Baking tradition: Italian dome oven or bakehouse

The art of baking bread and pizza has a long tradition, and different oven techniques and firing methods have developed depending on the region. Particularly two methods are in focus: the direct firing, typically used in Italian dome ovens, and the indirect firing, as used in traditional German bakehouses. Both methods have their unique features, advantages, and challenges, yet many different dishes can be prepared with excellent results in both oven types.

Italian Dome Ovens with Direct Firing

Italian dome ovens, also known as wood-fired ovens, are especially famous for their use in preparing pizza and bread. These ovens have a semi-round dome shape, which helps to distribute the heat evenly inside. The firing here is direct, meaning the wood is burned directly in the baking chamber.

Advantages of Direct Firing:

1. High Temperatures for Crispy Pizza: These ovens can reach temperatures of up to 450 °C, which is ideal for the classic Neapolitan pizza. In just a few minutes, a crispy bottom is achieved while the topping remains juicy and fresh.
2. Unique Aroma from Wood Fire: Direct firing with wood imparts an unmatched aroma to the food, which is especially appreciated in bread and pizza. The blend of smoke and wood gives the dough a characteristic note.
3. Fast Heat-Up Time: Direct firing allows the oven to become very hot in a relatively short time, so you can start baking spontaneously.

However, direct firing requires some experience, as the temperature must be continuously monitored, and the fire needs to be maintained during baking.

Indirect Firing in German Bakehouses

In contrast, there is indirect firing, which is primarily used in traditional German bakehouses. Here, the fire is lit in a separate room or firebox next to the actual baking chamber. The heat is transferred indirectly to the baked goods through radiation and convection, without the fire coming into direct contact with the baking chamber.

Advantages of Indirect Firing:

1. Constant Temperatures for Long Baking Times: Indirect firing allows the temperature in the baking chamber to be kept stable, which is advantageous for lengthy baking processes like sourdough bread or cakes.
2. Clean Baking Chamber: Since the fire does not burn directly in the baking chamber, there is less soot and ash, which makes cleaning easier and ensures a cleaner environment.
3. Versatility: These ovens are excellent for a wide range of baked goods, from bread and cakes to roasts and other dishes that require an even and moderate temperature.

Indirect firing is less intense than direct and ensures a gentler and more even heat distribution.

Comparison: Direct vs. Indirect Firing

Although both systems offer different advantages, the choice of oven type often depends on the desired baking result:

• Pizza and Flatbread are ideally baked in dome ovens with direct firing due to the high heat and fast baking process. The result is a crispy bottom with an airy crumb and slightly browned edge.
• Sourdough Bread, Cakes, and Roasts are often better baked in an indirectly fired oven as the even and stable heat ensures uniform cooking.

Flexibility in the Modern Kitchen: Both Oven Types for All Dishes

Although there are classic dishes particularly suited to each firing method, both dome ovens with direct firing and ovens with indirect firing can be used flexibly for cooking and baking. Modern oven models, as used today in outdoor kitchens and professional bakeries, often allow both firing methods to be flexibly utilized. Thus, in an Italian dome oven, not only pizzas but also breads, meats, and even desserts like tarts can be baked.

The same applies to indirectly heated ovens: Here too, pizza or flatbreads can be baked at the appropriate temperature. The diversity of possible dishes is therefore not strictly limited to the oven type.

Conclusion

Both direct firing in Italian dome ovens and indirect firing in German bakehouses have their special advantages. While one method excels with high temperatures and the characteristic wood-fire aroma, the other convinces with even heat and cleanliness. Regardless of which oven type is used, it holds true: With the right technique, both ovens can prepare not only classic dishes but a variety of culinary delights.

Whether it's crispy pizza from the wood oven or a juicy sourdough bread from the German bakehouse - with both techniques, the full potential of the respective kitchen can be exploited!