Whether for the pleasure of making things yourself, because of intolerances, or simply because there’s no local baker: baking bread in your own oven is rewarding — and in a wood-fired oven it is often especially aromatic and crisp. The notes below will help you get started and support a reliable baking routine.
Yeast or sourdough — which suits you?
Both produce good bread; the route is just different:
- Yeast dough: relatively quick and straightforward. Ideal when you want results fast.
- Sourdough: needs time and practice, but rewards you with a more digestible crumb, refined flavour and good keeping. To begin, a ready-made sourdough starter from retailers can be helpful.
Why a wood-fired oven is advantageous
A wood-fired oven delivers radiant heat from the heated dome and stone floor. The energy stored in the firebrick and the good insulation of many models provide steady, gradually falling heat for hours — an ideal environment for baking bread. You can also bake several loaves in sequence or at once. In our range you’ll find classic wood-fired ovens, for example from Valoriani or Fontana, for domestic and commercial use.
Tips for bread in a wood-fired oven
- Work with slightly damp hands: the dough sticks less when shaping or loading.
- Directly fired ovens: remove embers and ash before baking and bake in the closed oven as the heat declines.
- Easy start with a covered roaster: baking bread in a hot, lidded roaster holds moisture around the dough and makes success more likely.
- Keep to the baking time: avoid opening the oven during baking where possible — heat loss lengthens baking time and reduces oven spring.
- Make the most of the heat: bake several loaves at once or plan other bakes (e.g. rolls or a cake) afterwards to use the declining heat efficiently.
Bread in a roaster — briefly explained
A cast-iron or enamelled roaster with lid creates a humid microclimate around the dough. This supports oven spring and crust formation. After the required time you can remove the lid so the crust can finish browning. This method is particularly practical for beginners.
Recipe tip: Bernardi house bread
A tried-and-tested loaf to begin with can be found here: House bread recipe in our magazine.
One more practical note
Those who bake regularly benefit from good accessories such as an oven brush, a peel and heat-resistant gloves — they simplify handling and care of the wood-fired oven.
