"Baker's oven." This I the commonest name for a stew from Alsace of beef, mutton and pork, marinated in local wine with potatoes and onions and cooked for up to four hours. This dish was so named because the dish was taken in pots to the baker (baeken) who placed it into the oven (ofen) after the required amount of bread was cooked. The baker sealed the pots with bread dough. This process is used in traditional Indian dishes called dumphuk. When I lived on a Greek island in the seventies, where gas rings were available in most homes, not ovens, this same process was embarked on for dishes such as moussaka or yemitsa.
You may found this under any of numerous spellings, including bachaofa, backaofa, backenoff, baecheoffe, baeckaoffa, baeckeoffe, baekaofa, baekaoffa, baekaoffe, baekenofe, baekenoffe, beckenoffe, beckeoffe and probably others as well.