Persian Flatbreads in the Stone Oven
Persian flatbreads depend on texture, heat and the right baking surface. How stone ovens reproduce traditional breads and which oven solutions are suitable.
Susanne Hofacker |
Bread Baking & Bakehouses
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Indirectly fired bakehouses for the outdoor kitchen
Indirectly fired bakehouses bring traditional bread-baking technique into the modern outdoor kitchen. What’s involved, how to integrate them and which dishes are suitable.
Susanne Hofacker |
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The Magic of No-Knead Dough
No-Knead dough makes bread baking surprisingly simple: little yeast, a long rest and lots of flavour. How the method succeeds — even in a wood-fired or gas pizza oven.
Susanne Hofacker |
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Wood-fired Oven Breads from West Asia and North Africa
From thin Lavash to topped Manakish: characteristic flatbreads and filled pastries from many regions of West Asia and North Africa are traditionally baked in wood-fired ovens. This overview explains typical...
Susanne Hofacker |
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Baking bread: How to achieve perfect crumb and crust
Crumb and crust decide whether a loaf is merely OK or truly excellent. This guide explains clearly how dough management, heat and steam interact and how to achieve a moist...
Susanne Hofacker |
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Steaming Bread in a Wood-Fired Oven
Steaming produces shine, oven spring and a robust crust in a wood-fired oven. Learn when and how to introduce steam safely and effectively — from preparation through to releasing the...
Susanne Hofacker |
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Baking Bread in a Wood-Fired Oven — A Beginner's Guide
Your first wood-fired oven loaf: With a few basics on temperature, dough, loading and steam you can bake crisp loaves. Here is a clear step-by-step guide.
Susanne Hofacker |
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Sweet treats from the Fontana wood-fired bakehouse: Planning a successful bake day
A wood-fired bakehouse shows its strengths not only with bread and pizza. With the right temperature control you can also bake cakes, biscuits, waffles and delicate yeast pastries. Here’s how...
Susanne Hofacker |
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Village Bakehouse: Guidance for Clubs
Many villages want a lively village bakehouse again: for meeting, bake days and club life. This article provides practical guidance on how clubs can renovate existing bakehouses or realise a...
Susanne Hofacker |
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Baking Bread in a Wood-Fired Oven
Baking your own bread gives independence — and a wood-fired oven provides ideal conditions. Here you’ll find compact tips and a recipe reference to get started.
Susanne Hofacker |
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More than a pizza oven: Fontana wood-fired bakehouses for outdoor kitchens
Wood-fired bakehouses have a long tradition and are now versatile outdoor appliances. Using Fontana wood-fired bakehouses as an example, we show what is possible with indirect wood firing.
Susanne Hofacker |
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Baking bread in your own wood-fired oven
Home bread baking combines good food with shared time. Read here what matters in a wood-fired oven, how to get the dough right and what the basic baking process looks...
Susanne Hofacker |
