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FIREWOOD OVEN BREAD MAKING - Commercial Bread Making Process Using Manual Methods & Firewood Oven

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Step into a bakery where tradition and craftsmanship are baked into every loaf. Here, bread is made by hand and baked in a firewood oven, a method honed by the owner over 40 years. According to him, the secret to more flavorful bread lies in hand-mixing the dough and using the firewood oven, contrasting sharply with the modern methods of machine mixing and electric baking.

This charming bakery is a two-person operation that starts its day at 7 AM. Using 75 kgs of maida flour, they create four kinds of bread: the standard 'Atchu paan' priced at 60 LKR, the roasted bread at 15 LKR per piece, the sandwich bread at 60 LKR per piece, and the larger roasted 'thatti bread' also at 60 LKR.

The dough, prepared with meticulous care, is weighed at 450 grams and divided into smaller portions. Each piece is rolled twice before being placed in a bread die. For the sandwich bread, a lid is used to prevent the dough from rising, resulting in perfectly square slices. In contrast, the 'Atchu paan' rises freely, forming a traditional loaf.

The roast bread process involves weighing the dough into smaller 180-gram pieces, coating them with margarine, and arranging them on a tray. After the initial bake, the bread is separated and roasted again to achieve a crunchy texture.

Firewood for the oven is prepared the previous day, ensuring it catches fire quickly when lit around 10 AM. Once the wood is fully burnt, the hot coals are pushed aside, and the oven is ready for baking.

After baking, the fresh bread is loaded into a van and brought to town for sale. These non-sweet breads pair wonderfully with spicy curries, butter, or jam, making them a staple in Sri Lankan diets, enjoyed both in the morning and at night. When in Sri Lanka, don't miss the chance to taste this delicious, traditional bread.