Base Stick

The French truncheon was inherited in mid-19th century, Austria, Vienna, when a oven called deck (means: thick bottom plate) began to be widely used. The Deck furnace is a bakery made of a combination of traditional brick and gas stoves, which are baked without firewood, using natural gas to heat a thick rock pile like a “board” or fire-resistant brick. Deck ovens need to be injected with water vapour and there are many different ways to inject water vapour in order to make a good Bagutte. The ovens are usually above 400 degrees Fahrenheit (204 degrees C), and the injection of steam has allowed the skin of bread to expand before it is fully heated, and eventually to form a light, air-sensitive bread. There was bread, but bakers did not make it often。