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LA ELABORACION TRADICIONAL DEL PAN/en

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The fuel was put inside and lit to heat the oven. The oven was ready when the vault turned whitish in tone. The embers were then pushed to the oven mouth and then the floor slabs were then swept where the loaves were going to be placed. The atmosphere created by the hot air inside the oven is called ''lama'' in Basque (Abadiño-B).
 
=== The fuel ===
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