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"Welcome to my bakery, here is my oven!" With this little phrase, Viktor Sveisson presents his playground. This Icelandic baker, unlike the others, uses the hot springs in a volcanic region of his country to cook rye bread.
In this documentary dubbed Volcano Bread, director Alison Grasso took a closer look at this unconventional technique that allows for a soft and very soft bread.
In the video, Viktor Sveisson explains his cooking process. After making his dough, the baker locks it in a large sealed container and bury it over a hot spring. After 24 hours, Sveisson unearths the perfectly cooked bread that is ready to eat with a generous slathering of butter.
Check out this mini-documentary that won an award at the 2016 Food Film Festival in New York. It's not as dangerous as roasting marshmallows by a volcano but the technique will surprise you!
Discover the science of homemade bread and the chemistry behind every loaf.
