Siggi Rafn Hilmarsson is an Icelandic baker with an interesting technique. He buries his dough 16 inches underground where it actually bakes from the natural heat generated by Iceland’s volcanic hot springs.
Why doesn’t Siggi just use a conventional oven? Come on. His method is WAY cooler.The method is simple. Allow ingredients within a covered and sealed pot to sink into the Earth near a geothermal hot spot. Steam then cooks the bread.
Iceland owes much of its singularity to its location on a geologic hotspot, one that supplies it with all kinds of volcanic activity and geothermal generosity, which is put to great use.
The magma and lava beneath the earth is possibly the coolest way to cook Icelandic bread.