden were placed on the oven vault.
The smoke, which went out through the chimney, was also used to smoke hams. There were hooks in the fireplace on which the hams could be hung. For example, a family had a longer shelf life of meat.
The bakehouse of De Smidse is mainly used for baking bread and pies. But sometimes also for other delicacies such as stews and home-smoked hams.
PROMO CODE CRIBKES 2011: "cribkeswandeling"

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