Baking was done in a horno, an outdoor adobe oven. After about three hours of burning wood within the horno, the fire died down and the ashes were removed to be used for roasting meats. Then the bread was put in the oven, the smoke hole was plugged and the door was covered. The bread actually bakes faster than in a conventional oven. The samples of bread that we tasted were delicious, especially topped with a butter/honey spread or with sorghum (much like honey).