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Cajón que se va estrechando hacia el fondo, que se usa sobre todo para amasar el pan
Con la antelación necesaria se amasaba en la “artesa”, se añadía la levadura y una vez que fermentaba la masa, se procedía a trocearla y a darle forma, luego a la pala y de la pala al horno. Como este proceso era duradero, se cocía pan para quince días o más.
Calentar el horno era cosa de dos o tres horas, dependiendo de la leña. Está a punto cuando blanquean las piedras de la boca del horno. Antes de introducir el pan se procede al barrido. Luego se van metiendo las porciones con la pala.

Autor: 
El Cuarto Enebro