A wood-fired oven stores heat and releases it to your bread as heat from the base and the dome. That creates a robust crust and a flavourful crumb — but it requires some preparation and a feel for temperature and timing. This guide takes you step by step through the essentials.
The essentials first: understanding the wood-fired oven
- Use residual heat: Baking takes place in the stored heat of the cleared oven.
- Temperature range: Only begin once the baking chamber is at baking temperature. For beginners, about 200–250 °C is a good guideline.
- Even heat: Spread the embers while heating so the stone takes on temperature evenly. Before baking, clear the oven thoroughly.
Preparing the oven
Heating and checking the temperature
- Light with dry, untreated hardwood and give the oven time to bring the fireclay/baking surface fully up to temperature.
- Check the temperature contactless if possible, for example with an infrared thermometer. Alternatively, a visual check helps: if the dome appears lighter inside, it is usually sufficiently fired.
- Remove all embers and ash from the baking chamber and sweep the baking surface clean.
Baking chamber and moisture
A little moisture at the start supports oven spring and crust formation. Work carefully:
- Briefly pass a slightly damp oven wiper over the baking surface.
- Optional — and only if your oven is designed for it: place a small heatproof container of hot water in the closed baking chamber. Take care, risk of scalding.
Simple bread dough: preparation and proofing
- Base: Flour, water, yeast and salt are enough to start. Knead until the dough is smooth and elastic.
- Bulk rise: Let the dough rest in a warm place until it has visibly increased in volume (as a rough guide, at least about 1 hour).
- Shaping and final proof: Build tension in the dough, shape into a loaf and place it in a floured proofing basket. Cover and let it proof until ready to bake.
Scoring, loading, steaming and baking
- Scoring: Just before loading, slash the loaf with a sharp knife. This controls the oven spring and prevents uncontrolled tearing.
- Loading: Dust the peel sparingly with flour or semolina as a release agent, then quickly place the loaf onto the hot baking surface.
- Steaming: Introduce a short burst of moisture at the start (see above). After that, keep the oven closed so the stored heat can do its work.
- Baking time: Depending on loaf size and oven temperature, about 30 to 60 minutes. Turn the bread during baking if one side browns faster.
Checking doneness and proper cooling
- Tap test: Take the bread out briefly and tap the underside. If it sounds hollow, it is usually done.
- Optional: A core temperature around 96 °C is a common guideline for fully baked bread.
- Cooling: Allow the bread to cool completely on a rack before slicing. This keeps the crust crisp.
Common mistakes and how to avoid them
- Oven too cold: Allow a sufficient heating period and check the temperature.
- Too little moisture: A short, careful burst of steam at the start improves oven spring and crust.
- Too much flour on the peel: Use sparingly, otherwise it can taste bitter.
- No scoring: The loaf will then tear unpredictably and bake unevenly.
Practical helpers for getting started
Useful tools include a sturdy bread peel, an oven brush/wiper, heatproof gloves, an infrared thermometer for temperature control and proofing baskets for tidy shaping. Accessories are generally available to suit your oven size.
Checklist: your first bread in the wood-fired oven
- Heat the oven with dry wood, check the temperature
- Remove embers/ash, clean the baking surface
- Knead the dough, let it rise, shape and proof
- Score the loaf, load it
- Introduce a short burst of steam, then keep the oven closed
- Monitor the bake, turn if necessary
- Check doneness (tap test / optional core temperature)
- Allow to cool completely on a rack
With some practice you'll learn your oven and adjust times and temperature to your breads. Good luck with your baking!