What is an indirectly fired bakehouse?
Principle and construction
A classic indirectly fired bakehouse is an enclosed baking chamber heated from a separate firebox or by heat stored in the structure. Heat is absorbed into the masonry and fireclay and released as even radiant heat to the baked goods. The baking chamber remains free of open flame.
Direct vs. indirect
With direct firing the fire burns in the same space where baking takes place. Indirect firing separates the fire from the baking chamber or uses pre-stored heat. That delivers calm, even cooking and is particularly suitable for bread, roasts and pastries.
Use in the outdoor kitchen
Location and planning
- Weather protection: a roof, a niche or masonry screens protect the oven and the work area.
- Workflow: allow sufficient staging and work surfaces for dough, trays, pots and wood.
- Base: plan a stable, level foundation; thermal-mass ovens are heavy.
- Flue routing: plan an exhaust and, if in doubt, have it checked by a professional.
Integration into the kitchen
Indirectly fired bakehouses can stand free, be integrated into a masonry block or form a module within an outdoor kitchen alongside a grill, sink and worktop. Important factors are ergonomic access to the door, a clear view of the baking chamber and short distances between preparation and oven.
What can you cook in them?
- Bread and rolls: even radiant heat supports a flavoursome crust and a moist crumb.
- Country-style pizza: with strong bottom heat, pizzas take a little longer and develop characteristic browning.
- Braised dishes and roasts: cast-iron pots benefit from the enveloping heat.
- Casseroles and vegetables: gentle cooking and roasting in the declining heat.
- Sweet pastries: residual heat is well suited to cakes, braided loaves and small pastries.
Tip: the "bake-day principle" uses the falling heat in phases – first items that need high temperatures, then braises and pastries.
Basic operation
Firing up
- Use dry, untreated hardwood and bring the oven up to temperature evenly.
- Allow enough time for the masonry and baking chamber to store heat.
Preparing the baking chamber
- After heating, remove or separate embers and ash as prescribed by the oven design.
- Brush the baking surface clean and, if necessary, wipe it lightly.
Baking and using residual heat
- Load the oven and keep the baking chamber closed as much as possible.
- Use the falling heat for subsequent courses in sequence.
Care and accessories
- An ash shovel, baking-chamber brush and scrapers make the work easier.
- Heat-resistant gloves and suitable bakeware (e.g. cast iron) increase safety and comfort.
- Regular brushing keeps the baking surface clean and supports consistent results.
Safety and notes
- Maintain adequate distance from combustible materials and be mindful of flying sparks.
- Carefully plan location, exhaust and structural stability; seek professional advice if uncertain.
- Local regulations may be relevant depending on construction and venting – clarify them in advance if necessary.
Buying and building considerations
Options range from solid masonry ovens to preconfigured kits with matched components. Key factors are space, frequency of use, desired heat storage and how the oven integrates into the existing outdoor kitchen. In our shop you will find wood-fired ovens, oven kits and matching accessories for private and commercial applications.
Conclusion
An indirectly fired bakehouse combines traditional baking technique with the modern outdoor kitchen. With careful planning, operation and attention to safety, it provides a versatile thermal store for bread, country-style pizza, braised dishes and pastries — ideal for relaxed bake days outdoors.