13b Baking and drying house from Osterhofen
Time of presentation: 20th Century
Free-standing baking houses often formed part of a farm’s outbuildings. From the late 18th century onwards, fire regulations stipulated that newly-built ovens be located at least nine metres away from dwellings due to the serious fire Hazard.
The baking house from Osterhofen, which was also used to dry fruit, has a drying kiln which can be heated independently and was used until the mid-20th century. The last owners occasionally baked bread in the oven until the 1990s.