unlike brown bread, cakes that are baked on baking sheets need quick heat. therefore they have to be put in the oven before the bread, whereas pies and other pastries can be baked after the bread.

the temperature for baking bread should be about 220 ° centigrade, and definitely not more than 250 °. the baked goods should be distributed evenly and not be pushed too close together in the oven. 

it goes without saying that the oven door should be closed hermetically during the baking process whereas the damper has to be opened 2 or 3 fingers wide until the steam has left the vault. this takes about 20 to 25 minutes. 

 if the steam remains in the vault, the upper heat radiation cannot reach the dough. as a result, the bread is not baked but steamed. (1 liter of water produces 2 cubic meters of steam) 

the bread is pale and the crust becomes cracked and slimy.

 after 50 to 60 minutes the bread can be taken out of the oven but if you wish to have a thicker crust, leave it in 10 minutes longer.

 after baking, you can use the warm oven for various tasks: baking white bread, making dried fruits or vegetables, roasting coffee or tee, steeping flax, etc. the oven door should be closed.

after 3 or 4 days when the oven has completely cooled down, you can use it for cold storage.

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