A traditional bread oven is an oven made out of firebricks. A fire is built inside the oven in the dome chamber. The faster a fire burns, the more heat it gives off. Of course, only natural wood is perfect for bread baking. You can load the oven with bread after sweeping out the fire.

A kneading-trough is the vessel in which the dough, after being mixed and leavened, is left to swell or ferment. The kneading-trough should be made from oak woods and then covered with a wooden lid.

‘You leave a piece of dough in the kneading-tough. In the future It will be used as a starter. Never wash the kneading-trough. But remember to keep it clean by covering it with a wooden lid and woven cloth. You cannot allow the dust to get into it. If you do not follow the instruction, leavening goes mouldy. Keep the kneading-trough in a dry and clean place. Dank air makes bread inedible. Do not the kneading-trough for other purpose’ The passage from The Perfect Housewife, 1889