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In the 19th century, many families in villages had their own oven and baked their own bread. On the eve of kneading, the flour was placed in a banneton (proofing basket) or stored in a flour box, then mixed with water, salt, and sourdough from the previous baking. This preparation rested in the dough trough, a cavity in the kitchen table, until the next day. The dough was then kneaded and divided into several loaves.

Next, the bread oven was heated, the embers were spread using a fire poker, and the ashes were removed to clean the oven. The ashes were stored in the ash chamber, a hollow space beneath the oven, and later reused, for example as washing product or fertilizer. The dough was placed in the oven using the bread peel. After baking, the bread could be stored for several days.