|Interior of the Chamber of Lechem Hapanim.|
|The wooden shovel used to transfer the dough|
into and out of the oven.
1. The ratio of flour to water to produce dough of the proper consistency that would hold its shape.
2. The temperature of the water used in the dough.
3. How to keep the dough from sticking to the form (and to the wooden shovel).
4. How to deftly transfer the dough from the form to the hot oven.
5. How to remove the loaves from the oven without breaking them [rediyas hapas].