Wood-Fired Bread: Tips and Recipe

Do you want to bake your own bread? The reasons for this vary: allergies, the desire for self-sufficiency, or the local bakery is closed. No matter the reason, we have a few tips for you. 

First, the question arises whether you want to bake bread with yeast or sourdough. Breads with yeast are quick to bake; breads with sourdough have long resting times, but are very wholesome, develop a fine taste, and remain fresh for a long time. Sourdough requires a bit of practice, but it's worth the effort. Initially, you can also rely on sourdough products from the baking aisle.

Where you want to bake is up to you, but we highly recommend baking in a wood-fired oven. Therefore, our tips also pertain to baking in a wood-fired oven from our selection of Valoriani or Fontana. The result of bread from a wood-fired oven is usually tastier, lighter, and crispier. This is mainly due to the type of heat that exists in a genuine wood-fired oven. The wood provides the heat, which is stored in the stone in the dome and the floor of the wood-fired oven. Our ovens are professionally insulated and equipped with high-quality chamotte plates that can store the heat for hours and release it absolutely evenly. This is a great advantage for baking bread. Moreover, you can always fit several loaves in the wood-fired ovens, allowing you to bake in bulk.

1. Always have moist hands when handling the bread dough. It's annoying if the dough comes out beautifully after proofing and then accidentally sticks to your hands. 

2. With a direct-fired wood oven, always clear out the embers and bake the bread at declining heat in the closed oven.

3.  Success Guarantee for Beginners: Bake breads in a covered baking pot. The key to moist bread.

Click here for the House Bread Recipe in our Magazine.