My Google Alert pulled up a post on Flanders Today about a community oven in Elst, Belgium.
There is a short season where a regional specialty called geutelingen are baked, using a traditional recipe and in a traditional wood-fired oven.
The post has a good picture.
The post says in part, "Meanwhile the men at the oven work as a team, one filling the other's long-handled dipper with dough, which is then poured directly onto the hot oven base in rows. They keep a steady tempo, a wonderfully synchronised coordination of movements. The geutelingen puff up and bake quickly, in only a few minutes, before being removed and transferred to a cooling rack, where they flatten down naturally."
